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Intro to Culinary
Review for Exam
| Question | Answer |
|---|---|
| Which responsibility is included in the Food and Drug Administration's role? | Regulating food transported across state lines. |
| Why are people who take certain medications at risk for food borne illness? | Their immune systems are compromised. |
| Which organization included inspecting food as one of its primary responsibilities? | U.S. Department of Agriculture. |
| What causes preschool-age children to be at risk for food borne illness? | Their immune systems are not strong. |
| What should a server do when taking a food order from a customer who have concerns about food allergies? | Describe each menu item to customers who ask, including and "secret" ingredients. |
| Which item is a potential physical contaminant? | Jewelry. |
| What symptom can indicate a customer is having an allergic reaction? | Wheezing or shortness of breath. |
| What practice can help prevent allergic reactions? | Telling customers how an item is prepared. |
| What does the L stand for in FDA's ALERT tool? | Look. |
| How would chemicals be stored? | Away from prep areas. |
| What must a food handler with an infected hand wound do to work safely with food? | Cover the wound with an impermeable cover and wear a single use glove. |
| What should a server do after clearing the table? | Wash hands. |
| What should food handlers do after leaving and returning to the prep area? | Wash hands. |
| Single-use gloves are not required when... | ...washing produce. |
| What is the purpose of hand antiseptic? | Lower the number of pathogens on the skin. |
| When can a food handler diagnosed with jaundice return to work? | When approved by the regulatory authority. |
| What should a food handler do to make gloves easier to put on? | Select the correct size gloves. |
| A food handler comes to work with diarrhea. What should the manager tell the food handler to do? | Go home. |
| When should a food handler with a sore throat and fever be excluded from the operation? | When the customers served are primarily a high-risk population. |
| What temperature do infrared thermometers measure? | Surface. |
| What strategy can prevent cross- contamination? | Buy food that does not require prepping. |
| What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? | Potential allergens. |
| What should staff do when receiving a delivery of food and supplies? | Visually inspect all food items. |
| Ready-to eat TCS food prepped in-house must be date marked if it is held for more than how many hours? | 24 hours |
| A food handler has just finished storing a dry food delivery. Which step was done Correctly? | Stored away from the wall. |
| How should an item that has been recalled by its manufacturer be stored in an operation? | Separately from food that will be served. |
| What information must be included on the label of food packaged on-site for retail sale? | List of ingredients. |
| A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use by date of April 10. What is the use-by date for the seafood dish? | April 8. |
| A food handler has cooled a container of chili to 70°F (21°C) in 1 hour. How much time is left to cool the chili to 41°F (5°C)? | 5 hours. |
| Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? | Soft boiled eggs. |
| What temperature must be cooked vegetables reach to be safely hot-held for service? | 135°F (57°C) |
| What must an operation do before packaging fresh juice on-site for later sale? | Obtain a variance. |
| What should a food handler do with food after it is thawed in the microwave? | Cook it using conventional cooking equipment. |
| What should be done with food that has been handled by a food handler who has been restricted from the operation due to illness? | Throw it out. |
| What is the minimal internal cooking temperature for a veal chop? | 145°F (63°C) |
| A local nursing home has a yearly barbecue for its residents. Which food item should not be served? | Rare Hamburgers. |
| What type of eggs must be used when preparing raw or under cooked for high-risk populations? | Pasteurized. |
| Bulk unpackaged foods in self-service areas must be labeled when.. | ...The manufacturer claims the food is healthy. |
| What rule for serving condiments should be practiced? | Serve Condiments in original containers. |
| What practice should be used to prevent seafood toxins from causing a foodborne illness? | Purchasing food from approved, reputable supplies. |
| Parasites are commonly associated with what food? | Wild game. |
| What condition promotes the growth of bacteria? | Food level between 70°F and 125°F (21°C and 52°C) |
| What practice is useful for preventing Norovirus from causing foodborne illness? | Excluding staff with vomiting from the operation. |
| What is an example of a physical contamination? | Bones in fish. |
| What food item has been associated with Salmonella Typhi? | Beverages. |
| When can raw, unpackaged meat be offered for self- service? | At Mongolian barbecues. |
| A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? | 3:00 p.m. |
| What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? | 135°F (57°C) |
| In a self-service area, bulk unpackaged food does not need a label if the product.. | ..Does not make a claim about health or nutrient content. |
| What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? | Clean and sanitize the utensils. |
| Lasagna was removed from hot holding service 11:00 a.m. By what time must it be served or thrown out? | 3:00 p.m. |
| How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? | 6 hours. |
| When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff? | Labels on food. |
| Which process requires a variance from the regulatory authority? | Sprouting seeds or beans. |
| The temperature of clam chowder is checked during holing. According to the operations policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? | Corrective action. |
| What is the first step in developing a HACCP plan? | Conduct a hazard analysis. |
| What food food process does not require a variance from a regulatory authority? | Buying bean sprouts from a reputable supplier. |
| Temp. of a duck breast is checked while cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F. What HACCP principle is addressed by cooking the duck breast to 165°F | Critical Limit. |
| What scenario can lead to pest infestation? | Storing recyclables in paper bags. |
| What information must be posted on a dishwasher? | Correct settings. |
| What is cross-connection? | Physical link between safe water and dirty water. |
| How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? | Use a test kit to check the sanitizer's concentration when mixing it. |
| What temperature must a high-temperature dishwasher's final sanitizing rinse be? | At least 180°F (82°C) |
| What must staff members do when transferring chemicals to a new container< | Label the new container. |
| What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals? | Occupational Safety and Health Administration. |
| What temperature should the water be for manual dishwashing? | Must be atleast 110°F (43°C) |
| What factors influence the effectiveness of a chemical sanitizer? | Concentration, Temperature, Contact Time, pH, and water hardness. |
| Which guideline is best to follow to prevent burns? | Step to the side when opening the oven door to allow the heat to escape. |
| Which guideline will assist in preventing kitchen accidents? | Move broken, malfunctioning equipment to a "lockout or tag out" location. |
| Which guidelines will assist in preventing kitchen accidents? | Clean ovens, ventilation hoods, and change filters. |
| For safe floors in kitchen and service areas, floors should be made of; | Non porous material. |
| What maximum level of light intensity should be used in the food preparation area? | 50 foot-candles. |
| To help prevent accidents, lighting intensity in food preparation areas must be how many foot-candles? | 50. |
| The Occupational Safety and Health Act (OSHA) of 1970 assures employee access to: | Safe working conditions. |
| By OSHA standards, chemicals manufactures are required to provide what form with the sale of their products? | MSDS. |
| The three things necessary for a fire to burn are: | Oxygen,fuel, and heat. |
| To use a fire extinguisher, think of the word PASS and follow these steps: | Pull, aim, squeeze, and sweep. |
| The best way to extinguish a grease a grease fire is to: | Use a dry chemical fire extinguisher. |
| To extinguish a small grease fire, do NOT: | Spray the fire with water. |
| The employee who first notices a fire should immediately: | Get help by notifying the designated person in your area. |
| A summary of work related injures and illnesses must be submitted to OSHA: | Yearly. |
| Which will not help prevent grease fires? | Wiping up spilled oil and fat with a paper towel and detergent. |
| To prevent cuts from broken glasses, dishes, or cans, do NOT: | Pick up broken pieces of glass with your hands. |
| To prevent burns in the food preparation process: | Get help to carry heavy, hot containers. |
| A soreness from using muscles too long or the wrong way is a: | Strain. |
| Any risk or danger is known as a.. | ...Hazard. |
| When connecting or disconnecting an electrical appliance, be sure to: | Use dry hands. |
| Wet or slick spots on the floor should be: | Cleaned up immediately |
| A third degree burn should be treated by: | Applying sterile dressing and seeking medical attention. |
| If a foodservice worker or customer receives a severe cut, the first step is: | Place pressure over wound with clean cloth. |
| For severe cuts, quickly: | Apply pressure over a clean dressing. |
| The correct treatment for second-degree burns would be to: | Place under cold water, cover with dry, sterile dressing. |
| The correct treatment for first degree burns would be to: | Place under cold water. |
| The description of a third-degree burn is: | Skin partly destroyed, Charring present. |
| The description of a second-degree burn is: | Skin reddened, blisters formed. |
| The description of a first-degree burn is: | Skin reddened, but unbroken. |
| What is issued if a tornado has been sighted visually or detected by weather radar? | Warning. |
| Where is a safe place to seek shelter during a tornado warning? | Cellar or underground excavation. |
| A tornado watch means: | Conditions are such that tornadoes could develop. |
| A fire consisting of live electrical equipment would be classified as Class: | C. |
| A fire consisting of wood, paper, or rubbish would be classified Class: | A. |
| What temperature must stuffed lobster be cooked to? | 165°F (74°C) for 15 seconds. |
Created by:
Makaylahamilton1
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