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Monday's Test
Need to study well for the test on Monday.
| Question | Answer |
|---|---|
| Bacteria left on a chef’s knife | Biological |
| Cell phone in food preparation area | Biological |
| Storing cleaning materials nest to all-purpose flour | Chemical |
| Washing hands, then handling raw meat | Physical |
| Bacteria | Members of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus, including some that can cause disease. |
| Microorganism | A microscopic organism, especially a bacterium, virus, or fungus. |
| Parasite | An organism that lives in or on an organism of another species (its host) and benefits by deriving nutrients at the other's expense. |
| Toxin | An antigenic poison or venom of plant or animal origin, especially one produced by or derived from microorganisms and causing disease when present at low concentration in the body. |
| List the six conditions bacteria need to survive | Food, acidity, time, temperature, oxygen and moisture. |
| Which government agency is responsible for investigating the causes of an e.coli outbreak? | The U.S. Food and Drug Administration |
| What are the 4C’s of Food Safety according to the Fight BAC Guidelines? | Cleaning, Cooking, Cross-contamination and Chilling. |
| Identify the responsibilities of the United States Department of Agriculture in regards to food safety. | The FSIS is responsible for monitoring meat, poultry, and eggs |
| List two items to bring to a job interview. | Resume Copies and your portfolio. |
| Why is it important to complete career pathways (all three CTAE classes) in high school? | Career Pathways have three or four specialized courses developed to provide students rigorous core elements, performance standards, and skills necessary after high school graduation to go straight into the workforce or choose college/university, or the mi |
| When interacting with clients or customers about products/services your company offers, what characteristics are important? | Effective speaking |
| What are three key characteristics of business owners and managers? | Effective communication, Delegation of tasks, Money management |
| Raw vegetables | Listeria |
| Meat products | Salmonella |
| Hamburger | E. coli |
| Step #1 | Cleaning the area around them. |
| Step #2 | Separating the food so that juices don’t contaminate other foods. |
| Step #3 | Cook and Chill the food. |
Created by:
Cobi
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