Culinary

Question 1

What are the 4 biological hazards?

Answer 1

Bacteria, viruses, parasites, and fungi

Question 2

Temperature danger zone?

Answer 2

41 – 135 degrees

Question 3

What is the ideal temperature for the refrigerator?

Answer 3

41 degrees F

Question 4

Foods such as meat and milk that must be refrigerated or frozen are called what?

Answer 4

Perishable Goods

Question 5

What is a green cutting board used to cut?

Answer 5

Fruits and Vegetables

Question 6

What are 2 ways to sanitize?

Answer 6

Heat or chemicals

Question 7

When using heat to sanitize, what must the water temperature be?

Answer 7

171 degrees F

Question 8

FAT TOM and the Temperature Danger Zone are effective in controlling what?

Answer 8

Biological Hazards

Question 9

When reheating foods, how long do you have to reach the minimum internal temperature for 15 seconds?

Answer 9

2 hours

Question 10

What is the minimum internal temperature of seafood?

Answer 10

145 degrees

Question 11

What do we use a purple cutting board for?

Answer 11

Common food allergens

Question 12

When reheating food, what is the minimum required temperature you have to reach?

Answer 12

165 degrees F

Question 13

What does FIFO stand for?

Answer 13

First in First Out.

Question 14

When using potable running water to thaw food, what temperature does the water need to be at?

Answer 14

70 degrees F

Question 15

Why are oranges and orange juice stored in different places at the grocery store if they are from the same source?

Answer 15

Because orange juice meets the criteria for FAT TOM.

Question 16

A white cutting board is used to cut what?

Answer 16

Dairy products and bread

Question 17

What does sanitizing eliminate that cleaning cannot?

Answer 17

Biological Hazards

Question 18

Where should raw beef be stored when there is raw poultry in the refrigerator?

Answer 18

Above the poultry

Question 19

Multi-celled organisms that can cause food-borne illness when eaten?

Answer 19

Parasites

Question 20

In which zone on the pH scale do pathogens grow best?

Answer 20

Neutral

Question 21

What should prepared foods stored in the fridge have on their label?

Answer 21

Name of the food, date it was made, date it needs to be thrown away

Question 22

An illness that results from eating contaminated food:

Answer 22

Foodborne Illness

Question 23

What is the minimum internal temperature for poultry?

Answer 23

165 degrees F

Question 24

How long, in total, are we allowed in the two-stage cooling method?

Answer 24

6 hours

Question 25

Which biological hazard causes illness when they invade a cell and tricks the cell into making more of them?

Answer 25

Viruses

Question 26

What is the blue cutting board for?

Answer 26

Seafood

Question 27

What food should be stored on the TOP shelf of the refrigerator?

Answer 27

Ready-to-eat foods

Question 28

What temperature does food have to reach within 2 hours when using the two-stage cooling method?

Answer 28

70 degrees F

Question 29

What is the brown cutting board for?

Answer 29

Cooked foods

Question 30

Perishable foods that require temperature control for safety are referred to as what?

Answer 30

TCS foods

Question 31

What is the minimum internal temperature for beef?

Answer 31

145 degrees F

Question 32

When washing your hands, what is the temperature you want the water to be at?

Answer 32

100 degrees F

Question 33

FAT TOM helps us figure out whether a food is what?

Answer 33

TCS

Question 34

What is the most responsible way to thaw food?

Answer 34

Put it in the refrigerator

Question 35

How long can food be in the temperature danger zone before you need to throw it out?

Answer 35

4 hours

Question 36

Does freezing kill pathogens?

Answer 36

No

Question 37

How long do we have to cool food using the one-stage cooling method?

Answer 37

4 hours

Question 38

What is the minimum hot holding temperature of ready-to-eat foods?

Answer 38

135 degrees F

Question 39

Flour, tea, rice, and pasta are examples of what?

Answer 39

Dry Goods

Question 40

When cooking raw beef and seafood, how long does the food have to stay at its minimum internal temperature to ensure pathogens are killed?

Answer 40

15 seconds

Question 41

What are the living organisms found in our food called?

Answer 41

Biological hazards

Question 42

FAT TOM tells us the ideal conditions for what to happen?

Answer 42

Pathogen growth

Question 43

What food should be stored at the BOTTOM of the fridge?

Answer 43

poultry and eggs

Question 44

What is the minimum cold holding temperature for ready to eat foods?

Answer 44

41 degrees F

Question 45

What is the red cutting board for?

Answer 45

Raw beef

Question 46

What is the yellow cutting board for?

Answer 46

Raw Poultry

Question 47

How far off the floor do dry goods need to be held?

Answer 47

6 inches

Question 48

Where should raw beef be stored when there is raw seafood in the refrigerator?

Answer 48

Below the seafood

Question 49

How long does it take for sanitation to take effect?

Answer 49

30 seconds

Question 50

What is The FDA Food Code?

Answer 50

Reflects new findings about food safety

Question 51

What two ways can food become unsafe?

Answer 51

Cross contamination and Direct contamination

Question 52

What is the two-stage cooling method?

Answer 52

Cool 70 degrees within two hours and then to 41 degrees within 4 more hours.

Question 53

Food that is been in the temperature danger zone for longer than two hours is?

Answer 53

Time-temperature abused food

Question 54

Another name for the food-safety audit?

Answer 54

Health inspection

Question 55

What are the three types of hazards?

Answer 55

Biological, chemical and physical