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Chapter 6 Lesson 4 20 Question Review. By: Adam K. March 2005. 1. What is a substance that spoils or infects?. A. Foodborne illness B. Contaminant C. Perishable D. Cross-Contamination E. Allergy. Wrong Answer. Sorry try Again. Correct. - PowerPoint PPT Presentation
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Chapter 6 Lesson 4Chapter 6 Lesson 420 Question Review 20 Question Review
By: Adam K.By: Adam K.March 2005March 2005
1. What is a substance that spoils or infects?1. What is a substance that spoils or infects?
A. A. FoodborneFoodborne illness illness
B. Contaminant B. Contaminant
C. Perishable C. Perishable
D. Cross-Contamination D. Cross-Contamination
E. Allergy E. Allergy
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
2. You should do what before and after 2. You should do what before and after handling Poultry, Raw Meat, and Sea Food? handling Poultry, Raw Meat, and Sea Food?
A. Pasteurize A. Pasteurize
B. Take a shower B. Take a shower
C. Wash Hands C. Wash Hands
D. A & C D. A & C
E. None of the Above E. None of the Above
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
3. Salmonella, Staphy lococcus aureus, 3. Salmonella, Staphy lococcus aureus, Clostridium Peffinges, and E-Coli are bacteria that Clostridium Peffinges, and E-Coli are bacteria that
cause what?cause what?
A. Contamination A. Contamination
B. B. FoodborneFoodborne illness illness
C. Food allergy C. Food allergy
D. A & C D. A & C
E. All of the AboveE. All of the Above
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
4.What is the condition in which the body’s 4.What is the condition in which the body’s immune system over reacts to substances in some immune system over reacts to substances in some
food?food?
A. Food intolerance A. Food intolerance
B. B. FoodborneFoodborne illness illness
C. Pathogen C. Pathogen
D. Seizure D. Seizure
E. Food AllergyE. Food Allergy
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
5. Hot foods should be kept at what temp5. Hot foods should be kept at what temp
A. 99 A. 99 °F and Below °F and Below
B.100 B.100 °- 119 °F°- 119 °F
C.120 C.120 ° - 139 °F° - 139 °F
D. 140 D. 140 ° - 159 °F° - 159 °F
E. 160 E. 160 ° and Up° and Up
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
6. What temp. should cold foods be kept at?6. What temp. should cold foods be kept at?
A. 71 A. 71 °F and Up°F and Up
B. 50 B. 50 ° - 60 °F° - 60 °F
C. 40 C. 40 °F and Below °F and Below
D. 60 D. 60 ° - 70 °F° - 70 °F
E. 41 E. 41 ° - 49 °F° - 49 °F
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
7. What is a negative reaction to a food or an 7. What is a negative reaction to a food or an ingredient in food that is not related to the body’s ingredient in food that is not related to the body’s
immune system?immune system?
A. Food intolerance A. Food intolerance
B. Food Allergy B. Food Allergy
C. Lactose intolerance C. Lactose intolerance
D. D. FoodborneFoodborne illness illness
E. Pathogen E. Pathogen
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
8. Nausea, vomiting, diarrhea, fever, and 8. Nausea, vomiting, diarrhea, fever, and body aches are symptoms of what?body aches are symptoms of what?
A. Pathogen A. Pathogen
B. Food intolerance B. Food intolerance
C. Food Allergy C. Food Allergy
D. D. FoodborneFoodborne illness illness
E. Lactose intolerance E. Lactose intolerance
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
9. Washing cutting boards and other equipment in 9. Washing cutting boards and other equipment in ____, ____ water can prevent cross – ____, ____ water can prevent cross –
contamination.contamination.
A. Hot, Soapy A. Hot, Soapy
B. Cold, Soapy B. Cold, Soapy
C. Hot, Bleach C. Hot, Bleach
D. Hot, No soap D. Hot, No soap
E. Cold, No soap E. Cold, No soap
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
10. Bacteria Need 3 conditions for growth: 10. Bacteria Need 3 conditions for growth: Nutrition, Heat, and ____. Nutrition, Heat, and ____.
A. Dryness A. Dryness
B. Moisture B. Moisture
C. Dampness C. Dampness
D. Puddle D. Puddle
E. Super dryness E. Super dryness
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
11. Foods that cause most ___ ____ are Nuts, 11. Foods that cause most ___ ____ are Nuts, Eggs, Wheat, Soy, Fish Shellfish, Chicken, and Eggs, Wheat, Soy, Fish Shellfish, Chicken, and
Tomatoes.Tomatoes.
A. A. FoodborneFoodborne illness illness
B. Food intolerance B. Food intolerance
C. Food Allergy C. Food Allergy
D. Cross – Contamination D. Cross – Contamination
E. All of the Above E. All of the Above
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
12. Refrigerate leftovers within ___ hours of 12. Refrigerate leftovers within ___ hours of cooking.cooking.
A. Three A. Three
B. Four B. Four
C. Six C. Six
D. Two D. Two
E. Five E. Five
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
13. Do not buy or eat food with damaged packing, 13. Do not buy or eat food with damaged packing, dents, cracks, ____, or popped safety buttons. dents, cracks, ____, or popped safety buttons.
A. Bulging Lids A. Bulging Lids
B. Unsealed Lids B. Unsealed Lids
C. Ripped Labels C. Ripped Labels
D. A & B D. A & B
E. All of the Above E. All of the Above
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
14.Botuism is dangerous because is can 14.Botuism is dangerous because is can ____.____.
A. Be Irreversible A. Be Irreversible
B. Last months B. Last months
C. Be Crippling C. Be Crippling
D. Be Fatal D. Be Fatal
E. Attack the Central Nervous System E. Attack the Central Nervous System
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
15. If you Have problems with your ____ 15. If you Have problems with your ____ system foodborne illness can be serious.system foodborne illness can be serious.
A. Digestive A. Digestive
B. Nervous B. Nervous
C. Immune C. Immune
D. Circulatory D. Circulatory
E. Repertory E. Repertory
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
16. Between 40 16. Between 40 ° and 140 °F, Bacteria ____ ° and 140 °F, Bacteria ____ in number in 30 minutes.in number in 30 minutes.
A. Triple A. Triple
B. Double B. Double
C. Quadruple C. Quadruple
D. Quintuple D. Quintuple
E. Stay the same E. Stay the same
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
17. More than 6 ____ Americans suffer from 17. More than 6 ____ Americans suffer from Foodborne illness. Foodborne illness.
A. Billion A. Billion
B. Million B. Million
C. Thousand C. Thousand
D. Trillion D. Trillion
E. Hundred E. Hundred
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
18. Rash, hives, and itchiness of the skin 18. Rash, hives, and itchiness of the skin are some symptoms of _____. are some symptoms of _____.
A. A. FoodborneFoodborne illness illness
B. Food Allergy B. Food Allergy
C. Food intolerance C. Food intolerance
D. Contamination D. Contamination
E. Pasteurizing E. Pasteurizing
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
19. Slowly heating a product to slow the 19. Slowly heating a product to slow the growth of bacteria is called what?growth of bacteria is called what?
A. Contamination A. Contamination
B. Storage B. Storage
C. C. BatulismBatulism
D. Storage D. Storage
E. Pasteurization E. Pasteurization
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
20. A contaminant is a bacteria, parasite, or 20. A contaminant is a bacteria, parasite, or ____. ____.
A. Virus A. Virus
B. Atom B. Atom
C. C. BotulsimBotulsim
D. Anti – body D. Anti – body
E. None of the Above E. None of the Above
Wrong Answer Wrong Answer
Sorry try AgainSorry try Again
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