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CulinaryChapter2Test

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
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Question
Answer
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