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Question 1 of 10
1. Question
The shellfish are delivered alive when bivalved molluscan shellfish are delivered, such as clams, They should have:
Correct
The shellfish are delivered alive when bivalved molluscan shellfish are delivered, such as clams, Closed shells should have
Incorrect
The shellfish are delivered alive when bivalved molluscan shellfish are delivered, such as clams, Closed shells should have
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Question 2 of 10
2. Question
In a frozen food product, the presence of large ice crystals often indicates that the Which of the following has the commodity undergone?
Correct
In a frozen food product, the presence of large ice crystals often indicates that the Refreezing of the brand
Incorrect
In a frozen food product, the presence of large ice crystals often indicates that the Refreezing of the brand
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Question 3 of 10
3. Question
Which of the following food products is appropriate for molds?
Correct
Brie food items are suitable molds. In wet, humid conditions, molds grow best, but can also grow at refrigerator temperatures. Molds tolerate salt and sugar and can live on high-acid foods such as bacon, ham, and bolognas, such as preserves, pickles, fruit, tomatoes, and cured salty meats.
Incorrect
Brie food items are suitable molds. In wet, humid conditions, molds grow best, but can also grow at refrigerator temperatures. Molds tolerate salt and sugar and can live on high-acid foods such as bacon, ham, and bolognas, such as preserves, pickles, fruit, tomatoes, and cured salty meats.
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Question 4 of 10
4. Question
After refusing a delivery from one of your daily suppliers. You should:
Correct
You can receive an alteration or credit after declining a delivery from one of your usual suppliers.
Incorrect
You can receive an alteration or credit after declining a delivery from one of your usual suppliers.
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Question 5 of 10
5. Question
It uses an ice-water bath for:
Correct
An ice-water bath is used to cool huge food stockpot. It is a fairly fast and non-messy operation. Simply fill your sink with ice and cold water (or a big bowl) and put your containers in the ice bath. With the ice, the container should be level. To spread the heat to the cold places, stir the food every 10 to 15 minutes, so the food cools down evenly.
Incorrect
An ice-water bath is used to cool huge food stockpot. It is a fairly fast and non-messy operation. Simply fill your sink with ice and cold water (or a big bowl) and put your containers in the ice bath. With the ice, the container should be level. To spread the heat to the cold places, stir the food every 10 to 15 minutes, so the food cools down evenly.
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Question 6 of 10
6. Question
Liquid food should be chilled in the fastest possible way:
Correct
In a big, stainless steel stockpot in an ice bath with occasional stirring, liquid food can be cooled the quickest.
Incorrect
In a big, stainless steel stockpot in an ice bath with occasional stirring, liquid food can be cooled the quickest.
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Question 7 of 10
7. Question
The phase during which bacteria reach an accelerated cycle of growth is called a:
Correct
A log phase is a concept during which bacteria reach an accelerated growth cycle.
Incorrect
A log phase is a concept during which bacteria reach an accelerated growth cycle.
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Question 8 of 10
8. Question
It is most likely that harmful bacteria will be found growing quickly in a:
Correct
In a roast beef sandwich, harmful bacteria are most likely to be found rising rapidly.
Incorrect
In a roast beef sandwich, harmful bacteria are most likely to be found rising rapidly.
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Question 9 of 10
9. Question
Raw or undercooked dishes made for high-risk populations must use eggs, Eggs that have been:
Correct
Eggs that are pasteurized must be used in raw or undercooked dishes made for high-risk populations.
Incorrect
Eggs that are pasteurized must be used in raw or undercooked dishes made for high-risk populations.
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Question 10 of 10
10. Question
What decides the best location of foods in a cooler while using a bottom-to-top shelving order?
Correct
Minimum internal cooking temperature of food in a cooler when using a bottom-to-top shelving order.
Incorrect
Minimum internal cooking temperature of food in a cooler when using a bottom-to-top shelving order.