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مهمة 26: Unit Assessment

Bread Baking Arts: Quick Breads, Artisan Breads & Breakfast Pastries HS > Basics of Baking & Baking Skills > مهمة 26الوقت المقدر: 30 دقائق

Unit 2 Assessment

هذا نشاط موقوت، يشكّل من درجتك الكلية. 3.0% سيتم تقييمها من أصل 40 نقطة.

لقد بدأت هذا الاختبار.

1. Using a dirty kitchen towel to grab food is an example of _________.

 a) temperature abuse

 b) good personal hygiene

 c) cross contamination

 d) none of the above

2. Which of the following is NOT considered a biological contaminant?

 a) virus

 b) bacteria

 c) sanitizer

 d) parasite

3. What is the temperature danger zone?

 a) 45-145°F (7.2-63°C)

 b) 41-135°F (4.5-57°C)

 c) 50-150°F (10-66°C)

 d) 35-135°F (1.7-57°C)

4. True or False. We recommend baking items according to size; large with large and small with small.

 a) TRUE

 b) FALSE

5. True or False. Foods high in acidity, such as vinegar or lemon juice, are considered a good environment for bacteria growth.

 a) TRUE

 b) FALSE

6. The protective membrane around bacteria is called?

 a) water activity

 b) spore

 c) anaerobe

 d) aerobe

7. True or False. FIFO refers to proper food rotation when storing both dry and refrigerated items.

 a) TRUE

 b) FALSE

8. True or False. Most bacteria need oxygen to grow; they are called anaerobes.

 a) TRUE

 b) FALSE

9. True or False. If food is kept at 41-135°F (4.5-57°C) for 4 or more hours, the bacteria has ample time to reproduce, infect the food, and possibly create a foodborne illness.

 a) TRUE

 b) FALSE

10. Which products benefit from baking in a deck oven?

 a) products needing a longer and slower baking time

 b) products such as bread loaves

 c) both a and b

 d) none of these

11. Water activity is:

 a) when bacteria feed off the nutrients in food and the water available in moist foods

 b) when a bacteria cannot grow because of high water content

 c) when anaerobic bacteria cannot grow

 d) none of the above

12. If you are having trouble with products baking unevenly, you should ______________.

 a) rotate the trays midway during the baking process

 b) use two baking trays

 c) put in a small amount of water to create steam

 d) none of the above

13. True or False. It is only necessary to use FIFO for dry goods and not items in the refrigerator.

 a) TRUE

 b) FALSE

14. True or False. When a timer is set for your baked items and goes off, the product should be taken out of the oven immediately.

 a) TRUE

 b) FALSE

15. Shards of glass in food would be considered a ____________ contaminant.

 a) physical

 b) biological

 c) chemical

 d) none of these

16. Bacteria grows best in foods with the pH range of _______.

 a) 2.2-5.2

 b) 4.0-5.0

 c) 6.6-7.5

 d) 7.5-8.5

17. True or False. Labeling and dating food is one way to help maintain the FIFO system for food storage.

 a) TRUE

 b) FALSE

18. Which of the following statements is true about properly storing food in a refrigerator?

 a) Ready-to-eat foods stored together and always placed on the top shelf

 b) Whole and ground poultry always occupy the top shelf

 c) Seafood should be stored on the top shelf

 d) Whole cuts of beef or pork should be stored on the top shelf

19. True or False. A foodborne illness can travel from food to a person or a person to food.