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Culinary Quiz/Test
Q's & A's
| Question | Answer |
|---|---|
| A food handler can only return to work when the local regulatory agency has determined that working with food is safe for all of the following illnesses EXCEPT | botulism |
| Hand antiseptics that are used in the kitchen | should never be used in place of handwashing |
| After handwashing, when drying your hands, which of the following should NOT be done | use a clean cloth hand towel |
| Harry, a dishwasher, has a cold | there are no restrictions |
| Bill, a line cook at a Chinese restaurant, has a sore throat with a fever | he must be restricted from working with or around food |
| Which foodborne illness DOES NOT require that food handlers be excluded if diagnosed | Listeriosis |
| Day-care and medical communities have had frequent issues with this parasite | Cryptosporidiosis |
| Canned foods and untreated garlic and oil mixtures are foods commonly linked to | Clostridium botulism |
| These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow | toxins |
| The foodborne illness that can be a problem for Asian restaurants because of the significant amount of rice prepared and served daily is | Bacillus cereus |
| The water activity level that where bacteria grow well is | .85 and above |
| Most bacteria need nutrients such as carbohydates and ______________ to survive | proteins |
| The illness that is very contagious and has been associated with cruise ships | Novovirus |
| The pH level is is best for bacteria to grow is | 4.6 to 7.5 |
| TCS foods include all of the following EXCEPT | bread |
| Dishes made with meat and poultry such as stews and gravies are in danger of contamination by | Clostridium perfringens |
| The bacteria that can be transmitted when food handlers put their hands on their nose or hair and then touch food is | Staphylococcus aureus |
| Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of | foodborne illness outbreak |
| Which of the following illnesses is NOT associated with ready to eat foods? | Clostridium perfringens |
| The bacteria that is linked to flies which transfer bacteria to food is | Shigella spp. |
| Commonly associated with oysters, this illness could cause death if the customer has a liver disease | Vibrio vulnificus/vibrio parahaemolyticus |
| Symptoms include headache, high fever, rash, and abdominal pain | Salmonella typhi |
| Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water | Campylobacteriosis |
| Which of the following illnesses includes a symptom called jaundice? | Hepatitis A |
| This bacteria can cause weakness, double-vision, and difficulty swallowing | Clostridium botulism |
| Baked potatoes that have been time and temperature abused can be a source of | Clostridium botulism |
| What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? | mold |
| The term cross contact specifically relates to | cleaning equipment that has come in contact with food allergens |
| This toxin in clams, mussels and oysters exhibits the symptom of reversal of hot and cold sensation as well as tingling and numbness | Brevetoxin |
| Numbness and dizziness as well as tingling in the mouth, face, arms and legs are symptoms of | Saxitoxin |
| The toxin that includes scallops that can eventually lead to confusion, memory loss and death is | Domoic Acid |
| Of the 5 toxins, which one does not initially include the symptoms of diarrhea and vomiting but instead includes headache and sweating | Histamine |
| Predatory reef fish from the Pacific such as grouper and snapper are associated with which toxin | Ciguatoxin |
| Plant toxins have been typically been associated with all of the following EXCEPT | herbs grown on location at a restaurant |
| Copper and pewter cookware and serveware can become issues in the kitchen when they are used with what types of foods | acidic foods |
Created by:
Jalencasey
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