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Culinary
| Question | Answer |
|---|---|
| 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
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