1st LE

Question 1

Food service system most likely to use subprimal cuts

Answer 1

Conventional

Question 2

When primal cut is sliced into bigger cuts

Answer 2

Subprimal Cuts

Question 3

When primal cut is sliced into smaller cuts

Answer 3

Fabricated Cuts

Question 4

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

Answer 4

Chemical hazards

Question 5

Mycotoxin in legumes is an example of

Answer 5

Chemical hazard

Question 6

Campylobacter is an example of _____ hazard

Answer 6

Biological hazard

Question 7

Sanitation code of PH

Answer 7

PD 856

Question 8

Fish bone is an example of _____ hazard

Answer 8

Physical

Question 9

food item not included in the Big 8 sources of allergens

Answer 9

cruciferous vegetables

Question 10

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.

Answer 10

Both statements are False.

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

Question 11

ISO series applicable to food service

Answer 11

ISO 2200

Question 12

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.

Answer 12

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

keywords:
-toxins -> pathogens, virus

Question 13

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

Answer 13

corrective action

Question 14

Most ideal set up of manual dishwashing

Answer 14

3 compartment sink

Question 15

type of cockroach described as both omnivorous and scavenger

Answer 15

German cockroach

Question 15

Foodborne disease is considered an outbreak if

Answer 15

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

Question 16

Not acceptable in food handling

Answer 16

wearing fake nails

Question 16

which is not considered as TCS food

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

Answer 16

a. Crackers (dry)

Question 17

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

Answer 17

Exclude from premises

Question 18

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

Answer 18

d. AOTA

Question 19

Method should never be used to thaw food

Answer 19

place on a prep counter

Question 20

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

Answer 20

165 F (74 C) for 15 sec

Question 20

Cleaning agent used for general cleaning

Answer 20

Detergents

Question 21

foods should be stored ____ inches off the floor

Answer 21

6 in

Question 21

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

Answer 21

commercial trash can

Question 22

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.

Answer 22

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

keywords
-porous -> should not be porous

Question 22

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

Answer 22

155 F (68 C) for 15 sec

Question 24

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

Answer 24

fine dining restau

Question 25

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

Answer 25

Lettuce, fresh tuna, fresh beef roast, ground chicken

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

Question 26

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

Answer 26

pasteurized

Question 26

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?

Answer 26

May 8

Question 27

ingredients not suitable for halal cooking

Answer 27

lard

Question 28

bread best for open faces roast beef sandwich

Answer 28

Rye sandwich

Question 29

T or F

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

Answer 29

Both statements are False

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

Question 29

T or F

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

Answer 29

Both statement is False

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

Question 30

Mother sauce avoided when planning meals for pregnant women

Answer 30

Hollandaise

Question 30

Pasta appropriate for making pasta salad

Answer 30

fusili

Question 31

Mother sauce used in Egg’s Benedict

Answer 31

Hollandaise

Question 31

Not sandwich components

Answer 31

Sides and garnishes

Question 32

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

Answer 32

Garde Manger

Question 32

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

Answer 32

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

Question 32

not a liquid base of a mother sauce

Answer 32

beurre manie (butter and starch)

Question 33

Appetizer characterizes a miniature open faces sandwich

Answer 33

Canape

Question 34

Most susceptible to contamination when kept at room temp

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

Answer 34

c. ricotta

Question 34

Example of main course salad

Answer 34

Cobb salad

Question 35

Not an ASIAN salad ingredient

Answer 35

Olives

Question 35

type of bread used in clubhouse sandwich

Answer 35

Pullman

Question 35

food items considered to be less susceptible to contamination

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

Answer 35

d. rumaki (cooked)