Rýchlejšie vytváranie lepších vyučovacích hodín
Slovenčina
Domov Funkcie Cenové plány  Komunita
1) Which group of individuals has a higher risk of foodborne illness? a) Teens b) Elderly people c) Women d) Vegetarians 2) Parasites are commonly associated with a) Seafood b) Eggs c) Potatoes d) Ready to eat food 3) Ciguatera toxin is commonly found in a) amberjack b) polluck c) tuna d) cod 4) Metal shavings are which type of contaminant? a) Biological b) Physical c) Chemical d) Microbial 5) What should foodservice operators do to prevent the spread of hepatitis A? a) Cook food to minimum internal temperatures b) Freeze fish for 36 hours before serving c) Exclude staff with jaundice from operation d) Purchase mushrooms from approved, reputable suppliers 6) To wash hands correctly, a food handler must first a) apply soap b) wet hands and arms c) scrub hands and arms vigorously d) Use a single use paper towel to dry hands. 7) What should foodservice operators do to prevent customer illness from Shigella? a) Freeze food at temperature below 0F b) Exclude food handlers diagnosed with jaundice c) Purchase shellfish from approved suppliers d) Control flies inside and outside the operation 8) What must a foodhandler with a hand wound do to safely work with food? a) Bandage the wound with an impermeable cover and wear a single use glove b) Bandage the wound and avoid contact with food for the rest of the shift c) Wash the wound and wear a single use glove d) Apply iodine solution and a permeable bandage 9) What item is considered acceptable work attire for a food handler? a) False eyelashes b) Nail polish c) Plain band ring d) Antimicrobial plastic watch band 10) What task requires food handlers to wash their hands before and after doing it? a) Taking out garbage b) Touching clothing or aprons c) Handling raw meat, poultry, or seafood d) Using chemicals that might affect food safety 11) How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation? a) Use an air probe to check the temperature of the delivery truck b) Hold an infrared thermometer to the outside of the case or carton c) Place the thermometer stem between shipping boxes for a reading d) Place the thermometer stem into an opened container 12) When should a shipment of fresh chicken be rejected? a) The flesh of the chicken appears moist. b) Shellstock identification tags are not attached to the container c) The flesh of the chicken is firm and springs back when touched d) The receiving temperature is 50F 13) Where should ground fish be stored in a cooler? a) Above shellfish b) Below ground poultry c) Above ready to eat food d) Below pork roasts 14) What is the maximum number of days that ready to eat food prepared on site can be stored if held at 41F? a) 3 days b) 5 days c) 7 days d) 10 days 15) What organization requires Material Safety Data sheet? a) Food and Drug Administration b) Occupational Safety and Health Administration c) Environmental Protection Agency d) National Restaurant Association 16) What is the minimum internal cooking temperature for green beans that are hot held for service? a) 165F b) 155 F c) 135F d) 145F 17) What food item does the Food and Drug Administration advises against offering on a children's menu? a) Rare cheeseburger b) Egg salad c) Peanut butter and jelly sandwiches d) Fried shrimp 18) To wash hands correctly, a food handler must first a) Apply soap b) Wet hands and arms c) Scrub hands and arms vigorously d) Use a single use paper towel to dry hands 19) What task requires food handlers to wash their hands before and after doing it? a) Taking out garbage b) Touching clothing or aprons c) Handling raw meat, poultry, or seafood d) Using chemicals that might affect food safety 20) When partial cooking food to the finished later, what is the maximum cooking time allowed during initial cooking a) 60 minutes b) 45 minutes c) 30 minutes d) 15 minutes 21) Hot TCS food can be held without temperature control for a maximum of a) 2 hours b) 4 hours c) 6 hours d) 8 hours 22) What is the purpose of setting critical limits ina HACCP plan? a) To identify potential hazards b) To identify where hazards can be eliminated c) To reduce hazards to safe levels d) To determine if the HACCP plan is working 23) What is the minimum water temperature required when using hot water to sanitize objects? a) 171 F b) 123F c) 176 F d) 179F 24) What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? a) Monitoring b) Corrective actions c) Critical limit d) Critical control limit 25) What is the final step in cleaning and sanitizing a prep table? a) Sanitizing the surface b) Allowing the surface to air dry c) Washing the surface d) Rinsing the surface 26) If a food contact surface is in constant use, how often should it be cleaned and sanitized? a) Every 2 hours b) Every 4 hours c) Every 6 hours d) Every 8 hours 27) What type of thermocouple probe should be s=used to check the internal temperature of a beef roast? a) Air b) Surface c) Immersion d) Penetration 28) What is a basic characteristic of a virus? a) Destroyed by cooking b) Grows in food c) Requires a living host to grow d) commonly found in cattle intestine 29) Beef stew must be cooled from 135°F to 70°F within ________ hours and from 70°F to 41°F or lower in the next _______ hours. a) 2, 4 b) 3, 2 c) 4, 2 d) 2, 3 30) Which of the following is an improper method for cooling a large pot of chili? a) Stir the chili with plastic ice paddles. b) Place the pot of chili into an ice water bath. c) Place the chili into a blast chiller. d) Place the pot of hot chili into a refrigerator 31) What is the warmest acceptable receiving temperature for eggs? a) 32°F b) 41°F c) 45°F d) 50°F 32) Where should raw poultry be placed in a cooler? a) On the top shelf b) Next to produce c) On the bottom shelf d) Above ready-to-eat food 33) What is the minimum internal cooking temperature for stuffed pork chops? a) 135°F b) 145°F c) 155°F d) 165°F 34) What is the minimum internal cooking temperature for egg, meat, poultry, and seafood cooked in a microwave? a) 135°F b) 145°F c) 155°F d) 165°F 35) Serving utensils should be used to serve a maximum of _____ food item(s) at a time. a) 1 b) 2 c) 3 d) 4 36) When returning to self-service lines for more food, customers should not ________ their dirty plates a) Carry b) Overload c) Refill d) Stack 37) A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board? a) It must be dried with a paper towel. b) It must be turned over to the other side. c) It must be washed, rinsed, and sanitized. d) It must be rinsed in hot water and air dried. 38) Food that will be hot-held must be reheated to an internal temperature of a) 135°F for 15 seconds within two hours. b) 145°F for 15 seconds within two hours. c) 155°F for 15 seconds within two hours. d) 165°F for 15 seconds within two hours. 39) Which of these practices can help prevent cross-contamination? a) Using a designated cutting board when prepping meat. b) Preparing small batches of food at one time. c) Identifying minimum internal cooking temperatures. d) Calibrating thermometers in the operation regularly. 40) An operation that has prepped tuna salad can store it at 41°F or lower for a maximum of how many days? a) 1 b) 3 c) 7 d) 14 41) Food should be stored at least _____ inch(es) off the floor. a) One b) Two c) Four d) Six 42) Containers of raw shucked shellfish bigger than one-half gallon must have the name and address of the packer, the certification number and a a) Shellstock identification tag. b) Shucked date. c) Harvest date. d) USDA inspection mark. 43) What is the maximum acceptable receiving temperature for fresh beef? a) 35°F b) 41°F c) 45°F d) 50°F 44) How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? a) Up to the tip of the thermometer stem b) Just past the tip of the thermometer stem c) Past the dimple of the thermometer stem d) Up to the dimple of the thermometer stem 45) Milk can be received at 45°F under what condition? a) It is thrown out after 2 days. b) It is cooled to 41°F or lower in 4 hours. c) It is immediately cooled to 41°F or lower. d) It is served or used in the operation within 2 hours. 46) Which organization sets guidelines for food service equipment? a) CDC b) USDA c) NSF d) FDA 47) Dishwashers need to be able to measure a) Water temp, water pressure, chemical concentration b) Water pressure, Chemicals used, Time c) Rinse temp, Water pH, Soap d) Chemicals used, Wash time, Final Rinse Temp 48) Cross-connection is a) physical link between safe and unsafe water b) back siphonage c) backflow d) a vacuum from high water usage 49) Back Siphonage is a) physical link between safe and unsafe water b) backflow c) back siphonage d) a vacuum from high water usage 50) Two ways to prevent back siphonage a) Air gap and vacuum breaker b) draining one sink at a time and not turning on the faucet c) Only using one sink at at time and not at the same time as a dishwasher d) washing all dishes by hand and at once 51) This area should be the brightest in a food service operation a) food prep area b) food storage area c) dishwashing area d) hand washing area 52) This emergency would require an operation to shut down until the problem has been corrected a) Power outage b) Sick employee c) Sick manager d) Wet floor 53) What is the sanitizer concentration range for iodine sanitizers? a) 15-25.5 b) 12.5-25 ppm 54) What temperature range is referred to as “the danger zone”? a) 41˚F - 135˚F b) 70˚F - 125˚F c) 61˚F - 135˚F d) 41˚F - 130˚F 55) Which agency enforces food safety in a restaurant or foodservice operation? a) Centers for Disease Control and Prevention b) Food and Drug Administration c) State or local regulatory authority d) U.S. Department of Agriculture 56) 2 Three components of active managerial control include a) Identifying risks, creating specifications, and training. b) identifying risks, corrective action, and training. c) identifying risks, creating purchase orders, and training. d) identifying risks, record keeping, and training. 57) A broken water main has caused the water in an operation to appear brown. What should the manager do? a) Contact the local regulatory authority before use. b) Use the water for everything except dishwashing. c) Boil the water for 1 minute before use. d) Use the water for everything except handwashing 58) To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of a) when to register with the EPA. b) how to fill out an incident report. c) where to find Safety Data Sheets in the operation. d) whom to contact about suspicious activity. 59) What is one factor that affects the growth of bacteria in food? a) Leanness b) Density c) Ripeness d) Acidity 60) Cameron is considering a dietary supplement to help him build lean muscle mass. Which type of supplement should he automatically reject? a) A. a supplement whose ingredients are listed on the label b) a supplement that uses generic ingredients c) C. a supplement that tests for banned substances 61) Family and consumer sciences cooperative extension agent is an example of a job in which career pathway? a) A. Restaurants and Food/Beverage Services b) B. Family and Community Services c) C. Food Products and Processing Systems 62) The avenues a business uses to reach customers, like a website, store, or advertising, defines which section of the Lean Canvas Business Model? a) A. channels b) B. product c) C. key metrics 63) What is a work-based learning opportunity where one volunteers time and energy to help others, while also improving workplace skills? a) A. service learning b) B. internship c) C. apprenticeship 64) Collard greens, spinach, turnips, and fortified cereals are all good sources of which nutrient? a) A. vitamin B complex b) B. iron c) C. magnesium 65) Elizabeth wants to choose a healthy snack to help her recover after a tough swim practice. Which would be the best choice? a) A. a bag of potato chips and a soda b) B. a peanut butter and banana smoothie with a scoop of protein powder c) C. a large sports drink and a chocolate muffin 66) When developing an eating plan for people with diabetes, a dietitian should encourage: a) A. eating only lean meats and vegetables. b) B. never eating snacks. c) C. spacing meals and snacks evenly throughout the day. 67) Dietary fiber is essential to digestion and metabolism because: a) A. it contributes to the breaking down of carbohydrates. b) B. it helps contribute to a healthy bowel system, lowers cholesterol, helps control blood sugar levels, and helps maintain a healthy weight. c) C. it helps eliminate amino acids from the body. 68) Which foods are most likely to have more marketing? a) A. whole fruits b) B. processed foods c) C. fresh meats 69) In parts of the African region, dietary laws forbid the consumption of pork or any animal product that has failed to be butchered in accordance with faith-based traditions. This is considered what type of influence on cuisine a) agriculture b) nutritional and health issues c) religious customs 70) Borscht, a popular soup consisting of beets and garnished with sour cream, is served in which global region? a) Asian b) Northern European c) African 71) Which suggestion would be BEST for a pregnant woman in her second trimester a) 800 additional calories a day b) 340 additional calories a day c) Lean meats d) Vegetables 72) Older adults have specific social factors for nutrition that must be considered such as a) stonger immune systems b) avoiding fresh foods that are high in fiber c) reduced mobility or access to grocery shopping 73) Which is an appropriate snack for a preschooler or a school aged child a) chips and soda b) yogurt and strawberries c) french fries and ranch dressing 74) Which is a suggestion for increasing toddler and parent enjoynment of mealtimes? a) Serve foods that should be eaten with a fork and a knife b) Serve bite sized pieces that the child can feed to himself/herself 75) 9 months of pregnancy is broken up into thirds or a) semesters b) b. blocks c) c. trimesters d) d. quarters 76) Which of these is a benefit of breastfeeding for mom? a) bonding with baby b) b. saves money c) c. losing weight d) d. all of these 77) What is it called when preschoolers are picky eaters and only eat a few specific foods? a) food jag b) b. spoiled c) c. food swing d) d. none of the above e) e. None of the above 78) School age children need to build up _____________ in their bones for adolescent growth spruts a) red blood cells b) calcium c) muscle d) plasma 79) When should athletes eat a meal before a sporting event? a) 3-4 hours b) b. 2 hours c) c. 6 hours d) d. 4-6 hours 80) Why should energy drinks be avoided for athletes? a) It can cause hyper activity b) b. It can cause cramps c) c. Caffeine is a banned substance d) d. Harmful side effects could potentially happen during a game 81) Which type of energy can cause lactic acid buildup in the muscles? a) Anaerobic b) b. Aerobic c) c. Long-term d) d. None of the above 82) Which of these can enhance athletic performance? a) Appropriate hydration b) b. Timing of meals for sustained energy c) c. Calorie management d) d. All of the above 83) 10. Pre-workout nutrition includes MOST servings from which category: a) Healthy fats b) b. Fruits & low-fiber vegetables c) c. Lean protein d) d. Complex carbohydrates 84) 14. During the off-season, athletes should: a) Stay on the same diet they eat in season b) b. Increase calorie intake to load up on nutrients c) Decrease calorie intake to avoid weight gain d) d. All of the above 85) To lose weight, limit your weight loss to ___________ pounds per week. a) 4-5 b) b. 3-4 c) c. 2-3 d) 1-2 86) Anorexia nervosa is an eating disorder characterized by a) low weight b) fear of gaining weight c) food restriction d) d. all of the above 87) Binge eating is characterized by binge eating ____________ subsequent purging episodes. a) with b) without 88) Fad diets are diets that a large population follows for a time period and then a) it dies out b) b. it becomes very famous c) c. it makes people sick d) d. none of the above 89) Symptoms of a food allergy include: a) itchiness b) swelling of the tongue c) hives d) all of the above 90) A food sensitivity is a(n) _____________ to a food, beverage, food additive, or compound found in food a) allergic reaction b) b. uncomfortable reaction c) c. severe, immediately reaction d) d. all of the above 91) Gluten is protein composite found mostly in a) wheat b) b. corn c) c. rice d) d. none of these 92) A person who does not eat meat but does eat fish. a) a. Ovo vegetarian b) b. Laco-Ovo vegetarian c) c. Pescatarian d) d. Vegan 93) What is the leading cause of death in the U.S.?   a) Heart disease b) b. Diabetes c) c. Stroke d) d. Obesity 94) Risk factors for cancer include a) Diet high in fat b) b. smoking c) c. genetics d) d. all of the above 95) Risk factors for osteoporosis include: a) low vitamins & minerals b) excessive sugar c) low fiber d) all of the above 96) High blood pressure is also known as a) osteoporosis b) b. atherosclerosis c) c. arterial mania d) d. hypertension 97) _______________________do not eat dairy products, eggs, or any other products derived from animals. a) Lacto-ovo vegetarian b) b. Ovo vegetarian c) c. Vegan d) d. Pescatarian 98) ______________________do not consume red or white meat, fish, poultry or eggs. They do consume products such as milk, cheese, and yogurt. a) Ovo vegetarian b) b. Lacto vegetarian c) c. Pescatarian d) d. Vegan

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