Chapter 1
"_______" occurs when two or more people experience the same illness after eating the same food.
Foodborne Illness
When is it vital to wash your hands in a work environment?
a. immediately after using the restroom and when returning to work
b. After coughing, sneezing, or blowing your nose
c. After taking a break (eating, drinking, or smoking)
d. All of the above
d. All of the above
Name 4 pieces of kitchen equipment we used in the kitchen so far.
If chemicals come into contact with food what is the proper response?
Throw away the food
Possible symptoms from contaminated foods are:
a. Vomiting
b. Diarrhea
c. Fever
d. all of the above
d. all of the above
When is it necessary to change your gloves?
a. After handling raw beef and poultry
b. Putting on a hair net once you've put on gloves
c. after handling kitchen equipment
d. all of the above
d. all of the above
Is it sanitary to use your apron like a towel to clean your hands?
True or false?
False
-Your apron collects dirt and food particles
What are the first two steps you should take when following the recipe?
-Gather all the ingredients in front of you before you start.
-Separate dry ingredients from wet ingredients
the temperature range between 41 °F and 135°F Fahrenheit is called what?
The Temperature Danger Zone
Where can utensils be stored?
a. Restrooms
b. Locker rooms
c. Mechanical rooms
d. Food Preparation areas
d. Food Preparation areas
An employee is cooking chicken in the oven. What temperature must the chicken reach for at least 4 minutes while cooking?
a. 135°F
b. 145°F
c. 155°F
d. 165°F
d. 165°F
Who is responsible for more than two-thirds of the foodborne disease outbreaks reported in the U.S.?
The employees
When receiving food, what three things should you look out for?
-Spoilage
-Signs of physical contamination, i.e. foreign objects getting into the food
-Past their expiration date
If food does not cool to 41* F within six hours, throw it out
true or false?
True
When seeing a spill on the floor, what must you do?
Use a mop and place a wet sign to notify fellow employees
Which symptom is a food worker required to report to his manager?
a. stuffy nose
b. headaches
c. Sensitivity to light
d. An infected wound
d. An infected wound
FIFO stands for what?
'First in, First out'
What kind of diseases can you catch from contaminated food?
a. E.Coli
b. Shigella
c. Norovirus
d. all of the above
d. all of the above
Preparing food in small amounts is called '________’ Use only as much as you can use in four hours or less.
a. Batch Cooking
b. Prep cooking
c. Rationed cooking
Batch Cooking
When cleaning electric-powered equipment, what is the first thing you do?
a. clean, sanitize, and let soak in sink
b. unplug and wash without disassembly
c. Unplug, disassemble each part, clean, and let air dry
c. Unplug, disassemble each part, clean, and let air dry
What are the 4 major mistakes that can lead to foodborne illness?
-improper hand washing
-Employees working while sick
-Cross Contamination
-Incorrect cooking temperatures
How often should a pair of single-use gloves be changed if an employee is working continuously on the same task.?
a. After one hour
b. After two hours
c. After three hours
d. After four hours
d. After four hours
Which food item can be re-served if a customer did not use it?
a. Breadsticks
b. Bowl of salsa
c. Packaged crackers
d. Oil for dipping bread
c. Packaged crackers
Only _______ can be reused in a self-service area.
a. Plates
b. Forks
c. Beverages
Beverages
A food worker is monitoring a self-service station. What must she remind customers to do?
a. Try the salad bar options
b. Use clean dishes each time they get new food
c Prevent children from serving themselves
d. Cough and sneeze into the crook of their arm
b. Use clean dishes each time they get new food