Chapter 2 Test Review Culinary

Dishwashers that recycle pre-wash water through the dishes to save water and energy are called _____________ dishwashers

recirculating

What type of thermometer can take temperature quickly and easily measure the temperature of thin foods?

thermocouple thermometer

To measure the internal temperature of a cooked food, place the thermometer in the _________ part of the food

thickest

What should you do if your hand is wounded while at work?

treat the wound, bandage it, and wear gloves

The last step in the HACCP system is to _____________ that your system works correctly

verify

One step of the HACCP system is to find the __________ where contamination can happen

critical control points

When washing your hands, you must rub your hands and arms for at least a full minute

False

glasses should be placed right side up in the dishwasher

False

If hot foods are not held at 135*F (57*C) or above, after how many hours must be discarded?

Four

What should you use to pick up ice?

Tongs

A critical control point is a step in the slow of food where contamination can be prevented or eliminated

True

What type of shoes can help prevent accidents?

slip resistant shoes

What should you do first if you feel sick at work?

tell your supervisor

Always cook food to the proper minimum internal ____________

temperature

Store frozen foods at ________ or below

0*F

What is the highest temperature at which a refrigerated processed food should be received?

41 *F (5*C)

Foodhandlers often wear gloves to prevent _____________

Cross-contamination

If you have a wound, you should always go home immediately

False

Instead of washing your hands, you can use hand sanitizer

False

The HACCP system was developed for a fast-food corporation in the 1960's

False

The first in, first out (FIFO) system means that newer products are used first because they are fresher

False

The internal temperature of held food should be taken at least every two hours

False

The minimum internal temperature is the temperature at which food begins to cook

False

What type of foods should be fully cooked before mixing them with other food products?

Protein foods

What should you do each time you drop a thermometer?

Recalibirate it

If held food drops below 135*F (57*C), what should you do?

Reheat to 165 (74*C) for 15 seconds

What should you do first if you spot a potential problem at a control point?

Take corrective action

Do not wash produce before storing it

True

Foods that have a long shelf life should be placed in dry storage

True

The HACCP shows workers how to properly handle food, how to monitor food safety, and how to keep accurate health records

True

The temperature danger zone for holding foods is 41*F-135*F (5*C-57*C

True

You should wash your hands after using cleaning or sanitizing products

True

What protective clothing must you wear i you work in a food preparation or clean-up area?

apron

What type of food has a safe internal cooking temperature of 165*F (74*C)

poultry

The ________ that might be in a wound could spread to food handled

bacteria

What should you do if a can is rusty?

discard it immediately

It is not okay to wear nail polish while preparing food in a professional kitchen, but acrylic fingernails are fine.

false

While washing your hands, removes soil from underneath your _____________

fingernails

A(n) _____________ is a worker who is in direct contact with food

food handler

What is the main cause of cross-contamination?

foodhandlers

What should you wear to keep microorganisms from being transmitted to food from your hair?

hair restriant

What type of liquid kills bacteria on the skin?

hand sanitizer

Where should you store dry food containers?

in a dry place

Which is not considered part of a record-keeping system?

menus

Which one of these is not a health hazard of foodhandling?

overcooked food