block a quiz #2

Question 1

how is yeast described as an organism?
a.) it is difficult to detect before the food has started to decompose and smell
b.) it is fairly easy to detect because of its blueish-green colour and hair like texture
c.) it causes fermentation to take place in fruits and vegetables
d.) it causes white or grey dry spots to appear on the surface of meat or other food products

Answer 1

c.) it causes fermentation to take place in fruits and vegetables

Question 2

how is bacteria described as an organism?
a.) it is difficult to detect before the food has started to decompose and smell
b.) it is fairly easy to detect because of its blueish-green colour and hair like texture
c.) it causes fermentation to take place in fruits and vegetables
d.) it causes white or grey spots to appear on the surface of meat or othert food products

Answer 2

a.) t is difficult to detect before the food has started to decompose and smell

Question 3

most pathogenic bacteria multiply fastest at which temperature?
a.) 37º C
b.) 60º C
c.) 100º C
d.) 4º C

Answer 3

a.) 37º C

Question 4

the danger zone is between which of the following tempuratures?
a.) 15º and 80º C
b.) 4º and 60º C
c.) 7º and 67º C
d.) 27º and 100º C

Answer 4

b.) 4º and 60º C

Question 5

at which temperature must all frozen foods be stored?
a.) 0º C or colder
b.) 74º C or colder
c.) 4º C or colder
d.) -18º C or colder

Answer 5

d.) -18º C or colder

Question 6

what must be done with cooked food that will not be served immediately?
a.) cooled quickly and stored in the refrigerator
b.) left on the counter overnight to cool
c.) thrown away
d.) stirred frequently for six hours then stored in the refrigerator

Answer 6

a.) cooled quickly and stored in the refrigerator

Question 7

after scraping and pre rinsing, what is the correct order for dishwashing?
a.) sanitize, wash, and then rinse and air dry
b.) wash, sanitize, and then rinse and air dry
c.) wash, rinse, and then sanitize and air dry
d.) rinse, sanitize, and then wash and air dry

Answer 7

c.) wash, rinse, sanitize and then air dry

Question 8

in manual dishwashing, what should the water temperature be?
a.) 60º C
b.) 43º C
c.) 100º C
d.) 74º C

Answer 8

b.) 43º C

Question 9

at which tempurature will most bacteria be destroyed at?
a.) -18º C
b.) 4º C
c.) 71º C
d.) 21º C

Answer 9

c.) 71º C

Question 10

how might dry foods become potentially hazardous foods?
a.) are kept for longer than 6 months
b.) have moisture added to them
c.) are mixed with other dry foods
d.) are not vacuum packed

Answer 10

b.) have moisture added to them