CULINARY VOCABULARY CHAPTER 3 EXAM QUESTIONS

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CULINARY VOCABULARY CHAPTER 3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -8 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Anaphylaxis -

Answer:

severe allergic reaction that can lead to death.

Question 2: Galvanized -

Answer:

coat of iron or steel with a protective layer of zinc. Anything galvanized (like pitchers and buckets) is considered a toxic metal and can leach into acidic food.

Question 3: Deliberate -

Answer:

done consciously and intentionally. Not impulsive.

Question 4: Cross contamination -

Answer:

the transfer of an allergen from a food or food-contact surface containing an allergen to a food that does not contain an allergen.

Question 5: Pewter -

Answer:

a gray alloy of tin with copper and antimony (used to be tin and lead). Pewter is a toxic metal that can leach into acidic foods.

Question 6: Food defense program -

Answer:

program developed and implemented by an operation to prevent deliberate contamination of its food.

Question 7: Food allergen -

Answer:

A naturally occurring protein in a food or ingredient that some people are sensitive to. When enough of an allergen is eaten, the immune system mistakenly considers it harmful and attacks the food protein.This can result in an allergic reaction.

Question 8: A.L.E.R.T. -

Answer:

acronym developed by the FDA to help operations develop a food defense program. A.L.E.R.T. stands for assure, look, employees, reports, and threat.