Final Study Guide

Question 1

What must food-handlers do after touching they hair, face, or body

Answer 1

Wash their hands

Question 2

For a foodborne illness to be considered and “outbreak” a minimum of how many people must experience the same illness after eating the same food?

Answer 2

2

Question 3

Foodhandlers should not eat, drink, or chew gum or tobacco while

Answer 3

In the prep area

Question 4

According to the centers for disease control & prevention, the 5 most common risk factors that cause foodborne illnesses are failing to cook food adequetely, holding food at incorrect temperatures, usuong contaminated equipment, practicing personal hygiene and

Answer 4

Purchasing food from unsafe sources

Question 5

What should foodhandlers do if they cut their finger while preping food?

Answer 5

Cover the wound w/ a bandage & glove

Question 6

To prevent contamination, chemicals should be stored

Answer 6

Separate from food & utensils

Question 7

What does the term green mean when applied to meat?

Answer 7

Meat that hasnt been aloud to soften

Question 8

Whats another word for variety meats?

Answer 8

Insides

Question 9

Whats the difference in dry and wet aging

Answer 9

Wet: vacuum packing
Dry: carefully controlled enviorment

Question 10

What is sanitizing?

Answer 10

To make clean & hygenic. Remove all pathogens

Question 11

Foodborne pathogens grow well at temperatures

Answer 11

Between 41-135

Question 12

Which pathogen is primarily found in the hair, nose, and throat of humans?

Answer 12

Staph

Question 13

While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated profuce?

Answer 13

E-coli

Question 14

Material safety data sheets (MSDS) should he?

Answer 14

Kept where employees can see them.

Question 15

Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage?

Answer 15

Hepatitis A

Question 16

Whats the correct way to clean and sanatie a prep table? (In order)

Answer 16

Wash, rinse, sanatize, and air dry

Question 17

A backup of raw sewage and significant lack of refrigeration can result in?

Answer 17

Closure of the opperation

Question 18

What agency enforces food safety in a restaurant

Answer 18

State and local regulatory athority

Question 19

Who is responsible for keeping food safe in an operation?

Answer 19

The manager

Question 20

How should raw ground meat, raw poultry, raw whole meat, ready to eat foods, and raw whole fish be arranged in a refridgerator from top to bottom?

Answer 20

Hajidbbs

Question 21

FATTOM

Answer 21

Food, acidity, time, temp, oxygen, moisture

Question 22

What 4 categories make up the biological hazard/contaminants?

Answer 22

Fungi, virus, bacteria, and parasites

Question 23

What does RDA stNd for?

Answer 23

Recommended Daily Allowences

Question 24

______ is a complex disorder involving an excessive amount of body fat.

Answer 24

Obesity

Question 25

What are two types of carbohydrates?

Answer 25

Simple & complex

Question 26

_____ is not a nutrient, but is necessary for healthful body functions

Answer 26

Fiber

Question 27

Whats the proper angle when using a steel?

Answer 27

20

Question 28

Whats the warmest temperature at which ground beef can be safely stored?

Answer 28

41

Question 29

Whats the internal cooking temperature for ground beef and pork?

Answer 29

155

Question 30

Name three categories of food safety hazards/contaminants

Answer 30

Biological, chemical, and physical

Question 31

The essential part of stoch thats a mixture of coarsely chopped onions, carrots, and celery is called what?

Answer 31

Mirepoix

Question 32

Roasting bones to enhance the flavor and color of stock is a process known as?

Answer 32

Browning

Question 33

Whats the difference between white and brown stock besides the color?

Answer 33

White uses chicken, brown uses beef. Brown cooks for 8 hours. White cooks for 4 hours. Brown uses tomato sauce and red wine

Question 34

What are the 5 mother sauces/grand sauces

Answer 34

Bechamel, veloute, espangole, tomato, hollandaise

Question 35

A slurry, liaison, and a roux are all considered to be?

Answer 35

Thickeners

Question 36

A mother sauce that is made with a white roux, milk, an onion, bay leaf, and clove is?

Answer 36

A bechamel sauce

Question 37

A roux is made up of

Answer 37

A cooked mixture of equal parts by weight of fat and flower

Question 38

Name three different categories of fruits and examples of each.

Answer 38

Summer: honey crisp apples, plums Winter:navel oranges, manola Tropical:coconut, mango

Question 39

Name the 6 categories of vegetables and examples of each

Answer 39

Seeded: Fruit: tomato Flowering: broccoli Roots/tubers/bulbs-onions Stems/stalks- celery Leafy greens- romaine lettuce

Question 40

Name the three parts of a grain

Answer 40

Bran, endosperm, and germ

Question 41

Difference between grains and whole grains

Answer 41

Grains: processed Whole grains: unprocessed

Question 42

What are the four basic types of seasoning

Answer 42

Salt, pepper, acid

Question 43

What are types of flavorings

Answer 43

Lemon pepper

Question 44

What drives the organization of a kitchen?

Answer 44

The style of restaraunt

Question 45

What weighs the same in weight and volume?

Answer 45

Butter

Question 46

How many grams are in one ounce?

Answer 46

28.35

Question 47

_____ is defined as the amount of heat needed to raise the temperature of one kilogram of water by 1C

Answer 47

Calorie

Question 48

What are the six categories of nutrients?

Answer 48

``` Water Protein Carbs Fats Vitamins Minerals ```

Question 49

What are the three classifications of fats

Answer 49

Saturated Monounsaturated Polysaturated

Question 50

____ are known as the building blocks of the body?

Answer 50

Cells

Question 51

Calcium, phosphorus, iron, copper, and sodium are examples of what nutrient?

Answer 51

Minerals

Question 52

Small dıce?

Answer 52

1/4 ınch

Question 53

Medıum dıce?

Answer 53

1/2 ınch

Question 54

Large dıce?

Answer 54

3/4 ınch

Question 55

How many ounces are ın a pound?

Answer 55

16