Question 1

A dry heating cooking method in which foods are cooked by heat radiating from an overhead source is called:

Accepted Answer

Broiling is the cooking technique where dry heat is applied to foods by heat radiating from an overhead source.

Question 2

A person who makes espresso and coffee drinks to order, especially in gourmet coffee houses is known as a:

Accepted Answer

A Barista is a person who specialized in making espresso, coffee and coffee derived beverages to order. This is especially true in gourmet coffee houses where the art of coffee making is conducted by professional baristas.

Question 3

Peeled, seeded and diced tomatoes are known as a:

Accepted Answer

A Concassée is the term used to describe tomatoes that have been peeled, seeded and diced. The prepared tomatoes are typically used to give a visual affect to a dish.

Question 4

The cooking process where the food is packed in a plastic bag and placed in a machine which removes the oxygen from the food and environment is known as:

Accepted Answer

Sous Vide cooking is the process where the food is packed in a plastic bag and placed in a machine which removes the oxygen from the food and environment. Since this procedure creates an anaerobic environment, there are certain food safety standards that must be followed to limit food borne illness.

Question 5

Which level of government should be consulted when making food safety decisions, listing the most important (first) resource to last resource :

Accepted Answer

Local then State then Federal is the order in which to consult when making food safety decisions. First, check the Local ordinances for your food safety requirements, such as the City or County department of health. Second, you should research the State government requirements to make sure you comply with them. Thirdly, you would use Federal resources. The Federal government gives the burden of food safety standards to the States when it comes to restaurants since the State inspects restaurants. Some Cities, such as New York City, have their own set or requirements. This means that NYC officials will inspect your restaurant instead of State or County representatives. For this reason it is important to first check the Local requirements, followed by the State requirements and finally using Federal resources for general information.

Question 6

The model for food safety standards is based on a system called:

Accepted Answer

HACCP - Hazard Analysis and Critical Control Points. This system is used to assess risks in your restaurant as well as pinpoint critical areas regarding food safety as well as critical steps that should always be followed. The HACCP model is the ideal system for setting up a trainer to trainee system of food safety, ensuring that managers and lower employees understand risks and their roles in preventing such risks.

Question 7

The minimum internal temperature at which poultry products should always be cooked is:

Accepted Answer

poultry should always be cooked to 165°F. This ensures that all pathogens related to cooking poultry are completely killed during the cooking process.

Question 8

The "Danger Zone" for biological growth in food is defined as:

Accepted Answer

the Danger Zone for biological food contamination is defined as the temperature range of 41°F to 140°F. Within this temperature zone, harmful bacteria, viruses and pathogens can grow within a food and reproduce. For this reason it is important to limit the amount of time you keep a food in this range to a minimum.

Question 9

The three categories of food contaminants are best described as:

Accepted Answer

the three categories of food contaminants are Chemical, Biological and Physical Hazards. All hazards found within a restaurant environment can be placed into these three categories so it is important to think of all three categories when making food safety decisions.

Question 10

The following source of food is not acceptable to serve in a restaurant:

Accepted Answer

home preserved foods are NOT an acceptable form of food to serve in a restaurant. All sources of food served your restaurant should come from reputable dealers of food

Question 11

Potentially hazardous cold foods must be kept at an internal temperature of ____ or lower to prevent rapid bacteria growth.

Accepted Answer

the internal temperature at which potentially hazardous foods must be stored to prevent rapid bacteria growth is 41°F. This temperature is the lower limit of the Danger Zone, meaning that foods should be stored at temperatures below this minimal threshold to avoid such bacteria growth. While you may store foods at lower temperature, you need to make sure they do not rise above this temperature barrier while in storage.

Question 12

The minimum cooking temperature for raw pork in a restaurant environment is:

Accepted Answer

the minimum cooking temperature for a raw pork product in a restaurant is 160°F. Serving pork with an internal temperature of less than 160°F can lead to food borne illness.

Question 13

At what temperature maximum should your refrigerator be kept at all times?

Accepted Answer

your refrigerator should always be kept at a temperature of 40°F or below. Since the danger zone starts at 41°F, it is important to keep all perishable foods at a temperature of 40°F or below.

Question 14

Which of the following federal agencies is responsible for the regulation of meat and poultry products within the United States?

Accepted Answer

The USDA is responsible for the regulation of meat and poultry products. Their jurisdiction includes meat products, poultry, eggs and milk. For more information on the responsibilities of the USDA, visit usda.gov.

Question 15

The minimum cooking temperature for foods containing raw eggs is:

Accepted Answer

Foods that contain raw eggs as an ingredient should be cooked to a minimum internal temperature of 160°F. While other ingredients in the food might not need a specific temperature goal, anytime you add raw egg to a recipe, you should follow the cooking temperature which has the highest value of all included ingredients.

Question 16

The following cleaning utility should be kept at all stations to ensure that all spills and food particles are removed during the course of a service:

Accepted Answer

Paper towels should be kept at all stations to ensure that all spills and food particles are removed during the course of a service. Paper towels are ideal since you can easily throw them away while cloth towels and squeegee's are possible sources of food borne pathogens to propagate.

Question 17

What temperature should leftover foods be heated before serving to customers on the following day?

Accepted Answer

Leftover foods should always be cooked to a temperature of 165°F to ensure all food pathogens are killed. Remember to also cool the initial food (the food from the previous service) in a proper manner to ensure the food has not become contaminated over night.

Question 18

The cold storage time for ground beef in a refrigerator set to 40°F or below is:

Accepted Answer

The cold storage time for refrigerated ground beef is one to two days. Any amount of time beyond this limit will increase the chances of food borne illness caused by E. coli and other pathogens. Ground beef is of particular concern due to the anaerobic nature of the ground meat.

Question 19

Of the bacteria listed, which one is commonly linked to cooked rice?

Accepted Answer

Bacillus cereus is the bacteria most commonly linked to cooked rice.

Question 20

Cans with the following feature(s) are considered unsafe for restaurant use:

Accepted Answer

All of the above listed features are considered unsafe for restaurant use. Rusty cans and outdated cans are old, making the contents of the cans unsuitable for food consumption. Cans with dents can be a sign that the food inside has not been properly process, making the contents dangerous to consume.

Quiz 2: Culinary