Intro To Culinary Finals for 1st part of the year

A class D fire extinguisher is used for extinguishing grease fires. True or False

False

A rug burn is an example of an avulsion. True or False

False

Bacteria grow well in acidic environments. True or False

False

E. coli is a type of virus. True or False

False

Glasses should be placed right side up in the dishwasher. True or False

False

If you discover a small fire, you should just put it out yourself instead of calling the fire department. True or False

False

If you have a wound, you should always go home immediately. True or False

False

Instead of washing your hands, you can use a hand sanitizer. True or False

False

It is not necessary to unplug equipment before cleaning, as long as it is turned off. True or False

False

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

False

The HACCP system was developed for a fast-food corporation in the 1960s. True or False

False

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

False

The minimum internal temperature is the temperature at which food begins to cook. True or False

False

When washing your hands, you must rub your hands and arms for at least one full minute. True or False

False

When you are finished with a pesticide container, you should throw it away in the garbage. True or False

False

37. Materials that are quick to burn are called _________________________.

Flammable

42. Direct contamination happens when foods, plants, or animals are exposed to _________________________.

Harmful microorganisms

39. To use a fire extinguisher properly, hold it upright and remove the _________________________.

Saftey Pin

A critical control point is a step in the flow of food where contamination can be prevented or eliminated. True or False

True

A first-degree burn is the least severe of all burns. True or False

True

Cleaning products should always be kept in their original labeled containers. True or False

True

Do not wash produce before storing it. True or False

True

Every outbreak of food borne illness must be reported to the local health department. True or False

True

Foods that have a long shelf life should be placed in dry storage. True or False

True

Foodservice gloves are for a single use only. True or False

True

HACCP shows workers how to properly handle food, how to monitor food safety, and how to keep accurate records. True or False

True

Kitchen tools and surfaces should be cleaned and sanitized with soapy hot water and a sanitizer to help eliminate contamination. True or False

True

Some types of fungi can be eaten. True or False

True

The internal temperature of held food should be taken at least every two hours. True or False

True

The temperature danger zone for holding foods is 41°F-135°F (5°C-57°C). True or False

True

When using a knife, always cut away from your body, not toward your body. True or False

True

You should never perform the Heimlich maneuver on someone who is pregnant. True or False

True

You should wash your hands after using cleaning or sanitizing products. True or False

True

What should you do if a can is rusty? a. Open it carefully. b. Puncture it with a knife. c. Open it quickly. d. Discard it immediately.

d

43. The majority of foodborne illnesses are caused by disease-causing microorganisms called _________________________.

pathogens

29. Dishwashers that recycle per-wash water through the dishes to save water and energy are called _________________________ dishwashers.

recirculating dishwashers

28. Always cook food to the proper minimum internal _________________________.

temperature

25. To measure the internal temperature of a cooked food, place the thermometer in the _________________________ part of the food.

thickest

38. To prevent fires, keep water away from _________________________.

Electrical Outlets

20. A(n) _________________________ is a worker who is in direct contact with food.

foodhandler

27. Store frozen foods at _________________________ or below.

0 F

41. If a minor wound will not stop bleeding, raise the limb _________________________.

Above the heart

36. All shoes worn in the kitchen must have _________________________.

Closed Toe

44. To help prevent chemical accidents, _________________________ must be kept on file.

Material saftey Data Sheets

If hot foods are not held at 135°F (57°C) or above, after how many hours must they be discarded? a. four b. five c. six d. seven

a

What government agency requires foodservice operations to track how they handle and dispose of hazardous materials? a. Environmental Protection Agency b. Occupational Safety and Health Administration c. Food and Drug Administration d. Department of Health and Human Services

a

What should you do first if you spot a potential problem at a control point? a. Take corrective action. b. Do nothing. c. Tell a supervisor. d. Make a note.

a

What should you wear to keep microorganisms from being transmitted to food from your hair? a. hair restraint b. scarf c. headband d. hair ribbon

a

What type of fire extinguisher should be used on wood, paper, cloth, and plastic? a. Class A b. Class B c. Class C d. Class D

a

What type of food has a safe internal cooking temperature of 165°F (74°C)? a. poultry b. pork c. lamb d. fish

a

What type of wound causes a cut or tear in the skin? a. laceration b. abrasion c. avulsion d. puncture wound

a

Which is a physical hazard? a. hair b. bleach c. mold d. toxins

a

Which is not important for you to let a supervisor know about immediately? a. unwashed dishes b. low-charge fire extinguishers c. blocked hallways or exits d. frayed electrical cords

a

Which of these materials is flammable? a. paper b. copper c. glass d. stainless steel

a

How far from the floor should food be stored to prevent pest infestation? a. 1 inch b. 6 inches c. 1 foot d. 3 feet

b

How often should you clean and sanitize tools? a. every hour b. every four hours c. once a day d. twice a day

b

If held food drops below 135°F (57°C) ,what should you do? a. Reheat to 135°F (57°C) for 1 minute. b. Reheat to 165°F (74°C) for 15 seconds. c. Reheat to 145°F (63°C) for 30 seconds. d. Reheat to 140°F (60°C) for 5 minutes.

b

Which type of burns cause blisters to form on the skin? a. first-degree burns b. second-degree burns c. third-degree burns d. fourth-degree burns

b

Which type of cleaning product is used to remove burned-on food from pots and pans? a. detergent b. abrasive cleaner c. degreaser d. acid cleaner

b

Which type of fire extinguisher is used to put out fires in cooking appliances? a. Class A b. Class K c. Class A:B:C d. Class D

b

Which type of foodborne illness has a vaccine? a. Salmonella b. Hepatitis A c. Listeria d. Toxoplasma

b

What is the most common type of fire protection equipment used in a foodservice establishment? a. hood systems b. sprinkler systems c. firewall d. fire extinguisher

d

What should you do each time you drop a thermometer? a. Throw it away. b. Do nothing. c. Rinse it with cool water. d. Recalibrate it.

d

What should you do first if you feel sick at work? a. Keep working. b. Put on a mask. c. Take some medication. d. Tell your supervisor.

d

23. The _________________________ that might be in a wound could spread to any food handled.

bacteria

On whom should you avoid using the Heimlich maneuver? a. a child b. the elderly c. a pregnant woman d. a disabled person

c

What is the minimum amount of time you should apply water to a burn? a. 1 minute b. 3 minutes c. 5 minutes d. 10 minutes

c

What is the range of temperatures in which bacteria can thrive? a. 0°F-32°F (-18°C-0°C) b. 32°F-100°F (0°C-38°C) c. 41°F-135°F (5°C-57°C) d. 50°F-150°F (10°C-66°C)

c

What should you use to pick up ice? a. your hands b. a fork c. tongs d. a spoon

c

Which one of these is not a health hazard of food handling? a. poor personal hygiene b. contaminated raw foods c. overcooked food d. cross-contamination

c

45. To prevent cross-contamination, use _________________________ containers and cutting boards for each type of food product.

color coated

24. One step of the HACCP system is to find the _________________________ where contamination could happen.

critical control points

21. Food Handlers often wear gloves to prevent _________________________.

cross contamination

30. What is the main cause of cross-contamination? a. cooking equipment b. packaging materials c. kitchen counters d. food handlers

d

31. What type of shoes can help prevent accidents? a. open-toed shoes b. tennis shoes c. boots d. slip-resistant shoes

d

32. What protective clothing must you wear if you work in a food preparation or clean-up area? a. chef's coat b. chef's hat c. safety glasses d. apron

d

What is the highest temperature at which a refrigerated processed food should be received? a. 35°F (2°C) b. 41°F (5°C) c. 32°F (0°C) d. 72°F (22°C)

d

What should you do if your hand is wounded while at work? a. Wash your hand and continue working. b. Go home immediately. c. Treat the would, bandage it, and wear gloves. d. Treat the would, bandage it, but do not wear gloves.

d

What type of foods should be fully cooked before mixing them with other food products? a. produce b. fruit c. sauces d. protein foods

d

What type of gloves should foodservice workers use to clean pots? a. powder-free vinyl gloves b. white latex gloves c. reversible mesh gloves d. heavy-duty plastic gloves

d

What type of liquid kills bacteria on the skin? a. warm water b. soap c. cold water d. hand sanitizer

d

What type of object can help you move heavy objects more easily? a. a gear b. a rod c. a crowbar d. a lever

d

What type of organism is botulism? a. virus b. parasite c. germ d. bacteria

d

What type of thermometer can take temperature quickly and easily measure the temperature of thin foods? a. liquid-filled thermometer b. bimetal thermometer c. thermistor thermometer d. thermocouple thermometer

d

Where should you store dry food containers? a. the refrigerator b. the freezer c. kitchen counter d. in a dry place

d

Where should you store oily rags to prevent fires? a. a basket b. a glass jar c. a shelf d. closed metal containers

d

Which is not considered part of a record-keeping system? a. flow charts b. menus c. policy and procedure manuals d. food temperature readings

d

40. When treating a burn, do not use ice or ice water. This can cause _________________________.

damage to the skin

22. While washing your hands, remove soil from underneath your _________________________.

fingernails

26. The last step in the HACCP system is to _________________________ that your system works correctly.

verify