Quiz 3 - Flow Of Food - Trivia & Questions

1.

What do you call the method of calibrating thermometer by using a freezing water?

Explanation
The method of calibrating a thermometer by using freezing water is called the ice-point method. This involves placing the thermometer in a container of ice and water mixture and adjusting it until it reads the correct temperature of 0 degrees Celsius. This method is commonly used to ensure the accuracy of thermometers and to establish a reference point for temperature measurements.

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2.

All of the choices are ways on how to AVOID time-temperature abuse, except
- A.
  
  Maximize the time food spends in the temperature zone
- B.
  
  Make sure the correct kinds of thermometers are available
- C.
  
  Consistently record temperatures and the times they are taken
- D.
  
  Take corrective actions if time-temperatures standards are not met
Correct Answer
A. Maximize the time food spends in the temperature zone

Explanation
The correct answer is "Maximize the time food spends in the temperature zone." This choice suggests that increasing the time food spends in the temperature danger zone is a way to avoid time-temperature abuse. However, the temperature danger zone is the range of temperatures (40°F - 140°F) where bacteria can grow rapidly, so maximizing the time in this zone would actually increase the risk of bacterial growth and foodborne illness. The other choices, such as ensuring the availability of correct thermometers, consistently recording temperatures, and taking corrective actions when standards are not met, are all valid ways to avoid time-temperature abuse.

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3.

What is the correct temperature in Celcius (°C) of a time-temperature abused food?
- A.
  
  25°C and 54°C
- B.
  
  21°C and 52°C
- C.
  
  5°C and 57°C
- D.
  
  5°C and 65°C
Correct Answer
C. 5°C and 57°C

Explanation
The correct temperature in Celsius (°C) of a time-temperature abused food is between 5°C and 57°C. This means that the food has been exposed to temperatures within this range for an extended period of time, potentially leading to bacterial growth and food spoilage.

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4.

To keep food safe throughout the flow of food, you must? (you must check atleast 2 boxes for this question)
- A.
  
  Prevent sneezing and coughing
- B.
  
  Prevent cross-contamination
- C.
  
  Prevent lazy staffs/employees
- D.
  
  Prevent tim-temperature abuse
Correct Answer(s)
B. Prevent cross-contamination
D. Prevent tim-temperature abuse

Explanation
To keep food safe throughout the flow of food, it is important to prevent cross-contamination. This can be achieved by properly separating raw and cooked foods, using separate cutting boards and utensils for different types of food, and practicing proper hand hygiene. Additionally, preventing time-temperature abuse is crucial to ensure food safety. This involves storing food at the correct temperatures, monitoring and recording temperatures regularly, and properly cooling and reheating food to prevent the growth of harmful bacteria.

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5.

To prevent cross-contamination you must use the same equipment for each type of food.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
Using the same equipment for each type of food can actually increase the risk of cross-contamination. Cross-contamination occurs when bacteria or other microorganisms from one food item are transferred to another, potentially causing foodborne illnesses. To prevent this, it is important to use separate equipment, such as cutting boards and utensils, for different types of food. This helps to avoid the transfer of harmful bacteria and ensures the safety of the food being prepared. Therefore, the statement that using the same equipment for each type of food prevents cross-contamination is false.

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6.

The food has been time-temperature abused if it is handled in following ways (you must check 3 boxes for this number)
- A.
  
  Cooked to the wrong internal temperature
- B.
  
  Prepare raw meat , fish and poultry at different times than ready to eat food
- C.
  
  Cooked or reheated incorrectly
- D.
  
  Not cleaning and sanitizing work surfaces after each tasks
- E.
  
  Salad is held in the hot station instead of cold station.
Correct Answer(s)
A. Cooked to the wrong internal temperature
C. Cooked or reheated incorrectly
E. Salad is held in the hot station instead of cold station.

Explanation
The correct answer is "Cooked to the wrong internal temperature, Cooked or reheated incorrectly, Salad is held in the hot station instead of cold station." These three options indicate instances where the food has been mishandled in terms of time and temperature. Cooking to the wrong internal temperature can result in undercooked or overcooked food, which can lead to foodborne illnesses. Similarly, cooking or reheating the food incorrectly can result in inadequate heating or uneven distribution of heat, which can also lead to foodborne illnesses. Lastly, holding salad in the hot station instead of the cold station can result in the growth of bacteria and spoilage of the food.

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7.

This is the one attached to the packages coming from the suppliers, it changes it color if there has been a time-temperature abuse into the food.

Correct Answer(s)
Time-temperature indicators

Explanation
Time-temperature indicators are devices attached to packages that change color if there has been a time-temperature abuse in the food. These indicators are designed to monitor and indicate if the food has been exposed to improper temperature conditions during transportation or storage. They provide a visual indication to both suppliers and consumers about the quality and safety of the food. By changing color, they serve as a warning sign that the food may have spoiled or become unsafe to consume.

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8.

This is a type of food thermometer that uses a metal stem when checking temperatures.
- A.
  
  Thermistors
- B.
  
  Bimetallic thermometer
- C.
  
  Thermocouples
- D.
  
  Infrared thermometers
Correct Answer
B. Bimetallic thermometer

Explanation
A bimetallic thermometer is a type of food thermometer that uses a metal stem to check temperatures. It consists of two different metals bonded together, which expand at different rates when heated. This causes the bimetallic strip to bend, indicating the temperature. The metal stem allows for accurate temperature measurement in food by inserting it into the food being cooked or checked.

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9.

When using thermometer, once you inserted the stem to the product you can immediately pull the thermometer to prevent skin burns.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
This statement is false because once the stem of the thermometer is inserted into a product, it is important to wait for a few moments to allow the thermometer to accurately measure the temperature. Pulling it out immediately can result in an inaccurate reading and may also cause skin burns if the product is hot. It is necessary to follow the instructions and guidelines provided with the thermometer to ensure safe and accurate temperature measurement.

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10.

In the flow of food, what is the next step after receiving?
- A.
  
  Serving
- B.
  
  Preparation
- C.
  
  Storing
- D.
  
  Cooking
Correct Answer
C. Storing

Explanation
After receiving the food, the next step in the flow of food is storing. Storing involves properly storing the received food items in appropriate storage areas or refrigerators to maintain their quality and prevent any contamination. This step ensures that the food remains fresh and safe for consumption until it is ready to be prepared or cooked.

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Quiz 3 - Flow Of Food

What do you call the method of calibrating thermometer by using a freezing water?

All of the choices are ways on how to AVOID time-temperature abuse, except

What is the correct temperature in Celcius (°C) of a time-temperature abused food?

To keep food safe throughout the flow of food, you must? (you must check atleast 2 boxes for this question)

To prevent cross-contamination you must use the same equipment for each type of food.

The food has been time-temperature abused if it is handled in following ways (you must check 3 boxes for this number)

This is the one attached to the packages coming from the suppliers, it changes it color if there has been a time-temperature abuse into the food.

This is a type of food thermometer that uses a metal stem when checking temperatures.

When using thermometer, once you inserted the stem to the product you can immediately pull the thermometer to prevent skin burns.

In the flow of food, what is the next step after receiving?