CulinaryChapter2Test
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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show | Food, Acidity, Temperature, Time, Oxygen, Moisture (FATTOM)
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_______________ can survive refrigerator and freezer temperatures. | show 🗑
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show | False
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show | insulted food containers
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Cleaning reduces pathogens on a surface to save levels. | show 🗑
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show | Microorganisms that cause illness
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A food-borne illness outbreak occurs when | show 🗑
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Why are elderly people at a higher risk for foodborne illness? | show 🗑
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According to the Centers for Disease Control and Prevention (CDC), there are approximately _______ million cases of foodborne illness in the United States annually. | show 🗑
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show | chemical
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show | 41 degrees F to 135 degrees F
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If FAT TOM conditions are right, bacteria will double their number as often as every _____ minutes. | show 🗑
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What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams? | show 🗑
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Glass from a broken light bulb is an example of which type of contaminant? | show 🗑
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The transfer of allergens from food containing an allergen to the food served to a customer is known as _________. | show 🗑
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show | 20
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When washing hands, the water should be | show 🗑
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show | wash your hands before putting on gloves
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show | call in sick and stay home
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At which minimum temperature should hot TCS food be held | show 🗑
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show | Immersion
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Which thermometer measures the temperature of both food and equipment surfaces without touching the surface? | show 🗑
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show | Penetration
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show | flat cooking equipment
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The "first in, first out" rule refers to | show 🗑
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If a delivery of fresh fish has dark spots or discoloration | show 🗑
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Shell eggs must be received at a maximum air temperature of | show 🗑
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show | 7
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In a refrigerator, raw ground meat should be stored | show 🗑
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show | 155 degrees F
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show | 145 degrees F
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show | 165 degrees F
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Eggs that will be hot-held for service must be heated to an internal temperature of ______ for at least 15 seconds. | show 🗑
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TCS food that is being held at 135 degrees F or higher must have its temperature checked at least | show 🗑
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Food handlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service must heat the food to an internal temperature of _______ within 2 hours and hold for 15 seconds. | show 🗑
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show | tongs
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What is the first Hazard Analysis Critical Control Point (HACCP) principle? | show 🗑
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show | major hazards at specific points within a food's flow through the operation
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show | away from food, utensils, and equipment used for food
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A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and | show 🗑
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show | Viruses
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show | clean, rinse, sanitize and air-dry
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The first step in the flow of food is | show 🗑
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show | Parasites
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A group of procedures and practices that work together to prevent foodborne illness is a(n) | show 🗑
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_____________ points are points in a process where identified hazard(s) can be prevented, eliminated, or reduced to safe levels | show 🗑
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show | hand washing
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show | immune system
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show | Ready to eat
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_________________ is the regular adjustments made to tools to keep them accurate. | show 🗑
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show | biological contamination
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show | False - milk, dairy, eggs, fish, shellfish, peanuts, tree nuts, and wheat account for most reactions.
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show | Fungi
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show | People with weakened immune systems (elderly, babies, pregnant, ill)
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Created by:
abwalte