The Flow of Food: An Introduction

Question 1

Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Purchasing from an unapproved supplier

Answer 1

B. Cross-contamination

Question 2

What helps prevent cross-contamination?

1. Use separate cutting boards for prepping raw meat and raw vegetables.
2. Wash and rinse a cutting board after prepping raw fish.
3. Buy diced onions instead of dicing them in the operation.
4. Prep salads before prepping raw meat on the same prep table.
5. Use green-handled knives to prep produce and yellow-handled knives to prep raw poultry.
6. Wipe down prep tables with a wiping cloth between different tasks.
7. Cook chicken in-house instead of buying precooked chicken.

Answer 2

1. Use separate cutting boards for prepping raw meat and raw vegetables.
2. Buy diced onions instead of dicing them in the operation.
3. Prep salads before prepping raw meat on the same prep table.
4. Use green-handled knives to prep produce and yellow-handled knives to prep raw poultry.

Question 3

A food handler has finished trimming raw chicken on a cutting board and needs the board 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.

Answer 3

C. It must be washed, rinsed, and sanitized.

Question 4

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 in the thermometer stem

Answer 4

D. Up to the dimple in the thermometer stem

Question 5

Which probe should be used to check the temperature of a large stockpot of chili?

A. Air probe
B. Immersion probe
C. Penetration probe
D. Surface probe

Answer 5

B. Immersion probe

Question 6

At what temperature do most foodborne pathogens grow most quickly?

A. Between 0°F and 41°F
B. Between 45°F and 65°F
C. Between 70°F and 125°F
D. Between 130°F and 165°F

Answer 6

C. Between 70°F and 125°F

Question 7

Which type of thermometer can read temperature without touching the item’s surface?

A. Air probe
B. Immersion probe
C. Infrared
D. TTI

Answer 7

C. Infrared

Question 8

A thermometer used to measure the temperature of food must be accurate to what temperature?

A. +/- 2°F
B. +/- 4°F
C. +/- 6°F
D. +/- 8°F

Answer 8

A. +/- 2° F

Question 9

What device can be used to record time-temperature abuse during the delivery of food?

A. Bimetallic stemmed thermometer
B. Thermistor
C. Thermocouple
D. Time-temperature indicator

Answer 9

D. Time-temperature indicator

Question 10

Name the 3 most common thermometers.

Answer 10

1. bimetallic stemmed thermometer
2. Thermocouples
3. Thermistors

Question 11

Bimetallic stemmed thermometer

Answer 11

Measures temperatures through the stem.

You must insert the stem up to the dimple.

Question 12

Thermocouples and Thermistors

Answer 12

Measures temperatures through a metal probe.
Temperatures are displayed digitally.
The sensing area is on the tip of the probe.

Question 13

Immersion probes

Answer 13

Used to check the temperature of liquids.

Question 14

Surface probes

Answer 14

Used to check the temperature of flat cooking equipment.

Question 15

Penetration probes

Answer 15

Used to check the internal temperatures of food.

Useful for thin food.

Question 16

Air probes

Answer 16

Used to check the temperatures in ovens and coolers.

Question 17

Infrared thermometers

Answer 17

Used to measure food without touching the food.

Not to use for internal or air temperature readings.

Question 18

TTI

Answer 18

Time-temperature indicator.
One time use to see if food reached a dangerous temperature during delivery.
Can also be used on dish washers.