Question 1

What is one method of sanitizing food service dishes and equipment?

Accepted Answer

A) washing the items with an approved detergent 
B) scraping and spraying with hot water to remove soil 
C) hand washing in a three-compartment sink 
D) immersing in 77ºC (170°F)water for 30 seconds 
A) washing the items with an approved detergent 
B) scraping and spraying with hot water to remove soil 
C) hand washing in a three-compartment sink 
D) immersing in 77ºC (170°F)water for 30 seconds

Question 2

Most toxins can be destroyed at 82°C (180°F).

Accepted Answer

A) True 
 B)False

Question 3

Alkaline foods have a pH value higher than 7.

Accepted Answer

A) True 
 B)False

Question 4

Escherichia coli 0157:H7 is known to grow at refrigerator temperatures.

Accepted Answer

A) True 
 B)False

Question 5

What does FIFO stand for?

Accepted Answer

The answer of What does FIFO stand for?...

Question 6

Frozen foods should be thawed slowly at room temperature.

Accepted Answer

A) True 
 B)False

Question 7

What type of hazard are pieces of broken glass found in a container of salad dressing?

Accepted Answer

A) biological hazard 
B) chemical hazard 
C) physical hazard 
D) pest infection 
A) biological hazard 
B) chemical hazard 
C) physical hazard 
D) pest infection

Question 8

What is cross-contamination?

Accepted Answer

It is the transfer o

Question 9

Bacteria can be classified by their shape;rods have a __________ shape,cocci are __________,and spirilla are __________.

Accepted Answer

tubular;di

Question 10

The temperature of the water in the wash cycle of a dishwasher should be 82°C.

Accepted Answer

A) True 
 B)False

Question 11

All bacteria require air to survive.

Accepted Answer

A) True 
 B)False

Question 12

What food-borne illness is transmitted through milk products and deli meats?

Accepted Answer

The answer of What food-borne illness is transmitted through milk...

Question 13

What virus is spread by food-service workers with poor personal hygiene?

Accepted Answer

The answer of What virus is spread by food-service workers...

Question 14

In general,prepared foods should be kept below __________ or above __________.

Accepted Answer

4ºC (40ºF)

Question 15

What should you immediately do when an infestation of cockroaches occurs?

Accepted Answer

A) contact a licensed pest control operator 
B) purchase and apply pesticides yourself 
C) clean and disinfect all exposed surfaces 
D) ignore it as they do not pose a major health hazard 
A) contact a licensed pest control operator 
B) purchase and apply pesticides yourself 
C) clean and disinfect all exposed surfaces 
D) ignore it as they do not pose a major health hazard

Question 16

What is the temperature and time required to destroy mould cells?

Accepted Answer

A) 42°C (108°F)for 2 minutes 
B) 58°C (137°F)for 10 seconds 
C) 60°C (140°F)for 10 minutes 
D) 65°C (150°F)for 10 seconds 
A) 42°C (108°F)for 2 minutes 
B) 58°C (137°F)for 10 seconds 
C) 60°C (140°F)for 10 minutes 
D) 65°C (150°F)for 10 seconds

Question 17

Food service workers are the primary cause of food-borne illnesses.

Accepted Answer

A) True 
 B)False

Question 18

Which type of bacteria is not necessarily harmful to humans?

Accepted Answer

A) vegetative 
B) passive 
C) aerobes 
D) putrefactive 
A) vegetative 
B) passive 
C) aerobes 
D) putrefactive

Question 19

It is recommended that food-service handlers wash their hands for at least:

Accepted Answer

A) 20 seconds 
B) 30 seconds 
C) 40 seconds 
D) 50 seconds 
A) 20 seconds 
B) 30 seconds 
C) 40 seconds 
D) 50 seconds

Question 20

Leftover food should be used within __________ by heating it to __________ within __________.

Accepted Answer

The answer of Leftover food should be used within __________...

Exam 2: Food Safety and Sanitation

What is one method of sanitizing food service dishes and equipment?

Most toxins can be destroyed at 82°C (180°F).

Alkaline foods have a pH value higher than 7.

Escherichia coli 0157:H7 is known to grow at refrigerator temperatures.

What does FIFO stand for?

Frozen foods should be thawed slowly at room temperature.

What type of hazard are pieces of broken glass found in a container of salad dressing?

What is cross-contamination?

Bacteria can be classified by their shape;rods have a __________ shape,cocci are __________,and spirilla are __________.

The temperature of the water in the wash cycle of a dishwasher should be 82°C.

All bacteria require air to survive.

What food-borne illness is transmitted through milk products and deli meats?

What virus is spread by food-service workers with poor personal hygiene?

In general,prepared foods should be kept below __________ or above __________.

What should you immediately do when an infestation of cockroaches occurs?

What is the temperature and time required to destroy mould cells?

Food service workers are the primary cause of food-borne illnesses.

Which type of bacteria is not necessarily harmful to humans?

It is recommended that food-service handlers wash their hands for at least:

Leftover food should be used within __________ by heating it to __________ within __________.

Professionalism

Menus and Recipes

Tools and Equipment

Knife Skills

Flavors Flavorings

Dairy Products

Mise En Place

Principles of Cooking

Stocks and Sauces

Soups

Principles of Meat Cookery

Beef

Veal

Lamb

Pork

Poultry

Game

Fish Shellfish

Eggs Breakfast

Vegetables

Potatoes, Grains and Pasta

Healthy Cooking

Salads and Salad Dressings

Fruits

Sandwiches

Charcuterie

Hors Doeuvre and Canapés

Principles of the Bakeshop

Quick Breads

Yeast Breads

Pies, Pastries and Cookies

Cakes and Frostings

Custards, Creams, Frozen Desserts Sauces

Plate Presentation

Buffet Presentation

Filters

Bacteria can be classified by their shape;rods have a shape,cocci are ,and spirilla are __.

In general,prepared foods should be kept below or above .

Leftover food should be used within by heating it to within __.