Question 1

"TCS Foods" is another term for __________________.

Accepted Answer

A)  foods that are totally cooked, convenient, and safe 
B)  foods with a low water activity (aw) 
C)  foods containing potential allergens 
D)  potentially hazardous foods 
A)  foods that are totally cooked, convenient, and safe 
B)  foods with a low water activity (aw) 
C)  foods containing potential allergens 
D)  potentially hazardous foods

Question 2

All bacteria are __________.

Accepted Answer

A)  harmless 
B)  beneficial 
C)  undesirable 
D)  none of these 
A)  harmless 
B)  beneficial 
C)  undesirable 
D)  none of these

Question 3

Botulism is a food-borne disease usually caused by such foods as potato salad or custard-filled pastries left out of the refrigerator too long.

Accepted Answer

A) True 
 B)False

Question 4

Which of the following conditions can affect the growth of bacteria?

Accepted Answer

A)  food and moisture 
B)  acidity and alkalinity 
C)  temperature, air, and time 
D)  all of these 
A)  food and moisture 
B)  acidity and alkalinity 
C)  temperature, air, and time 
D)  all of these

Question 5

Facultative bacteria are bacteria that

Accepted Answer

A)  grow only in air. 
B)  grow with or without the presence of air. 
C)  can't be killed by heat. 
D)  none of these. 
A)  grow only in air. 
B)  grow with or without the presence of air. 
C)  can't be killed by heat. 
D)  none of these.

Question 6

To prevent trichinosis, pork products should be cooked to an internal temperature of 135°F (57°C) or higher.

Accepted Answer

A) True 
 B)False

Question 7

Large, stationary equipment such as tabletops cannot be placed in the sink like pots and pans, so they should be cleaned thoroughly but not sanitized.

Accepted Answer

A) True 
 B)False

Question 8

Between the time it is received and the time it is served, a food should be left in the Food Danger Zone for no more than __________________.

Accepted Answer

A)  one hour 
B)  three hours 
C)  four hours 
D)  none of these. Food should never be left in the Food Danger Zone. 
A)  one hour 
B)  three hours 
C)  four hours 
D)  none of these. Food should never be left in the Food Danger Zone.

Question 9

Which of the following is not classified as a potentially hazardous food?

Accepted Answer

A)  flavored vinegar 
B)  a garlic and oil mixture 
C)  cooked pasta 
D)  whole shell eggs 
A)  flavored vinegar 
B)  a garlic and oil mixture 
C)  cooked pasta 
D)  whole shell eggs

Question 10

To call a food contaminated means that ______________________

Accepted Answer

A)  the food contains harmful bacteria. 
B)  the food contains poisonous chemicals. 
C)  the food contains a harmful substance that was not originally in the food. 
D)  the food is guaranteed to make the eater sick. 
A)  the food contains harmful bacteria. 
B)  the food contains poisonous chemicals. 
C)  the food contains a harmful substance that was not originally in the food. 
D)  the food is guaranteed to make the eater sick.

Question 11

Silverware should be towel-dried to avoid water spots.

Accepted Answer

A) True 
 B)False

Question 12

Which pair of phrases makes the following sentence true when inserted in the blanks? Intoxication is caused by __________, and infection is caused by __________.

Accepted Answer

A)  poisons produced by bacteria, bacteria that attack the body 
B)  bacteria that attack the body, poisons produced by bacteria 
C)  physical contamination, metals (e.g., lead, copper, and zinc) 
D)  metals (e.g., lead, copper, and zinc), physical contamination 
A)  poisons produced by bacteria, bacteria that attack the body 
B)  bacteria that attack the body, poisons produced by bacteria 
C)  physical contamination, metals (e.g., lead, copper, and zinc) 
D)  metals (e.g., lead, copper, and zinc), physical contamination

Question 13

The purpose of double-breasted jackets is to __________.

Accepted Answer

A)  give a stylish, professional appearance to food workers 
B)  protect the wearer from spilled or splattered hot foods or fat 
C)  give food workers extra buttons on which to hang small utensils 
D)  both protect the wearer from spilled or splattered hot foods or fat and give food workers extra buttons on which to hang small utensils 
A)  give a stylish, professional appearance to food workers 
B)  protect the wearer from spilled or splattered hot foods or fat 
C)  give food workers extra buttons on which to hang small utensils 
D)  both protect the wearer from spilled or splattered hot foods or fat and give food workers extra buttons on which to hang small utensils

Question 14

Which of the following statements is not true about the use of disposable gloves in food preparation?

Accepted Answer

A)  Disposable gloves serve as a barrier between hands and ready-to-eat foods. 
B)  Using disposable gloves enables a food worker to handle both raw ingredients and ready-to-eat foods at the same time. 
C)  Hands must be washed thoroughly before putting on disposable gloves. 
D)  Some health departments require food workers to use disposable gloves whenever they are handling ready-to-eat foods. 
A)  Disposable gloves serve as a barrier between hands and ready-to-eat foods. 
B)  Using disposable gloves enables a food worker to handle both raw ingredients and ready-to-eat foods at the same time. 
C)  Hands must be washed thoroughly before putting on disposable gloves. 
D)  Some health departments require food workers to use disposable gloves whenever they are handling ready-to-eat foods.

Question 15

Some diseases result when bacteria that get into the body, grow, and multiply. The illness is caused by the poisons that these bacteria produce when they grow. Such a disease is called

Accepted Answer

A)  an intoxication. 
B)  an infection. 
C)  a toxin-mediated infection. 
D)  none of these. 
A)  an intoxication. 
B)  an infection. 
C)  a toxin-mediated infection. 
D)  none of these.

Question 16

Which of the following is not one of the three principles of food protection from bacteria?

Accepted Answer

A)  Kill bacteria. 
B)  Stop bacteria from growing. 
C)  Keep bacteria from spreading. 
D)  Promote the locomotion of bacteria. 
A)  Kill bacteria. 
B)  Stop bacteria from growing. 
C)  Keep bacteria from spreading. 
D)  Promote the locomotion of bacteria.

Question 17

On the basis of the following four statements, which food worker is least likely to cut him/herself or another person in the kitchen.

Accepted Answer

A)  John: "When I drop a knife, I try to catch it before it can land on my foot and cut it." 
B)  Mary: "When I wash my knives, I never soak them by putting them in the sink and covering them with water." 
C)  Luke: "I don't like to use very sharp knives because I am more likely to cut myself with a sharp knife than a dull one." 
D)  Ruth: "When I walk from one part of the kitchen to another with my knife, I hold it in front of me with the blade pointed away from me so that everyone can see I am carrying a knife." 
A)  John: "When I drop a knife, I try to catch it before it can land on my foot and cut it." 
B)  Mary: "When I wash my knives, I never soak them by putting them in the sink and covering them with water." 
C)  Luke: "I don't like to use very sharp knives because I am more likely to cut myself with a sharp knife than a dull one." 
D)  Ruth: "When I walk from one part of the kitchen to another with my knife, I hold it in front of me with the blade pointed away from me so that everyone can see I am carrying a knife."

Question 18

Foods should be cooked to the minimum internal cooking temperature in order to _________________________.

Accepted Answer

A)  kill any harmful microorganisms the food may contain 
B)  eliminate allergens 
C)  eliminate chemical hazards 
D)  make sure that the food won't become contaminated after it is cooked 
A)  kill any harmful microorganisms the food may contain 
B)  eliminate allergens 
C)  eliminate chemical hazards 
D)  make sure that the food won't become contaminated after it is cooked

Question 19

Bacteria __________.

Accepted Answer

A)  multiply by splitting in half 
B)  can double in number every 15 to 30 seconds 
C)  can multiply to a million in less than 30 minutes 
D)  all of these 
A)  multiply by splitting in half 
B)  can double in number every 15 to 30 seconds 
C)  can multiply to a million in less than 30 minutes 
D)  all of these

Question 20

Which of the following types of food should be refrigerated at the lowest temperature?

Accepted Answer

A)  fish and seafood 
B)  poultry and meat 
C)  egg, milk, and cream 
D)  raw vegetables and fruit 
A)  fish and seafood 
B)  poultry and meat 
C)  egg, milk, and cream 
D)  raw vegetables and fruit

Exam 2: Sanitation and Safety

"TCS Foods" is another term for __________________.

All bacteria are __________.

Botulism is a food-borne disease usually caused by such foods as potato salad or custard-filled pastries left out of the refrigerator too long.

Which of the following conditions can affect the growth of bacteria?

Facultative bacteria are bacteria that

To prevent trichinosis, pork products should be cooked to an internal temperature of 135°F (57°C) or higher.

Large, stationary equipment such as tabletops cannot be placed in the sink like pots and pans, so they should be cleaned thoroughly but not sanitized.

Between the time it is received and the time it is served, a food should be left in the Food Danger Zone for no more than __________________.

Which of the following is not classified as a potentially hazardous food?

To call a food contaminated means that ______________________

Silverware should be towel-dried to avoid water spots.

Which pair of phrases makes the following sentence true when inserted in the blanks? Intoxication is caused by __________, and infection is caused by __________.

The purpose of double-breasted jackets is to __________.

Which of the following statements is not true about the use of disposable gloves in food preparation?

Some diseases result when bacteria that get into the body, grow, and multiply. The illness is caused by the poisons that these bacteria produce when they grow. Such a disease is called

Which of the following is not one of the three principles of food protection from bacteria?

On the basis of the following four statements, which food worker is least likely to cut him/herself or another person in the kitchen.

Foods should be cooked to the minimum internal cooking temperature in order to _________________________.

Bacteria __________.

Which of the following types of food should be refrigerated at the lowest temperature?

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Which pair of phrases makes the following sentence true when inserted in the blanks? Intoxication is caused by , and infection is caused by .