culinary 2

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150 Terms

1
what should you do when taking a food order from customers who have concerns about food allergies
Describe each menu item to the customer who ask, including any "secret" ingredients
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2
What temperature should the water be for manual dishwashing?
Must be at least 110 F
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3
A food handler just finished storing a dry food delivery, which step was done correctly?
Stored food away from the wall
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4
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
Throw it out
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5
Single use gloves are not required when
Washing product
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6
What should a food handler do to make gloves easier to put on?
Select the right size gloves
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7
What should food handlers do after leaving and returning to the prep area?
Wash hands
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8
What rule for serving bread should food handlers practice?
Do not re-serve uneaten bread
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9
What does the L stand for in the FDA'S ALERT tool?
Look
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10
What is the minimum internal cooking temp for chicken breasts?
165°F (74 °C) for 15 seconds
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11
What factors influence the effectiveness of a chemical sanitizer?
Concentration,temperature,contact time, pH and water hardness.
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12
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours?
24 Hours
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13
What is the minimum internal cooking temperature for a veal chop?
135°F(57 °C)
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14
Why should food temperature be taken in 2 different locations?
Temperature may vary in the food
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15
What causes Preschool age children to be at risk for foodborne illness?
Their immune systems are not strong
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16
How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?
Use a test kit to check the sanitizers concentration when mixing it
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17
When can a glass thermometers be used?
When enclosed in a shatter proof casing
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18
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the tuna salad be served or thrown out?
3 p,
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19
What practice should be used to prevent seafood toxins from causing foodborne illness?
Purchasing food from approved , reputable suppliers
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20
What should a server do after clearing a table?
Wash hands
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21
What must food handlers do when handling ready to eat food?
Wear single use gloves
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22
What is the first step in developing a HACCP plan?
Conduct a hazard analysis
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23
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to cool the chili to 41?
5 Hours
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24
Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve?
Soft boiled eggs
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25
What practice is useful for preventing Norovirus from causing foodborne illness?
Correct handwashing
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26
What condition promotes the growth of bacteria?
FoOd helb between 70 degrees F and 125 degrees F
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27
What is the purpose of hand antiseptic?
Lower the number of pathogens on the skin
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28
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
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29
When can a food handler diagnosed with jaundice return to work?
When approved by the regulatory authority
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30
Parasites are commonly associated with what food?
Wild game
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31
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a high-risk population
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32
Which organization includes inspecting food as one of its primary responsibilities?
U.S. Department of Agriculture
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33
What must an operation do before packaging fresh juice on-site for later sale?
Obtain a variance
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34
Which item is a potential physical contaminant?
Jewelry
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35
What strategy can prevent cross-contamination?
Buy food that does not require prepping
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36
What is the main reason for food handlers to avoid scratching their scalps?
Spreading pathogens to the food
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37
A food handler has a wound on their finger. Can the wound cause a foodborne illness?
Yes, because a wound that contains pathogens can contaminate food.
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38
What is a carrier?
Someone who carries pathogens without getting sick
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39
What is jaundice?
A yellowing of the skin and eyes
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40
When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
10 seconds
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41
What should the temperature of the water be when washing hands?
Warm
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42
A food handler wet his hands with warm water, applied soap, and scrubbed them for 15 seconds. Then he rinsed them in warm water and dried them on a cloth side towel. What did he do wrong?
Dried hands on a side towel
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43
Approximately how long should the whole handwashing process take?
20 seconds
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44
After handling dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable?
No, hands should only be washed in a designated handwashing sink.
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45
When should food handlers wash their hands?
Before starting a new task
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46
After which activity must food handlers wash their hands?
Clearing tables
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47
What must food handlers do after touching their body or clothing?
Wash their hands.
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48
What is the purpose of a hand antiseptic?
To reduce pathogens to safe levels
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49
Hand antiseptics should be used
after handwashing.
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50
After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. What did she do wrong?
She did not let the sanitizer dry.
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51
How should food handlers keep their fingernails?
Short and unpolished
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52
Why should food handlers not wear false fingernails?
They are hard to keep clean.
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53
What should a food handler do when working with an infected cut on their finger?
Cover the cut with an impermeable cover and wear a single-use glove.
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54
If a food handler has a wound on their arm, they cannot prepare food until they
cover the wound with an impermeable cover.
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55
Which food item may be handled with bare hands?
Chopped carrots for stew
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56
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state, and federal laws.
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57
An approved supplier
can show you their inspection report.
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58
Which agency subjects suppliers to food safety inspections?
U.S. Department of Agriculture (USDA)
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59
A chef purchases fresh fish from a local fisherman. Is this an approved supplier?
No, the fisherman is not inspected.
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60
What are Good Manufacturing Practices (GMP) as defined by the FDA?
Requirements for producing safe food
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61
When receiving a delivery of food for an operation, it is important to
inspect all food immediately before storing it.
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62
What is the first thing that should be done when a food delivery arrives?
Inspect the vehicle for signs of contamination.
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63
Should employees be cross-trained so more people have the skills to receive deliveries?
No, specific staff should be responsible for receiving.
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64
What should be done if pests are spotted in a delivery vehicle?
Reject the entire delivery.
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65
What should an employee do if two food deliveries arrive at the same time?
Inspect and store one delivery before accepting another.
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66
What must be done after receiving a key drop delivery?
The delivery must be inspected.
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67
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?
Label the item to prevent it from accidentally being placed back in inventory.
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68
What must a manager do with a recalled food item in the operation?
Store the recalled item separately from other food.
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69
Where should a manager check to find recall notices?
Food and Drug Administration (FDA)
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70
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Remove the lid of a container and put the thermometer stem into the sour cream.
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71
How should the temperature of a shipment of bulk vacuum packages of raw ground beef be taken when it arrives at an operation?
Place the thermometer stem between two packages for a reading.
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72
Where should the thermometer stem be placed when checking the temperature of a chicken breast?
In the thickest part
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73
At what internal temperature should cold TCS food be received?
41°F (5°C) or lower
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74
What must be done with live oysters received at an air temperature of 45°F (7°C)?
They must be cooled to 41°F (5°C) or lower.
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75
At what maximum temperature can milk be received?
45°F (7°C)
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76
At what maximum temperature can shell eggs be received?
45°F (7°C)
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77
At what minimum temperature must hot TCS food be received?
135°F (57°C)
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78
What is the meaning of large ice crystals on frozen food?
The product has thawed and been refrozen.
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79
What are the packaging criteria for accepting nonfood items?
Clean, intact, and protected from contamination
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80
A food item that is received with an expired use-by date should be
rejected
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81
A can has a deep dent, but no product is leaking from it. What should be done with the can?
It should be rejected.
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82
A product's "best by" date states when it should be
eaten for peak quality.
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83
How long must shell stock tags be kept on file?
90 days after the last shellfish was sold or served from the container
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84
Documentation received with fish that will be eaten raw must state
that the fish were correctly frozen.
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85
Fish that will be farm-raised must meet the standards of what agency?
FDA
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86
Ready-to-eat TCS food must be date marked if it will be stored for longer than
24 hours.
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87
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
7 days
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88
What items are stored correctly in a cooler?
Raw shrimp stored above raw steak
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89
Any item not stored in its original container must be
labeled.
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90
What must be included on the label of food that has not been stored in its original container?
The food's common name
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91
What is the discard date for tuna salad that was prepared and stored on October 1?
October 7
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92
A chef is preparing a dish that includes beef and pork. If the beef has a use-by date of September 4 and the pork has a use-by date of September 6, what is the discard date of the dish?
September 4
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93
How should food be rotated in storage?
Items with the earliest use-by dates are used before items with later dates.
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94
What should be done with food that has passed its use-by date?
It should be discarded.
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95
At what temperature must cold TCS food be stored to keep it safe?
41°F (5°C) or lower
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96
At what temperature must hot TCS food be stored to keep it safe?
135°F (57°C) or higher
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97
Where should the air-temperature measuring device be placed in a cooler?
Near the door
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98
Why should overloading coolers be avoided?
It reduces airflow.
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99
What should be done to help keep food safe in a walk-in cooler?
Randomly sample food temperature daily.
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100
What should be done to help keep frozen food safe in a freezer?
Defrost the freezer on a regular basis.
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