Exam 1

Question 1

1 TBSP (T) = how many tsp?

Answer 1

3 TSP

Question 2

1 TSP HOW MANY FL OZ?

Answer 2

0.5 fl oz

Question 3

1 fl oz = how many mL

Answer 3

29.59 mL

Question 4

how many TBSP IN A CUP

Answer 4

16 tbsp

Question 5

how many qt in a gallon

Answer 5

4 qts

Question 6

how many fl oz in a liter

Answer 6

33.8 fl oz

Question 7

how many cups is 1 pt

Answer 7

2 cups

Question 8

how many fl oz in a cup

Answer 8

8 fl oz

Question 9

1 oz is how many grams

Answer 9

28.355g

Question 10

1 lb is how many oz

Answer 10

16 oz

Question 11

how many lb is 1 kg

Answer 11

2.205 lb

Question 12

1 lb is how many grams

Answer 12

453.6 g

Question 13

What sense deals with hot and cold first?

Answer 13

smell

Question 14

what is flavor

Answer 14

taste + smell

Question 15

objective tests use _?

Answer 15

lab instruments to measure characteristics

Question 16

subjective tests use_?

Answer 16

human subjects to measure characteristics

Question 17

analytical tests are used to detect _

Answer 17

differences

Question 18

affective tests are used to detect _

Answer 18

individual preferences

Question 19

top three pathogens responsible for fbi

Answer 19

campy, noro, and salmonella

Question 20

what is the number one cause of fbi

Answer 20

bacteria

Question 21

what is food infection?

Answer 21

when bacteria colonize in the GI tract and then cause illnesses

Question 22

what is food intoxication?

Answer 22

when toxins are produced by bacteria in food which then cause illness

Question 23

what is a toxin-mediated infection?

Answer 23

toxins produced by bacteria in the gi tract which then cause illness

Question 24

what does salmonella cause?

Answer 24

food infection

Question 25

listeria characteristics

Answer 25

found in pretty much anything meningeo disease symptoms from soil or infected animals, manure

Question 26

staph characteristics

Answer 26

from meat products, cream products people with colds or infected cuts, food slicers

Question 27

botulinum characteristcs

Answer 27

from anything, but from honey for babies can come from many places or spores from honey

Question 28

what kind of infection is e.coli

Answer 28

toxin-mediated infection

Question 29

e.coli commonly from

Answer 29

raw beef

Question 30

campy characteristics

Answer 30

**contamination source:** infected food source, animals **typical foods:** found in chicken and raw milk

Question 31

food infection common examples

Answer 31

salmonella and listeria

Question 32

food intoxication examples

Answer 32

botulinum and staph

Question 33

toxin-mediated infection examples

Answer 33

e coli and campy

Question 34

what do molds produce

Answer 34

mycotoxins

Question 35

why are mycotoxins bad

Answer 35

they are carcinogenic

Question 36

how are viruses usually transmitted

Answer 36

oral-fecal route

Question 37

norovirus characteristics

Answer 37

from raw or undercooked shellfish human fecal contamination via water or directly

Question 38

what are the big 8 food allergens?

Answer 38

tree nuts, peanuts, soy, wheat, milk, eggs, fish, and shellfish

Question 39

what is the temp danger zone?

Answer 39

60-140. where bacteria has a rapid growth of toxin production

Question 40

min temp for poultry, sauces, microwave foods

Answer 40

165

Question 41

min temp for ground meats, pork, eggs,

Answer 41

160

Question 42

min temp for beef, lamb,fish

Answer 42

145

Question 43

min temp for fresh produces and ready to eat foods

Answer 43

135

Question 44

what temp is scalding?

Answer 44

150

Question 45

boiling temp

Answer 45

212

Question 45

simmering and poaching temp

Answer 45

180

Question 46

simmering methods

Answer 46

stewing and braising

Question 47

boiling methods

Answer 47

parboiling and blanching

Question 48

steaming methods

Answer 48

papillote and pressure cooker

Question 49

what is papillote?

Answer 49

wrapped in foil or parchment paper

Question 50

dry heat uses what temps

Answer 50

above 212

Question 51

bottom two racks in an oven are for

Answer 51

large cuts of meat or two rack baking

Question 52

rack 4 is for

Answer 52

most broiling

Question 53

rack 5 is for

Answer 53

toasting bread

Question 54

conduction oven is

Answer 54

direct transfer through physical contact

Question 55

convection oven

Answer 55

heat transfer by moving air or liquid

Question 56

radiation oven

Answer 56

energy transfer in the form of waves or particles

Question 57

induction oven

Answer 57

transfer of energy to neighboring material without contact

Question 58

what is the folding technique?

Answer 58

gently incorporate an ingredient into another