| A | B |
|---|
| If a can is rusty or bulges, you should: A. Throw it out immediately. B. Open the can and discard. C. Disregard the conditon of the can and use it anyway. | A. Throw it out immediately. |
| When food is left out at room temperature and the bacteria grows quickly, it is called the: | Danger Zone |
| Which type of knife causes more accidents? A dull knife or a sharp knife? | Dull knife |
| At what temperature does bacteria die? A. 140 and above. B. 160 and above. C. 120 and above. | B. 160 and above. |
| What happens to bacteria when the food is frozen. A. Grows quickly. B. It dies. C. It slows down. | C. It slows down. |
| Cutting on any other surface other than a cutting board dulls the knive. True or False | True |
| Food poisoning from canned foods is called: A. Botulism B. Salmonella C. Staph | A. Botulism |
| Food poisoning from cuts or open sores is called: A. Botulism B. Salmonella C. Staph | C. Staph |
| Food poisoning from chicken is called: A. Botulism B. Salmonella C. Staph | B. Salmonella |
| Spreading harmful bacteria from one source to another is called: | Cross-contamination |
| How should you lift the lid on a pan to prevent a steam burn? | Away from you. |
| The best way to thaw food is: | In the refrigerator. |
| What does perishable mean? | The food will spoil after a short period of time. |
| Can a steel sharpen a knife? | No: It straightens the blade, it does not sharpen the blade. |
| True or False: Potentially hazarous foods are moist, low protein foods. | False is it moist, high protein foods. |
| What are signs that food has been spoiled by yeast? | Bubbles |
| What does the term potable water mean? | Water that is safe for drinking. |
| What are the 6 letters used to describe the conditions in which bacteria mulitply quickly? | FAT TOM |
| What is the range of temperatures from 40 degrees F to 140 degrees F also know as? | Temperature danger zone |
| True or False: CCP is the point where measures can be applied to prevent hazards. | True |
| What does the HACCP flowchart show? | Flow of food through an establishment. |
| What are the 3 hazards identified in the HACCP system? | Physical, Chemical, & Biological |
| True or False: Micro-organisms are toxins that are in food fall in the area of Chemical hazards. | False it is biological. |
| True or False: An example of the physical hazard found in foods is toothpicks. | True |
| True or False: You should check the temperatures when receiving foods. | True |
| Describe one way you can chill hot foods quickly? | Divide it into smaller portions, use an ice water bath, or stir it regularly. |
| Describe one way you can safely thaw frozen foods? | Under potable water at 70 degrees or below, in a microwave, or in a refrigerator. |
| Explain the difference between clean and sanitized. | Clean means that visible soil and stains are removed, sanitized or sanitary means that harmful micro-organisms have been removed. |
| True or False: You should clean and sanitize food-contact surfaces when beginning to work with another type of food. | True |
| You should never do what to chemicals? | Mix them together. |
| Free of harmful levels of disease-causing micro-organisms is called clean. | False it is sanitized. |
| Even water and ice can carry dangerous illness-causeing bacteria. | True |
| True or False: Foodborne illess is transported to people by food. | True |
| True or False: Yeast is an example of molds. | False it is a fungi. |
| True or False: A rule for proper receiving is to reject and food past the use-by or expiration date. | True |
| True or False: A rule for proper storage to label and date all incoming food. | False, that is a proper food receiving strategy. |
| True or False: A guideline for holding hot food is to stir them regularily. | True |
| True or False: A guideline for holding cold foods keep the foods well lit. | False, you want to keep the lights or lamps away from the food. |
| True or False: A guideline for serving food safely is to hold the plates by the bottoms or the edges. | True |
| True or False: It is alright to store chemicals in empty food containers. | False |
