Question 1

Employees should wash hands after performing which of the following events except:

Accepted Answer

Employees should always wash their hands directly after all actions listed except when taking a roast out of the oven. While it is important for employees to wash hands constantly, there is no direct reason to wash your hands after taking a roast out of the oven.

Question 2

A parasite is best defined as:

Accepted Answer

A parasite is best defined as an animal which requires another animal for growth. Parasites require hosts to grow and live, so they are of particular concern when it comes to the food chain.

Question 3

A dial faced thermometer used in a restaurant kitchen should have a temperature range of what values?

Accepted Answer

A dial faced thermometer found in the kitchen should have a range of 0°F to 220°F. This ensures that all cooking and storage temperatures associated with cooking can be measured using the thermometer.

Question 4

A food borne infection occurs when:

Accepted Answer

A food borne infection occurs when bacteria enter the blood stream. As the bacteria makes its way through the digestive system, harmful microbes can break through the wall of the digestive tract and become a menace to the health of consumers

Question 5

The highest temperature that a food should reach while in the refrigerator is:

Accepted Answer

The highest temperature that a food should reach while in the refrigerator is 40°F. Since the lower limit of the danger zone is 41°F, all foods in the refrigerator should be kept at a temperature no higher than 40°F.

Question 6

Health inspectors should inspect your food service establishment at least:

Accepted Answer

Health inspectors should inspect your food service establishment at least once a year. If you have violations, you can expect the food inspector to give a visit more than once a year.

Question 7

The ice point and boiling points are:

Accepted Answer

The ice point and boiling points are a way to calibrate your thermometers. Since the ice point occurs at 32°F and the boiling point occurs at 212°F, these two measure are a great way to calibrate your kitchen thermometers.

Question 8

What is the most important personal hygiene practice?

Accepted Answer

Washing your hands is the most important personal hygiene practice. While the other answers are important aspects of personal hygiene, by far the most important step you can take to prevent food borne illness is to wash your hands.

Question 9

What method do bacteria use to reproduce?

Accepted Answer

Bacteria reproduce by dividing in two. This manner produces two single celled organisms with the same genetic content.

Question 10

The upper limit of the danger zone is:

Accepted Answer

The upper limit of the danger zone is 141°F. To prevent food pathogens from growing in food, it is important to limit the amount of time a food spends under this temperature during the cooking process. Before the cooking process begins, make sure the food is at a temperature of 41°F or below.

Question 11

A large batch of chili is prepared in your restaurant for use over the next three days. Which temperature should the chili be cooked to before it is served on day two and three to ensure the food is suitable to eat?

Accepted Answer

Chili being reheated for serving on the second or third day of use should reach an internal temperature of 165°F to ensure the chili is safe to eat. To avoid any further possibility of food contamination, it is important to only heat the needed amount of chili to this temperature.

Question 12

How far should all foods be stored off the floor of the kitchen?

Accepted Answer

Foods should be stored off the floor of a kitchen by at least six inches. Any height below six inches will make the food susceptible to cross contamination, physical hazards and rodents.

Question 13

In a restaurant, hand sanitizer can be used after:

Accepted Answer

Hand sanitizer can be used only after washing your hands. Since there is no substitute for washing your hands, the only logical time you could use hand sanitizer is during a time when it will not affect the ability to kill germs. In particular, after washing your hands.

Question 14

Tetrodotoxin is a toxin associated with which of the following foods:

Accepted Answer

Tetrodotoxing is often associated with Pufferfish. If the puffer fish is not cleaned and served properly, this fish will cause almost certain death. For this reason, it is never recommended that you attempt to serve this fish in your restaurant unless you have been properly trained on how to clean and serve the fish.

Question 15

Aflatoxins are typically associated with which of the following foods:

Accepted Answer

Aflatoxins are typically associated with peanuts. Under favorable conditions of temperature and humidity, these fungi grow on certain foods and feeds, resulting in the production of aflatoxins.

Question 16

According to national standards, the maximum cold storage time for macaroni salad is:

Accepted Answer

the maximum cold storage time for macaroni salad is three to five days. Storing and serving macaroni salad for more than this amount of time can cause harmful bacteria to grow to dangerous levels, even in the refrigerator.

Question 17

The safe minimum internal cooking temperature for precooked ham is:

Accepted Answer

the safe minimum internal cooking temperature for precooked ham is 140°F. While raw ham should be cooked to a temperature of 160°F, you have a bit more leeway with precooked ham due to the added preservatives.

Question 18

The chef is not sure how to proceed with a recipe because he is not sure about the food safety of the dish. The correct action is to:

Accepted Answer

If a chef creates a recipe and is not sure about the safety of the food, the chef should contact the local Department of Health for guidance. Contrary to popular belief, local Departments of Health are actually quite happy when you call them with questions concerning food safety.

Question 19

Giardia lamblia is a type of:

Accepted Answer

Giardia lamblia is a type of parasite. Giardia lamblia (intestinalis) is a single celled animal, i.e., a protozoa, that moves with the aid of five flagella. In Europe, it is sometimes referred to as Lamblia intestinalis.

Question 20

Which of the following is an example of a chemical contaminant?

Accepted Answer

Bleach is an example of a chemical contaminant. Listeria is a biological hazard while chicken bones and hair are considered physical hazards.

Quiz 2: Culinary