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CULINARY ARTS MID TERM EXAM STUDY GUIDE QUESTIONS WITH CORRECT ANSWERS
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CULINARY ARTS MID TERM EXAM STUDY GUIDE QUESTIONS WITH CORRECT ANSWERS
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CULINARY ARTS MID TERM EXAMSTUDY GUIDE QUESTIONS WITH
CORRECT ANSWERS
What is a foodborne illness outbreak? - answer-when two or more people get the same
illness after eating the same food
What is tcs food? - answer-food requiring time and temperature control for safety
Why are preschool-age children at a higher risk for foodborne illnesses? - answer-they
have not built up strong immune systems
Which is a tcs food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries - answer-c. Sprouts
The five common risk factors that can be lead to a foodborne illness are failing to cook
food adequately, holding food at incorrect temperatures, using contaminated equipment,
practicing poor personal hygiene, and... - answer-purchasing food from unsafe sources
What is an important measure for preventing foodborne illness? - answer-preventing
cross-contamination
Raw chicken breasts are left out at room temp on a prep table. What is the main risk
that could cause a foodborne illness? - answer-time temperature abuse
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an
apron pocket. What is the risk that could cause a foodborne illness? - answer-poor
cleaning and sanitizing
What are the most common symptoms of a foodborne-illness?
A.) Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
B.) Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C.) Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D.) Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness - answer-c.)
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
What is the most important way to prevent a foodborne-illness caused by bacteria? -
answer-control time and temperature
, Shiga toxin-producing e. Coli is commonly linked with what type of food? - answer-raw
ground beef
What is the most important way to prevent food-borne illnesses caused by viruses? -
answer-practice good personal hygiene
A guest called an operation and told the manager about getting sick after eating that.
The guests complained of vomiting and diarrhea a few hours after eating the raw
oysters. What pathogen probably caused the illness? - answer-norovirus
Parasites are commonly linked with what type of food? - answer-seafood
A guest had a reversal of hot and cold sensations after eating seafood. What is the
most likely the cause of the illness? - answer-toxin
Which pathogens are found in high numbers in an infected person feces, a highly
infectious, and can cause severe illness? - answer-hepatitis a, norovirus, salmonella
typhi, nontyphoidal salmonella, shigella spp., and shiga toxin-producing e. Coli
Aside from temperature, which other fat tom conditions will a food-service operation be
most able to control? - answer-time
Which pathogen can be controlled by washing hands and controlling flies inside and
outside of the operation? - answer-shigella spp.
After which activity must food handlers wash their hands?
Clearing tables
Putting on gloves
Serving customers
Applying hand antiseptic - answer-clearing tables
When washing hands, what is the minimum time you should scrub with soap? - answer-
10 seconds
What should food handlers do after prepping food and before using the restroom? -
answer-take off their aprons
A food handler will be wearing single-use gloves to assemble box lunches. When must
a food handler's hands be washed? - answer-before putting on the gloves
A cook wore single-use gloves while forming raw ground beef into patties. The cook
continue to wear them while slicing hamburger buns. What mistake was made? -
answer-the cook did not wash his hands and put on new gloves before slicing the
hamburger buns.
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