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