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Culinary Unit Test 1
Semester #1
| Question | Answer |
|---|---|
| The category of pathogen that probably spoils food more than it causes illness is | bacteria |
| The virus that is extremely contagious causing diarrhea and vomiting is | Staphylococcus aureus |
| Canned foods and untreated garlic and oil mixtures are foods commonly linked to | Vibrio vulnificus/vibrio parahaemolyticus |
| What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? | viruses |
| Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers | Anisakiasis |
| Bacteria, viruses, parasites and toxins are considered which type of hazard | chemical |
| Which parasite is associated with raw or undercooked fish such as herring and cod? | Cryptosporidiosis |
| The pH level is is best for bacteria to grow is | 4.0 to 7.0 |
| Time-temperature control for safety is another way to express the term | chicken and beef |
| The bacteria associated with ready to eat food and beverages that requires that employees be excluded if diagnosed is | Campylobacteriosis |
| Which of the following DOES NOT require that a food handler be excluded from the workplace? | Novovirus |
| Which foodborne illness DOES NOT require that food handlers be excluded if diagnosed? | Typhoid Fever |
| The virus that causes general weakness and a mild fever is | Novovirus |
| The bacteria that is linked to flies which transfer bacteria to food is | Staphylococcus aureus |
| The bacteria that can be transmitted when food handlers put their hands on their nose or hair and then touch food is | Novovirus |
| Danger of kidney failure that might lead to death is an issue with | Clostridium perfringens |
| Which of the following illnesses is NOT associated with ready to eat foods? | Shigella spp. |
| The category of pathogen that is most easily prevented by using correct personal hygiene is | bacteria |
| Symptoms include headache, high fever, rash, and abdominal pain | Campylobacteriosis |
| A sign of spoilage includes white or pink discoloration or slime: | mold |
| When microorganisms are transfered from one food or surface to another is called | poor personal hygiene |
| Baked potatoes that have been time and temperature abused can be a source of | Campylobacteriosis |
| Which of the following illnesses includes a symptom called jaundice? | Novovirus |
Created by:
Kiara1696
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