26572037
Beschreibung
Quiz von chloe Aber, aktualisiert more than 1 year ago
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Erstellt von chloe Aber
vor fast 4 Jahre
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Frage 1
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Food borne Illness:
[blank_start]77%[blank_end] outbreaks occur due to improper handling and cooking at food-service establishments
[blank_start]20%[blank_end] due to improper handling and cooking at home
[blank_start]3%[blank_end] food manufacturing defects
Antworten
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77%
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20%
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3%
Frage 2
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Food prep + storage: Select all correct instructions
Antworten
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Wash hands, surfaces, cutting boards and towels often with hot soapy water
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Defrost food in the refrigerator or microwave
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Defrost or marinate at room temp
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Separate raw meat from ready-to-eat and perishable foods
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Use separate plates and utensils for raw and cooked products
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Cross contaminate
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Use an instant read thermometer to accurately measure doneness of meat
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Test thinnest part of roast
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Test horizontal on patty
Frage 3
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Food borne pathogens are: Salmonella, clostridium botulinum, campylobacter jejuni, listeria monocytogenes, eschericia coli
Antworten
- True
- False
Frage 4
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Food hazards
[blank_start]microbial[blank_end] contamination
naturally occurring [blank_start]toxins[blank_end]
environmental [blank_start]contaminants[blank_end]
[blank_start]pesticide[blank_end] residue
food [blank_start]additives[blank_end]
Antworten
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microbial
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toxins
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contaminants
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pesticide
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additives
Frage 5
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Proper cooking temperature:
Steaks and roasts [blank_start]145[blank_end]- medium rare or medium
Ground beef [blank_start]160[blank_end]- well done or no pink
Ground poultry [blank_start]170[blank_end]
Poultry cook [blank_start]until juices are clear[blank_end]
Reheating foods [blank_start]165[blank_end]
Antworten
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145
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160
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170
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until juices are clear
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165
Frage 6
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Proper storage temperature
Refrigerate food within [blank_start]2 hours[blank_end]
Refrigerator [blank_start]38-40[blank_end] degrees
Freezer [blank_start]0[blank_end] degrees
Don't overstock refrigerator
Antworten
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2 hours
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38-40
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0
Frage 7
Frage
HACCP stands for:
Antworten
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Helpful Acid Conduct Cooking Practice
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Hazard Analysis Critical Control Point
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Hazard Analysis Continuous Control Priority
Frage 8
Frage
Food Processing
R[blank_start]inse[blank_end]
A[blank_start]cid Solutions[blank_end]
T[blank_start]emp Regulations[blank_end]
I[blank_start]rradiation[blank_end]
Antworten
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inse
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cid Solutions
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emp Regulations
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rradiation
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