Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Kitchen Course > Kitchen Course > Flashcards

Kitchen Course Flashcards

Exam

1
Q

The purpose of a food safety management system is to

A

prevent foodborne illness and hazards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

A

active managerial control

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature.
This is an example of which step in active managerial control?

A

corrective action

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

A manager walks around the kitchen every hour to verify policies, procedures, and corrective actions are followed.
This is an example of which step in active managerial control?

A

management oversight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

A

throw the food away

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

One way for managers to show that they know how to keep food safe is to

A

become certified in food safety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Sewage backs up in a food storage area and there is a significant risk of contamination to the food stored there.
What should be done?

A

stop service and notify the regulatory authority

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the best way to protect food from deliberate tampering?

A

make it as difficult as possible for someone to tamper with it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity,
monitor the security of products, keep food defense information accessible, and know

A

who is in the facility

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Where should food handlers wash their hands?

A

designated sink for handwashing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What must food handlers do after touching their body or clothing?

A

wash their hands

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

A

12 seconds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

After which activity must food handlers wash their hands?

A

handling soiled items

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

The main reason food handlers should not scratch their scalp is to avoid

A

spreading pathogens to food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What must a food handler with facial hair do to prevent food contamination?

A

wear a beard restraint

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What should a food handler do when working with an infected cut on the finger?

A

cover the wound with an impermeable bandage or finger cot and glove

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the only jewelry that may be worn on the hands or arms while handling food?

A

a plain band ring

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be
considered an outbreak?

A

at least two

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

When should a food handler with a sore throat and fever be excluded from the operation?

A

customers served are primarily high risk population

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is a basic characteristic of a virus?

A

requires a living host to grow

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

After handling raw meat and before handling produce, what should food handlers do with their gloves?

A

wash hands and change them

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Where should personal items, like a coat, be stored in the operation?

A

in a designated area

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What should food handlers do after prepping food and before using the restroom?

A

take off their apron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

A

remove the lid of the container and place a thermometer stem into the sour cream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Ice crystals on a frozen food item indicate

A

time and temperature abuse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is the most important factor in choosing an approved food supplier?

A

it has been inspected and complies with local, state, and federal laws

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Supplies should be stored away from the walls and at least off of the floor.

A

6 inches off the ground

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Soup that is being hot-held on a buffet should be labeled with the

A

name of the food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

How should chemicals be stored?

A

separate from food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

A

Date mark it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What must a manager do with a recalled food item in the operation?

A

Store recalled food separate from other food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall
notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

A

Label the item to prevent it from accidently being placed back in inventory

32
Q

A food item that is received with an expired use-by date should be

A

rejected

33
Q

With approved procedures in place, cold food can be held intentionally without temperature control for hours as
long as it does not exceed 70°F (21°C)

A

6 hours

34
Q

When delivering food for off-site service, raw poultry must be stored

A

separately from ready to eat foods

35
Q

What is the minimum internal cooking temperature for seafood?

A

145 DEGREE F

36
Q

Food must be cooled from 135°F to 70°F (57°C to 21°C) within hours __and then from 70°F to 41°F (21°C to 5°C)
or lower in the next __ hours.

A

2,4

37
Q

Hot TCS food being hot-held for service must be at what temperature?

A

135 degrees F

38
Q

Which method is a safe way to thaw food?

A

as part of the cooking process

39
Q

Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

A

125 degree F to 70 degree F

40
Q

What food item would the FDA advise against offering on a children’s menu?

A

raw cheeseburgers

41
Q

What should a manager do with a food handler who has diarrhea?

A

exclude from the operation

42
Q

Which can lead to chemical contamination?

A

Tomato juice served in a pewter pitcher

43
Q

Which is a biological contaminant?

A

Norovirus in shellfish

44
Q

The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and

A

moisture

45
Q

Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

A

cross contamination

46
Q

Which is an example of physical contamination?

A

bones in fish

47
Q

Which symptom could mean a customer is having an allergic reaction to food?

A

swollen tongue

48
Q

To prevent food allergens from being transferred to food,

A

clean and sanitize utensils before preparing an allergen special order.

49
Q

Which is a Big Nine food allergen?

A

sesame

50
Q

What is the minimum temperature that must be maintained when holding hot chicken soup for service?

A

135 degrees F

51
Q

With approved procedures in place, cold food being held without temperature control for up to six hours cannot exceed
which temperature while it is being served?

A

70 degree F

52
Q

A food handler has been holding chicken salad for sandwiches in a cold well for five hours.
When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?

A

discard the chicken salad

53
Q

Meat cooked in a microwave oven must reach an internal temperature of

A

165 degrees F

54
Q

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items
on the buffet?

A

8

55
Q

Which food item may be handled with bare hands?

A

chopped carrots for stew

56
Q

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing
hamburger buns. What mistake was made?

A

The cook did not wash hands and put on new gloves before slicing the hamburger buns

57
Q

When must a consumer advisory be provided for menu items containing TCS food?

A

when food is raw or uncooked

58
Q

TCS food that will be reheated for hot holding must reach a temperature of at least

A

165°F (74°C) for 15 seconds within two hours

59
Q

What is the correct way to store mops in between uses?

A

hanging on a hook

60
Q

A busser poured some cleaner from its original container into a smaller working container.
What else does the busser need to do?

A

label the working container with chemical name

61
Q

Which does not require sanitizing?

A

walls

62
Q

Which surfaces must be both cleaned and sanitized?

A

cutting boards

63
Q

The first step in cleaning and sanitizing items in a three-compartment sink is

A

rinsing, scraping, or soaking items.

64
Q

In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?

A

180 degrees F

65
Q

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

A

rinsing

66
Q

A food-contact surface must be cleaned and sanitized

A

before working with a different type of food

67
Q

Where should garbage cans be cleaned?

A

away from prep areas

68
Q

When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely.
Then he carried it to the Dumpster and disposed of it. What was done incorrectly?

A

the bag was placed on the prep table

69
Q

Grease and condensation buildup on surfaces can be avoided with correct

A

ventilation

70
Q

To prevent backflow, a sink must be equipped with a(n)

A

air gap

71
Q

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

A

smooth and durable

72
Q

What information must a master cleaning schedule contain?

A

what should be cleaned, by whom, when, and how.

73
Q

A handwashing station should have running water supplied at a temperature of at least

A

85 degrees F

74
Q

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it.
What has the food handler done wrong?

A

cross contamination

75
Q

Which piece of equipment does not meet the appropriate standards for contact with food?

A

Water glass with a CSA Star mark

76
Q

Which individual should apply pesticides in a foodservice operation?

A

a pest control operator

77
Q

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

A

The shipment should be refused and prevented from entering the operation

78
Q

How high must legs be on table-mounted equipment?

A

4 inches

Kitchen Course (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions