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Culinary Quiz/Test

Q's & A's

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