CHAPTER 5 AND 6 NUTRITION 44 EXAM QUESTIONS

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CHAPTER 5 AND 6 NUTRITION 44 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -52 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the best method of checking the temperature of a delivery of fresh fish?

Answer:

Insert a thermometer probe into the thickest part of the fish.

Question 2: What are the easy to read markings?

Answer:

Clear markings reduce the chance that someone will misread the thermometer. The thermometer must be scaled in at least two-degree increments.Question 3: Milk can be received at 45 degrees Fahrenheit (7 degrees Celsius) under what condition?

Answer:

It is cooled to 41 degrees Fahrenheit or lower in 4 hours.

Question 4: At what temperatures do most foodborne pathogens grow most quickly?

Answer:

Between 70 degrees Fahrenheit and 125 degrees Fahrenheit.

Question 5: How should cartons of coleslaw be check for the correct receiving temperature?

Answer:

Open a carton and insert a thermometer stem into the food.

Question 6: Who must food be bought from?

Answer:

Approved, reputable suppliers who have been inspected and meet applicable local, state, and federal laws.

Question 7: Shellfish must be delivered with what?

Answer:

Shellstock tags identifying when and where they were harvested.

Question 8: How do you prevent cross-contamination?

Answer:

Use seperate equipment for each type of food. Also, you must clean and sanitize all work surfaces, equipment, and utensils after each task. Prepping ready-to-eat food before raw meat, poultry, and fish is one way to minimize the chance for cross-contamination. Similarly, you can buy food items that do not require much preparation or handling.

Question 9: Deliveries will be inspected and what should they follow?

Answer:

Inspected by designated staff trained to follow food safety guidelines. That includes a visual inspection of food as well as checks to make sure the food has been received at the correct temperature.Question 10: What probe should be used to check the temperature of a large stockpot of chili?

Answer:

Immersion Probe.

Question 11: What are the guidelines for using Infrared (laser) Thermometers?

Answer:

Distance(hold the thermometer as close to the food as possible without touching it), Barriers(Remove anything between it and the food, food package, or equipment. Avoid taking reading through metal, stainless steel, aluminium or glass), and Manufacturer's Directions(Always follow guidelines, should give you accurate readings).

Question 12: Frozen shrimp is rejected during receiving for having large ice crystals not he food and packaging. What is the problem that caused this?

Answer:

Time-temperature abuse.Question 13: Which type of thermometer can read temperature without touching the item's surface?

Answer:

Infrared

Question 14: What is the flow of food?

Answer:

The path food takes in your operation from purchasing to service. Many things can happen to food in its flow through the operation. Two major concerns are cross-contamination and time-temperature abuse.

Question 15: What is the most important factor in choosing a food supplier?

Answer:

It has been inspected and complies with local, state,and federal laws.

Question 16: What is a thermometer?

Answer:

The most important tool you can use to prevent time-temperature abuse. You should regularly record food temperatures and the times they were taken.

Question 17: What should be done with recalled items?

Answer:

Identify these items, remove them, from the inventory, and secure them in an appropriate location. Mark them so the staff does not use them.Question 18: What is required when receiving fish that will be served raw or partially cooked?

Answer:

It must be correctly frozen before you receive it.

Question 19: What is an Surface Probe?

Answer:

Used to measure the temperature of flat cooking equipment, such as griddles.

Question 20: What is an Air Probe?

Answer:

Used to check the temperature inside coolers and ovens.

Question 21: How do you use thermometer correctly?

Answer:

Always put the thermometer stem or probe into the thickest part of the food. A bimetallic stemmed thermometer should be put into food from the tip to the end of the sensing area. Before you record the temperature, wait for the thermometer reading to steady. Never use glass thermometers with food items unless they are enclosed in a shatterproof casing.

Question 22: When should thermometers be calibrated?

Answer:

Thermometers hould be calibrated regularly. Most important, they must be cleaned and sanitized before and after each use.

Question 23: What is a dimple?

Answer:

The mark on the stem that shows the end of the temperature-sensing area.

Question 24: What is thermocouples?

Answer:

Check temperatures through a metal probe. Displays temperatures digitally. The sensing area is on the tip of the probe. Do not have to insert them into the food as far as bimetallic stemmed thermometers to get a correct reading. Just like thermistors, these are good for checking the temperature of both thick and thin food.

Question 25: How is poultry examined?

Answer:

By the USDA or the state department of agriculture in much the same way as meat.