all - Chapter 1 Providing Safe Food 1. A. B. C. D. 2. A. B....

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Chapter 1 Providing Safe Food 1. Which type of food would be the most likely to cause a foodborne illness? A. Frozen corn B. Baked potatoes C. Sliced cucumbers D. Instant soup mixes 2. The “flow of food” refers to the A. amount of time food is left in storage. B. proper food-storage methods. C. path that food travels through an establishment. D. amount of time it takes to prepare a dish. 3. Three friends who ate a sausage pizza together fell ill with yersiniosis. It was later determined that the sausage had been time-temperature abused. This is an example of A. cross-contamination. B. a foodborne-illness outbreak. C. food irradiation. D. stationary phase. 4. Which of the following is not considered a potentially hazardous food? A. A soy burger B. Swiss cheese C. Cooked beans D. Dried parsley 5. Which of the following is not considered a potentially hazardous food? A. Sliced watermelon B. Alfalfa sprouts C. Baked pears D. Chopped celery 6. All of the following are considered potentially hazardous food, except A. ground beef. B. raw oysters. C. cranberry juice. D. garlic-and-oil dressing. ©2004 National Restaurant Association Educational Foundation. All rights reserved. 1
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Chapter 1 Providing Safe Food 7. What is cross-contamination? A. The transfer of microorganisms from one food or surface to another B. The presence of harmful microorganisms in food C. When someone becomes ill after having eaten food containing toxins D. When more than two people become sick from eating the same food 8. If plant food is heat-treated, A. its shelf life can be extended. B. it is considered potentially hazardous food. C. it tastes better. D. it must not be mixed with other food. ©2004 National Restaurant Association Educational Foundation. All rights reserved. 2
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Chapter 1 Providing Safe Food Answers Chapter 1 1. B 2. C 3. B 4. D 5. D 6. C 7. A 8. B ©2004 National Restaurant Association Educational Foundation. All rights reserved. 3
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Chapter 2 The Microworld 1. Trichinosis is a foodborne illness that is caused by A. undercooked pork. B. moldy cheese. C. past-dated milk. D. unsanitized work surfaces. 2. Molds prefer to grow A. only on high-protein food. B. in acidic food with low water activity. C. only on highly acidic food. D. on almost any food at any temperature. 3. Bacteria grow especially well in food that is A. warm, moist, contains protein, and has a pH that is neutral to slightly acidic. B. cool, dry, low in protein, and high in acid. C. very hot, wet, calcium rich, and neutral. D. cool, dry, and metallic. 4. Which of the following statements is true of viruses? A. They live only at room temperatures B. They exist only in potentially hazardous food C. They can reproduce in food D. They usually contaminate food through a foodhandler’s poor personal hygiene 5. Which one of the following conditions is necessary for viruses to survive and reproduce? A. They need a living cell to reproduce.
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This note was uploaded on 03/13/2008 for the course HRM 52 taught by Professor Weatherilt,s during the Summer '07 term at Mt. SAC.

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all - Chapter 1 Providing Safe Food 1. A. B. C. D. 2. A. B....

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