Term
Ch 1.1: (pg 10) What is anisakidae?
PS: Answers are in color letter |
|
Definition
A. a type of bacteria
B. a type of virus
C.a type of parasite
D. a type of fungi
|
|
|
Term
Chapter 1.2: (pg 25) What is the minimum internal temperature for a medium beef roast?
|
|
Definition
A. 130 degrees F
B. 135 degrees F
C. 140 degrees F
D. 145 degrees F |
|
|
Term
Chap 1.2 (pg 25) What is the minimum internal temperature for poultry? (Chicken and Stuffed Meats)
[image] |
|
Definition
A. 135 degrees F
B. 145 degrees F
C. 150 degrees F
D. 165 degrees F |
|
|
Term
Ch 1.2: (pg 23) What is the recommened storage temperature for produce?
[image] |
|
Definition
A. 32 to 36
B.36 to 41
C. 41 to 45
D. 45 to 50 |
|
|
Term
| Cooked foods you plan to store for later use need to be cooled down below what temperature as quickly as possible? |
|
Definition
A. 45 degrees F
B. 41 degrees F
C. 36 degrees F
D. 32 degrees F |
|
|
Term
| Using the one- stage cooling method, how quickly should food be brought down to the appropriate temperature? |
|
Definition
a. within 1 hour
b. within 4 hours
c. within 6 hours
d. within 8 hours |
|
|
Term
The cause of listeriosis is a ...
Hint: pg 9 under Listeria Monocytogen |
|
Definition
a. bacteria
b. virus
c. parasiste
d. fungi |
|
|
Term
| Food that has been in the temperature danger zone for longer than two hours is referred to as ... |
|
Definition
a. a pathogen
b. a time-temperature abused food
c. a perishable food
d. a biological hazard |
|
|
Term
A piece of metal or glass in food is referred to as...
[image] |
|
Definition
a. a pathogen
b. a chemical hazard
c. a physical hazard
d. a potentially hazardous food
|
|
|
