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FN 133 > 1st LE > Flashcards

1st LE Flashcards

1
Q

Food service system most likely to use subprimal cuts

A

Conventional

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2
Q

When primal cut is sliced into bigger cuts

A

Subprimal Cuts

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3
Q

When primal cut is sliced into smaller cuts

A

Fabricated Cuts

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4
Q

Hazard that will most likely contaminate food if its stored near cleaning supplies

A

Chemical hazards

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5
Q

Mycotoxin in legumes is an example of

A

Chemical hazard

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6
Q

Campylobacter is an example of _____ hazard

A

Biological hazard

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7
Q

Sanitation code of PH

A

PD 856

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8
Q

Fish bone is an example of _____ hazard

A

Physical

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9
Q

food item not included in the Big 8 sources of allergens

A

cruciferous vegetables

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10
Q

T or F

HACCP was established to strengthen the food safety regulatory systems in the country.
Small scale food services typically apply for GMP certification.

A

Both statements are False.

keywords:
-regulatory -> system
-typically apply -> rarely applies

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11
Q

ISO series applicable to food service

A

ISO 2200

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12
Q

T or F

Hepatitis A virus can cause viral infection. Food infection is caused by consumption of food that contained toxins produced by the source.

A

1st statement is True. 2nd statement is False.

keywords:
-toxins -> pathogens, virus

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13
Q

HACCP principle practiced when food handlers rewash melons that have surface dit

A

corrective action

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14
Q

Most ideal set up of manual dishwashing

A

3 compartment sink

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15
Q

type of cockroach described as both omnivorous and scavenger

A

German cockroach

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15
Q

Foodborne disease is considered an outbreak if

A

2 ppl became sick from eating the same food from same restau

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16
Q

Not acceptable in food handling

A

wearing fake nails

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16
Q

which is not considered as TCS food

a. Crackers
b. Bakes Potato
c. Untreated garlic and oil mixtures
d. RTE foods

A

a. Crackers (dry)

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17
Q

What to do if an employee with Hepa A reports to work

A

Exclude from premises

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18
Q

Which minimizes food borne illnesses

a. Preparing raw and cooked food items on a single table at diff times
b. Purchasing food from approved sources
C. Storing food within 4 hours after receiving
D. AOTA

A

d. AOTA

19
Q

Method should never be used to thaw food

A

place on a prep counter

20
Q

chicken must reach ____ internal temp for ___ secs to ensure safety

A

165 F (74 C) for 15 sec

20
Q

Cleaning agent used for general cleaning

A

Detergents

21
Q

foods should be stored ____ inches off the floor

A

6 in

21
Q

trash can best used for collection of large amount of trash in food services

A

commercial trash can

22
Q

T or F

To comply to sanitary construction, food contact surfaces must be impervious, non-reactive, and porous. The equipment material commonly used is stainless steel.

A

1st statement is False. 2nd statement is True.

keywords
-porous -> should not be porous

22
Q

ground beef patties must reach ____ internal temp for ___ secs to ensure safety

A

155 F (68 C) for 15 sec

23
Q
A
24
Q

type of food service most likely to serve multi course meals that include soups and appetizers

A

fine dining restau

25
Q

In top-to-bottom order, how should a fresh beef roast, fresh tuna, lettuce, and a pan of ground chicken to be stored in a chiller

A

Lettuce, fresh tuna, fresh beef roast, ground chicken

Notes:
-fresh tuna + fresh beef roast -> internal temp basis

26
Q

Market form of egg safest to use for raw or undercooked dishes for elderly

A

pasteurized

26
Q

Food handler is preparing a seafood dish on May 6, using shrimp and scallops. The shrimp has a use-by-date of May 8 and the scallops have a use-by-date of May 10. What s use-by-date of the seafood dish?

A

May 8

27
Q

ingredients not suitable for halal cooking

A

lard

28
Q

bread best for open faces roast beef sandwich

A

Rye sandwich

29
Q

T or F

Mirepoix is a combination of chopped celery, parsley, and onion. Bouquet garni is a bag of spices and herbs.

A

Both statements are False

-mirepoix has carrots
-bouquet garni -> bundle of herbs

29
Q

T or F

Major flavor source of stocks is meat. The major ingredient in broths in the bones.

A

Both statement is False

-stock -> uses bones
-broth -> uses meat

30
Q

Mother sauce avoided when planning meals for pregnant women

A

Hollandaise

30
Q

Pasta appropriate for making pasta salad

A

fusili

31
Q

Mother sauce used in Egg’s Benedict

A

Hollandaise

31
Q

Not sandwich components

A

Sides and garnishes

32
Q

cook who specialized in prep of cold foods. Also pertain to cold part of kitchen where foods are stored.

A

Garde Manger

32
Q

Which compromises food safety

a. Holding Egg’s Benedict for more than an hour before service
b. Cooling stock using venting method
c. Preparing an assembly set up for sandwich making
d. AOTA

A

a. Holding Egg’s Benedict for more than an hour before service

32
Q

not a liquid base of a mother sauce

A

beurre manie (butter and starch)

33
Q

Appetizer characterizes a miniature open faces sandwich

A

Canape

34
Q

Most susceptible to contamination when kept at room temp

a. parmesan
b. asiago
c. ricotta
d. pecorino romano

A

c. ricotta

34
Q

Example of main course salad

A

Cobb salad

35
Q

Not an ASIAN salad ingredient

A

Olives

35
Q

type of bread used in clubhouse sandwich

A

Pullman

35
Q

food items considered to be less susceptible to contamination

a. sashimi
b. caviar
c. crudite
d. rumaki

A

d. rumaki (cooked)

FN 133 (2 decks)

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