Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Culinary

QuestionAnswer
Ready-to-eat foods require the employees to wear gloves
After handwashing, when drying your hands, which of the following should NOT be done use a clean cloth hand towel
Jane, a garde manger chef who works in a large regional hospital, has been diagnosed she must be excluded from the restaurant
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
A burning sensation in the throat and reddening of the face and neck are symptoms of Histamine (Scromboid)
Pesticides, sanitizers and metal polishes are all examples of chemical contaminants
The toxin that includes scallops that can eventually lead to confusion, memory loss and death is Domoic Acid (Amnesic)
Plant toxins have been typically been associated with all of the following EXCEPT herbs grown on location at a restaurant
Symptoms of physical contamination can include all of the following EXCEPT diarrhea
Predatory reef fish from the Pacific such as grouper and snapper are associated with which toxin Ciguatoxin (Ciguatera)
A food allergy CAN start to exhibit symptoms immediately after eating the food
Which of the following symptoms would NOT be exhibited by a person who is allergic to shellfish that eats a sauce with shrimp sneezing and coughing
Common food allergens can include all of the following EXCEPT pork
Copper, zinc, and pewter as well as hand painted pottery can all be sources of chemical contaminants
Copper and pewter cookware and serveware can become issues in the kitchen when they are used with what types of foods acidic foods
The term cross contact specifically relates to cleaning equipment that has come in contact with food allergens
Numbness and dizziness as well as tingling in the mouth, face, arms and legs are symptoms of Saxitoxin (Paralytic)
Tuna, bonito, mackerel, and mahimahi are commonly associated with which toxin Histamine (Scromboid)
This toxin in clams, mussels and oysters exhibits the symptom of reversal of hot and cold sensation as well as tingling and numbness Brevetoxin (Neurotoxic)
One of the reasons that fingernails and fingernail polish are not allowed in the kitchen is that they can become physical contaminants
What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work: • Salmonella • E. Coli • Shigella
Who am I? listeria
What is the temperature range for the temperature danger zone? 41 to 135
In the aconym FATTOM, the first T stands for temperature
Who am I? clostridium perfringens
In the aconym FATTOM, the M stands for moisture
Who am I? bacillus cereus
What is the water activity level for most potentially hazardous foods? .85
What is another name for potentially hazardous foods? TCS
In the aconym FATTOM, the second T stands for time
What is the pH range that is optimal for the growth of bacteria? • 7.5 • 4.6
Who am I? shigella spp.
Who am I? Vibrio Vulnificus
Who am I? Clostridium botulinum
Created by: ivan1412