henry is storing canned peaches using the FIFO method, how are they most likely to be stored

Cans with earliest use-by date are placed in front of cans with later dates

How can employees ensure that the sanitizer being used on a food prep surface is strong enough

by using a test kit to check the sanitizer's concentration when mixing it

Which scenario can lead to pest infestation

storing recyclables in paper bags by the back door

When can raw, unpackaged meat be offered for self-service

at restaurants where it will be cooked and eaten immediately

Jack goes door to door at restaurants selling scavenged mushrooms. How should you respond if you were the owner

Do not purchase these products because he is not an approved source

What is an example of a critical limit in a hamburger patty HAACP plan

cooking hamburgers to 155 deg. Fah for 15 seconds

Which is the proper storage order for food in the fridge

ready-to-eat food, seafood, whole cut meats, ground meat, poultry

Which is a properly stored in dry storage

canned fruit cocktail on a shelf at 60 deg. fah

which is least likely part of an allergen-control plan

scheduling consultation with a chemical representative

From left to right, what goes in each compartment of a three compartment sink

detergent & water, clean water, sanitizer & water

Which of the following represents a sociable influence

going out for pizza with your friends

Which is a role of the food and drug administration (FDA)

issue food codes which are used by local agencies to regulate food service

Which is a sign of unsafe canned goods

the cans have dents, swollen and bulging ends

What should a server do when taking a food order from customers who have concerns about food allergies

describe each menu item to customers who ask, include "secret" ingredients

What is the main cause of pre-school children being at risk for foodborne illness

they have not built up a strong immune system

What is the difference between fat-soluble & water soluble vitamins

F.S vitamins are stored in the liver, w.s. vitamins pass through the urine

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Foods II- Final Review

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Questions 104

Answers

1
Using a dull knife makes it less likely for you to cut yourself
False
True
2
henry is storing canned peaches using the FIFO method, how are they most likely to be stored
Cans with earliest used-by-date are placed underneath cans with later dates
Cans with earliest use-by date are placed in front of cans with later dates
use the fresh cans first
earliest used by dates should be placed behind cans with later dates
3
when preparing a vegetable stir-fry. Which fat should be used if you want to decrease LDL & increase HDL cholesterol
stick margarine
olive oil
butter
hydrogenated soybean oil
4
How can employees ensure that the sanitizer being used on a food prep surface is strong enough
by rinsing it from the surface and then applying it a second time
by heating it to the temperature recommnended by the manufacturer
by using a test kit to check the sanitizer's concentration when mixing it
by testing the surface first to confirm that there are no pathogens
5
The nutrient facts label is required on all packaged foods with information about calories, serving sizes, nutrients etc
False
True
6
What does the "L" stand for in the FDA's Alert tool
leave
lumpy
lazy
look
7
What is the minimum internal temperature for pork chops
155 deg. fah
165 deg. fah
145 deg. fah
165 deg. fah
8
What category of food is found in the green bottom left section of my plate
fruits
vegetables
dairy
protein
9
to cook uncovered under extremely high direct heat is called
simmer
braise
roast
broiling
10
As it relates to the my plate diagram green is for vegetables, red is for fruits, purple is for protein
True
False
11
At what temperature should stuffed lobster be cooked to
90 deg. fah. for 3 mins
165 deg. fah. for 15 secs
155 deg. Fah. for 28 mins
125 deg. fah. for 5 mins.
12
What should you do when handling ready to eat foods
sanitize your gloves
use bare hands
sanitize your hands
wear a single use glove
13
Which scenario can lead to pest infestation
sealing cracks in floors and walls and around pipes
cleaning up spills around garbage containers
storing recyclables in paper bags by the back door
installing air curtains above doors
14
A loaf pan is a kitchen equipment that is narrow with deep sides and used to bake breads and loaf cakes
False
True
15
A vent is when you leave an opening in the covering of a food to allow steam to escape
True
False
16
Dissolve is when solid food turns into or become part of a liquid
True
False
17
It is ok to use water to put out a small kitchen fire
False
True
18
Not wearing loose clothing and jewelry when cooking helps to prevent bodily injury
True
False
19
Which food pairing has the least protein
peas and carrots
dried beans and peas
yogurt and flax seed
beef and chicken
20
When can raw, unpackaged meat be offered for self-service
when customers can take home the meat
at restaurants where it will be cooked and eaten immediately
When thawed
when frozen
21
hair pulled back or in a ponytail to prevent hair from getting in the food when cooking is a good safety practice
True
False
22
Jack goes door to door at restaurants selling scavenged mushrooms. How should you respond if you were the owner
Do not purchase these products because he is not an approved source
purchase all the mushroom he has
ask him what else he has to sell
order some then tell jack to bring more
23
All of the following are examples of religious influence except
4th of July
Ramadan
Easter
Christmas
24
What is an example of a critical limit in a hamburger patty HAACP plan
slicing tomatoes to no more than 1/2 of an inch thick
storing hamburger buns on a rack
measuring pepper in a recipe
cooking hamburgers to 155 deg. Fah for 15 seconds
25
Which is the proper storage order for food in the fridge
poultry, ground meat, whole cuts of meat, seafood, ready-to-eat foods
ready-to-eat food, seafood, whole cut meats, ground meat, poultry
ready to eat food, poultry,
ready-to-eat food, seafood, whole cuts of meat, poultry, ground meat
26
Which is a properly stored in dry storage
bleach next to chicken
rice in an unlabeled container
flour on the floor
canned fruit cocktail on a shelf at 60 deg. fah
27
which is least likely part of an allergen-control plan
scheduling consultation with a chemical representative
having menu notes for ingredients used in different dishes
retaining ingredient labels for all foods used in the establishment
training servers on the major food allergens
28
what category of foods is found in the red top left section of my plate
protein
Dairy
vegetables
Fruits
29
If a container of meat sauce has been cooled to 70 deg. Fah in two hours, how much time is left to get it cooled to 41
4 hours
8 hours
2 hours
6 hours
30
From left to right, what goes in each compartment of a three compartment sink
clean water, detergent & water, sanitizer & water
detergent & water, sanitizer & water, clean water
detergent & water, clean water, sanitizer & water
water & sanitizer, detergent & water, clean water
31
Its ok to touch someone who is being electrocuted/ shocked by electric current
False
True
32
Which of the following represents a sociable influence
working out
watching tv
going out for pizza with your friends
playing video games alone
33
If a vacummed sealed package of deli meat is delivered at 49 deg. fah. it should be
refrigerated
thrown on the grill
rejected
fried
34
Which nutrient is broken down during digestion and used for energy
fats
cholesterol
vitamins
carbohydrates
35
Which is a role of the food and drug administration (FDA)
approving food service plans
issue food codes which are used by local agencies to regulate food service
issue licenses and permits
inspect meat
36
3 teaspoons is equal to 1 tablespoon
False
True
37
Which of the following contains all 9 essential amino acids
peanuts
tuna
red beans
cat meat
38
Which is a sign of unsafe canned goods
the cans have dents, swollen and bulging ends
clearly stamped expiration dates
a good label that is intact
clearly stamped used by dates
39
What should a server do when taking a food order from customers who have concerns about food allergies
tell customers with food allergies they will not be able to obtain service
explain the symptoms of an allergic reaction before they order
when customers arrive, tell them the food may cause allergic reactions
describe each menu item to customers who ask, include "secret" ingredients
40
the approach a business use to reach their customers for example advertising, website etc. belong to which LCB section
revenue
product
key metrics
channels
41
When preparing dry ingredients, sifting them remove lumps and ensures that they are properly mixed
True
False
42
What is the main cause of pre-school children being at risk for foodborne illness
they have not built up a strong immune system
they are allergic to certain foods
they need to get more immunizations
They need to drink more formula
43
Which of the following could be a physical contaminant
jewelry
sweat
dish soap
dish soap
44
Measuring spoons are used to measure small amounts of ingredients that is less than 1/4 of a cup
True
False
45
A simple, one page business model template that help entrepreneurs to quickly and efficiently create and manage startup
target market model
product model
competitive advantage model
lean canvas business model
46
At what temperature must cooked vegetables reach to be safely hot-held
135 deg. fah
155 deg. fah
120 deg. fah
165 deg. fah
47
Following all safety rules in the food labs are essential for helping to prevent to accidents
True
False
48
watching tv is an example of
physical influence
media influence
cultural influence
nutrition influence
49
A cutting board is used to protect surfaces when cutting foods
True
False
50
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours?
12
24
72
48
51
What is the difference between fat-soluble & water soluble vitamins
F.S vitamins are stored in the liver, w.s. vitamins pass through the urine
f.s vitamins are easier to dissolve
there is no difference
fat soluble vitamins are stored in the liver
52
Which food has been safely cooked
turkey cooked to 115 for 15 seconds
chicken breasts cooked to 120 internally for 15 seconds
bacon cooked to 75 for 15 seconds
crab cakes cooked to 155 internally for15 seconds
53
What function does does fats, carbohydrates and protein have in common
provide energy
make you fat
build you muscles only
carry iron and other minerals
54
People should not chew gum while preparing food as the saliva can contaminate the food
False
True
55
Situational/social factors include peer groups, knowledge skills, financial resources, stages of life, family schedules
False
True
56
Which food has been safely cooked
chicken thighs cooked to 155 deg. fah
crab cake cooked to an internal temperature of 155 deg. fah for 15 seconds
lamb chop cooked to 125 deg. fah
boiled chicken at 145 deg. fah
57
To clean up broken glass pieces safely, one should sweep with a broom or gather with a wet paper towel & throw away
False
True
58
Where are excessive amounts of calcium stored in the body
blood
bones
muslces
liver
59
This is a required label on all packaged foods that contains information about calories, serving size, ingredients etc.
protein
nutrition facts label
sanitation
cross-contamination
60
What should be used to prevent falls when reaching for stuff on high shelves
counter top
box
step stool
chair
61
What is the correct temperature for displaying deli meat
41 deg. fah
70 deg. fah.
65 deg. fah
125 deg. fah
62
To clean up broken glass pieces, you should sweep with a broom or use a wet paper towel then throw away immediately
True
False
63
What should a manager do in the event of a hurricane-caused power outage
donate the food to a local food bank
call environmental health and follow its guidance
close the operation and throw out all the food
continue operations as normal
64
Sanitizer sprayed over cupcakes is an example of a chemical contaminant
False
True
65
Pre-scrape, clean, rinse, sanitize, air dry is the proper procedure for cleaning & sanitizing food contact surfaces
False
True
66
For which process is a variance from a regulatory authority unnecessary
smoking food as a method to preserve it
buying bean sprouts from a reputable supplier
pasteurizing juice om site
packing food using reduced-oxygen packing (ROP)
67
Collard greens, spinach, turnips, and fortified cereals are all good sources of which nutrient
sodium
magnesium
iron
protein
68
What category of food is found in the orange/brown section at the top right section of my plate
fruits
protein
grains
vegetables
69
Which of the following is a physiological (physical) influence
Age
social media
religious customs
stressing over test
70
What should you do if you receive a package of sugar with signs of wetness/ dampness on the bag
reject the sugar and return it to the supplier
place the sugar in dry storage
store the bag in cool temperature
dry the bag before using
71
What should be done when receiving a delivery of food and supplies
stack in the receiving area and check later
visually inspect all items and check to ensure they are the right temp
eat some of the food to sample it
store immediately and check later
72
Food choices based on supply and demand, price and availability are all examples of economic influence
True
False
73
Desmond drank liquids while playing football, but he also needs a mineral in his body so that his muscles will not cramp
iodine
iron
calcium
potassium
74
What is a common function of carbohydrates, proteins, and fats
build and maintain body tissues
form hormones, enzymes, and antibodies
provide energy
carry iron and oxygen in the blood
75
What should you do if you are cooking and your clothes catch on fire
call 911
laugh
show it to your friends
stop, drop and roll
76
To be safely hot-held for service, vegetables must be cooked to what temperature?
155 deg. fah
120 deg. fah
115 deg. fah
135 deg. fah.
77
Which of the following is a potential source of hepatitis
poultry
yogurt
unpasteurized milk
shellfish and ready-to-eat foods
78
Internal influences exits within the individual such as physiological, psychological, social and situational
False
True
79
pots, pans and casserole dishes are washed last because they usually have the most difficult food residue
True
False
80
Which of the following is not one of the 5 common factors that contribute to food borne illness
foods from unsafe sources
improper holding temperatures
poor personal hygiene
genetically modified foods
81
What is the first step of cleaning and sanitizing stationary equipment
wash the equipment's surface using hot water
take off removeable parts
unplug the unit
spray surface with a cleaner
82
which must be cleaned and sanitized, as opposed to just cleaned and rinsed
garbage containers
kitchen walls
prep tables
storage shelves
83
There are concerns after highly susceptible populations had outbreaks relating to food. Which is not a safety option
call health inspector to meet and discuss improving weak areas
Tell her it is impossible to keep food 100% safe and you are doing enough
revisit training plans and standard operating and look for ways to improve
suggest writing a HAACP plan
84
Which is an unsafe method for cooling large amounts of food
placing in ice water
using a blast chiller
storing in the fridge
using an ice paddle
85
Pots with loose handles may lead to injuries from burns by hot foods
True
False
86
What category of food is blue on my plate
dairy
protein
dairy
vegetables
87
% daily value tells you the percentage of each nutrient in a single serving, in terms of the daily recommend amount
False
True
88
pre-scrape, clean, rinse, sanitize and air dry is the proper way for cleaning and sanitizing food contact surfaces
False
True
89
During the meats lab Jakayli started bleeding, Devyn applied pressure. which kitchen accident category is this
electrical
bleach
cuts
poisoning
90
A step stool is used to prevent falls when reaching high shelves
False
True
91
Sugars such as sucrose, fructose, and lactose are classified as
vitamins
complex carbohydrates
fiber
simple carbohydrates
92
This is how chemical should be stored
above food
away from prep areas
with other kitchenware
in food storage areas
93
Which career pathway is an example of FACS cooperative extension agent
food products and processing systems
restaurants and Food/beverage services
Family and community services
diagnostic services
94
Which of the following promotes bacterial growth
low moisture
Food held in the danger zone between 70 degrees- 124 degrees fah
highly alkaline foods
high acidity
95
Pots with loose handles can cause injuries such as burns for hot foods
False
True
96
What category of food is purple and located on the lower section of my plate
protein
dairy
vegetables
protein
97
What is the longest number of days homemade chicken salad can safely remain in the fridge
1
3
7
5
98
who is responsible for inspecting restaurants?
State and local regulatory authorities
FDA
centers for disease control
USDA
99
Saute is to lightly brown or cook food in a small amount of fat
False
True
100
When trying to build muscle, consuming too much protein can impact the body how?
the extra protein will convert to fat and be stored in the fatty tissues
excess protein will be stored in the muscles for later use
the extra protein will be converted back to amino acid
Excess protein will be stored in the blood
101
Nutrients are chemical substances in food that helps to maintain the body and its functions
True
False
102
When preparing food for people with allergy, you should avoid cross-contact by washing, rinsing & sanitizing equipment
False
True
103
The state of being in overall good health is called
food & nutrition 2
wellness
nutrients
working out
104
Which of the following is a cultural influence
Easter
Ramadan
4th of July
Christmas

Foods II- Final Review Flashcards | StudBud