Test
Chapter 4 Review
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Preguntas del test (9)
1Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.
- AVerdadero
- BFalso
2Some thermometers cannot be calibrated.
- AVerdadero
- BFalso
3Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused
- AVerdadero
- BFalso
4Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
- Across-contamination.
- Btime-temperature abuse.
- Cphysical contamination.
- Dtoxic-metal poisoning.
5Pathogens are likely to grow well in a meat stew that is
- Abelow freezing temperature.
- Bat refrigeration temperatures.
- Cbetween 41ºF and 135ºF (5ºC and 57ºC).
- Dcooked to the correct internal temperature.
6What is the calibration nut on a bimetallic stemmed thermometer used for?
- AKeep it accurate
- BMark its sensing area
- CMeasure air temperature
- DMeasure temperatures through glass
7Which probe should be used to check the temperature of a pork roast?
- AAir
- BSurface
- CImmersion
- DPenetration
8What do time-temperature indicators do?
- AMeasure temperature through a probe with a sensor at the end
- BMeasure the length of time that food should be cooked
- CShow if food has been cross-contaminated during preparation
- DShow if food has been time-temperature abused during shipment
9When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?
- A0ºF (-18ºC)
- B32ºF (0ºC)
- C41ºF (5ºC)
- D212ºF (100ºC)
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- El usuario ha eliminado su información de asignaturas Test sobre Chapter 4 Review, creado por Usuario eliminado el 24/03/2020.
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