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Lesson 4: Food Safety and Preservation Review Questions

Biology16 CardsCreated 4 months ago

This deck covers essential questions and answers related to food safety and preservation techniques, including temperature control, bacterial growth, and preservation methods.

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The best temperature for short-term refrigeration storage is:

34-40 degrees Fahrenheit
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Key Terms

Term
Definition
The best temperature for short-term refrigeration storage is:
34-40 degrees Fahrenheit
The preservation technique that attempts to remove moisture is:
Dehydration
All of the following are time/temperature control for safety foods (TCS) Except: -Raw seed sprouts and soy products -Processed Garlic oil mixtures -eggs and most dishes made with them -Cooked veggies and pasta
Processed Garlic Oil mixtures
Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in: -10-20 minutes -10-20 hours -10-20 seconds -10-20 hours
10-20 Minutes
Food preservation does all of the following except: -Maintains food quality -Allows food to be stored for longer periods of time -makes seasonal food available longer -Promotes the growth of microorganisms
Promotes the growth of microorganisms
Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately -Dehydration -Pasteurization -Sterilization -Ultra Heat Treatment
Pasteurization
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Lesson 4: Food Safety and Preservation Review Questions
TermDefinition
The best temperature for short-term refrigeration storage is:
34-40 degrees Fahrenheit
The preservation technique that attempts to remove moisture is:
Dehydration
All of the following are time/temperature control for safety foods (TCS) Except: -Raw seed sprouts and soy products -Processed Garlic oil mixtures -eggs and most dishes made with them -Cooked veggies and pasta
Processed Garlic Oil mixtures
Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in: -10-20 minutes -10-20 hours -10-20 seconds -10-20 hours
10-20 Minutes
Food preservation does all of the following except: -Maintains food quality -Allows food to be stored for longer periods of time -makes seasonal food available longer -Promotes the growth of microorganisms
Promotes the growth of microorganisms
Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately -Dehydration -Pasteurization -Sterilization -Ultra Heat Treatment
Pasteurization
"Chilling" is most commonly practiced by: -Bars -Restaurants -Professional Refrigerators -Commercial Food distributors
Commercial Food distributors
It is important that food servers are trained to know food ingredients because: -They will need to take precautions when handling toxic foods -They will need to help out in the kitchen during peak periods -They will need to help customers who have food allergies. -They will be asked by the inspector during routine inspections.
They will need to help customers who have food allergies.
In degrees Fahrenheit, what is the temperature range of the Danger Zone? -61-98.6 -41-135 -51-100 -39-140
41-135
Reheated food items must be heated for a minimum of 15 seconds to at least: -170 degrees -165 degrees -155 degrees -150 degrees
170 degrees?
Around how many degrees Fahrenheit does most bacteria stop growth?
41 degrees Fahrenheit
Good refrigeration temperatures may be anywhere from __________.
34-40 degrees Fahrenheit
In heat preservation, canned foods must be heated to _________.
249 degrees Fahrenheit
To thaw food using the submerging method, the food must be submerged under running drinking quality water below or at ___________.
70 degrees Fahrenheit
The internal food temperature for safe food should be ____________.
130 and 190 degrees Fahrenheit
Hot food on display must be held at ________ or above.
135 degrees Fahrenheit