Exam 1

Question 1

The Temperature Danger Zone is between 41°F and 140°F. (T/F)

Answer 1

True

Question 2

Which thermometer type is not allowed in food service? a) Bimetallic stem b) Thermistor c) Glass d) Thermocouple

Answer 2

c) Glass

Question 3

Potentially Hazardous Foods include: a) Raw meats b) Milk c) Cooked rice d) Crackers

Answer 3

a, b, c

Question 4

Vacuum packaging is prohibited in retail food establishments unless authorized. (T/F)

Answer 4

True

Question 5

Shellfish tags must be kept for how many days after use? a) 30 b) 60 c) 90 d) 120

Answer 5

c) 90

Question 6

Smoked fish must be held at or below: a) 32°F b) 38°F c) 41°F

Answer 6

b) 38°F

Question 7

Milk pasteurized shelf life is: a) 5 days b) 9 days c) 14 days d) 21 days

Answer 7

b) 9 days

Question 8

Ultra-pasteurized milk shelf life is: a) 15 days b) 30 days c) 45 days d) 60 days

Answer 8

c) 45 days

Question 9

Raw vegetables served raw need to be thoroughly washed. (T/F)

Answer 9

True

Question 10

Dry storage areas must be well-lit and ventilated. (T/F)

Answer 10

True

Question 11

FIFO stands for: a) Follow In Follow Out b) First In First Out c) Fast Inventory First Order d) First In Fast Out

Answer 11

b) First In First Out

Question 12

Food items must be stored at least 6 inches off the floor. (T/F)

Answer 12

True

Question 13

In a refrigerator, raw foods must be stored: a) Above cooked foods b) Below cooked foods c) On same level

Answer 13

b) Below cooked foods

Question 14

Cold foods must be held at or below: a) 41°F b) 38°F for smoked fish c) 45°F for raw veggies

Answer 14

a, b

Question 15

Bimetallic stem thermometers measure from: a) 0°F to 100°F b) 0°C to 100°C c) 0°F to 220°F d) -20°F to 200°F

Answer 15

c) 0°F to 220°F

Question 16

Thermocouple and thermistor thermometers are digital. (T/F)

Answer 16

True

Question 17

Potentially Hazardous Foods do not include: a) Cooked pasta b) Tofu c) Applesauce d) Shellfish

Answer 17

c) Applesauce

Question 18

The use of glass thermometers is allowed in food service. (T/F)

Answer 18

False

Question 19

Which is an example of a PHF? a) Pasta b) Crackers c) Dry beans d) Lettuce

Answer 19

a) Pasta

Question 20

What is included in “food”? a) Ice b) Beverage c) Ingredient d) All of the above

Answer 20

d) All of the above

Question 21

Dry storage must never be under wastewater lines. (T/F)

Answer 21

True

Question 22

Shellfish tags are received with: a) Poultry b) Milk c) Shellfish d) Produce

Answer 22

c) Shellfish

Question 23

In dry storage, food must be: a) Covered b) In vermin-proof containers c) Both a & b d) Neither

Answer 23

c) Both a & b

Question 24

Ice used for human consumption can store cans or bottles. (T/F)

Answer 24

False

Question 25

Smoked fish temperature limit to prevent Clostridium botulinum: a) 41°F b) 38°F c) 34°F d) 45°F

Answer 25

b) 38°F

Question 26

Cold temperatures slow microorganism growth. (T/F)

Answer 26

True

Question 27

What kind of foods are PHFs? a) Raw fish b) Cooked meat c) Cooked beans d) All of the above

Answer 27

d) All of the above

Question 28

All cold foods (except smoked fish) must be held at or below 41°F. (T/F)

Answer 28

True

Question 29

The Temperature Danger Zone encourages: a) Microbial growth b) Frozen food c) Extended shelf life

Answer 29

a) Microbial growth

Question 30

Thermocouple thermometer is banned by law. (T/F)

Answer 30

False

Question 31

Thermistor is also known as: a) Bimetallic stem thermometer b) Digital thermometer c) Mercury thermometer

Answer 31

b) Digital thermometer

Question 32

PHFs include all except: a) Poultry b) Cooked rice c) Onions d) Tofu

Answer 32

c) Onions

Question 33

USDA-inspected meat must have: a) A label b) An inspection stamp c) A sell-by date

Answer 33

b) An inspection stamp

Question 34

Smoked fish are PHFs. (T/F)

Answer 34

True

Question 35

For shelf life, ultra-pasteurized milk = 45 days; pasteurized = __ days. a) 5 b) 9 c) 14 d) 21

Answer 35

b) 9

Question 36

Bimetallic stem thermometers have a range up to 220°F. (T/F)

Answer 36

True

Question 37

Which is not a PHF? a) Garlic in oil b) Beans c) Dry cereal d) Pasta

Answer 37

c) Dry cereal

Question 38

Refrigerators may store food directly under wastewater lines. (T/F)

Answer 38

False

Question 39

Food must be stored at least how high off the floor? a) 4 inches b) 6 inches c) 8 inches

Answer 39

b) 6 inches

Question 40

Raw foods must always be stored below cooked foods. (T/F)

Answer 40

True

Question 41

Example of PHF: a) Crackers b) Raw chicken c) Canned soda

Answer 41

b) Raw chicken

Question 42

Types of thermometers allowed include: a) Thermocouple b) Thermistor c) Glass d) Bimetallic stem

Answer 42

a, b, d

Question 43

Vacuum packaging without NYC Health Dept authorization is allowed. (T/F)

Answer 43

False

Question 44

Smoked fish internal holding temp max is: a) 38°F b) 41°F c) 45°F

Answer 44

a) 38°F

Question 45

The danger zone increases microorganism reproduction. (T/F)

Answer 45

True

Question 46

Dry storage Guidelines include: a) Covered b) Ventilated c) Well-lit d) All of the above

Answer 46

d) All of the above

Question 47

Only commercial foods require modified atmosphere packaging per manufacturer specs. (T/F)

Answer 47

True

Question 48

Ice for beverages must not store: a) Food b) Bottles c) Food containers d) All

Answer 48

d) All

Question 49

All three thermometer types measure food temperature. (T/F)

Answer 49

True

Question 50

FIFO begins with: a) Label products b) Use oldest first c) Cool foods quickly

Answer 50

b) Use oldest first