Transcript Ch. 6 Lesson 4 Quiz

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