chapter 6 lesson 4 20 question review

Chapter 6 Lesson 4Chapter 6 Lesson 420 Question Review 20 Question Review

By: Adam K.By: Adam K.March 2005March 2005

1. What is a substance that spoils or infects?1. What is a substance that spoils or infects?

A. A. FoodborneFoodborne illness illness

B. Contaminant B. Contaminant

C. Perishable C. Perishable

D. Cross-Contamination D. Cross-Contamination

E. Allergy E. Allergy

Wrong Answer Wrong Answer

Sorry try AgainSorry try Again

2. You should do what before and after 2. You should do what before and after handling Poultry, Raw Meat, and Sea Food? handling Poultry, Raw Meat, and Sea Food?

A. Pasteurize A. Pasteurize

B. Take a shower B. Take a shower

C. Wash Hands C. Wash Hands

D. A & C D. A & C

E. None of the Above E. None of the Above

3. Salmonella, Staphy lococcus aureus, 3. Salmonella, Staphy lococcus aureus, Clostridium Peffinges, and E-Coli are bacteria that Clostridium Peffinges, and E-Coli are bacteria that

cause what?cause what?

A. Contamination A. Contamination

B. B. FoodborneFoodborne illness illness

C. Food allergy C. Food allergy

D. A & C D. A & C

E. All of the AboveE. All of the Above

4.What is the condition in which the body’s 4.What is the condition in which the body’s immune system over reacts to substances in some immune system over reacts to substances in some

food?food?

A. Food intolerance A. Food intolerance

B. B. FoodborneFoodborne illness illness

C. Pathogen C. Pathogen

D. Seizure D. Seizure

E. Food AllergyE. Food Allergy

5. Hot foods should be kept at what temp5. Hot foods should be kept at what temp

A. 99 A. 99 °F and Below °F and Below

B.100 B.100 °- 119 °F°- 119 °F

C.120 C.120 ° - 139 °F° - 139 °F

D. 140 D. 140 ° - 159 °F° - 159 °F

E. 160 E. 160 ° and Up° and Up

6. What temp. should cold foods be kept at?6. What temp. should cold foods be kept at?

A. 71 A. 71 °F and Up°F and Up

B. 50 B. 50 ° - 60 °F° - 60 °F

C. 40 C. 40 °F and Below °F and Below

D. 60 D. 60 ° - 70 °F° - 70 °F

E. 41 E. 41 ° - 49 °F° - 49 °F

7. What is a negative reaction to a food or an 7. What is a negative reaction to a food or an ingredient in food that is not related to the body’s ingredient in food that is not related to the body’s

immune system?immune system?

A. Food intolerance A. Food intolerance

B. Food Allergy B. Food Allergy

C. Lactose intolerance C. Lactose intolerance

D. D. FoodborneFoodborne illness illness

E. Pathogen E. Pathogen

8. Nausea, vomiting, diarrhea, fever, and 8. Nausea, vomiting, diarrhea, fever, and body aches are symptoms of what?body aches are symptoms of what?

A. Pathogen A. Pathogen

B. Food intolerance B. Food intolerance

C. Food Allergy C. Food Allergy

D. D. FoodborneFoodborne illness illness

E. Lactose intolerance E. Lactose intolerance

9. Washing cutting boards and other equipment in 9. Washing cutting boards and other equipment in ____, ____ water can prevent cross – ____, ____ water can prevent cross –

contamination.contamination.

A. Hot, Soapy A. Hot, Soapy

B. Cold, Soapy B. Cold, Soapy

C. Hot, Bleach C. Hot, Bleach

D. Hot, No soap D. Hot, No soap

E. Cold, No soap E. Cold, No soap

10. Bacteria Need 3 conditions for growth: 10. Bacteria Need 3 conditions for growth: Nutrition, Heat, and ____. Nutrition, Heat, and ____.

A. Dryness A. Dryness

B. Moisture B. Moisture

C. Dampness C. Dampness

D. Puddle D. Puddle

E. Super dryness E. Super dryness

11. Foods that cause most ___ ____ are Nuts, 11. Foods that cause most ___ ____ are Nuts, Eggs, Wheat, Soy, Fish Shellfish, Chicken, and Eggs, Wheat, Soy, Fish Shellfish, Chicken, and

Tomatoes.Tomatoes.


B. Food intolerance B. Food intolerance

C. Food Allergy C. Food Allergy

D. Cross – Contamination D. Cross – Contamination

E. All of the Above E. All of the Above

12. Refrigerate leftovers within ___ hours of 12. Refrigerate leftovers within ___ hours of cooking.cooking.

A. Three A. Three

B. Four B. Four

C. Six C. Six

D. Two D. Two

E. Five E. Five

13. Do not buy or eat food with damaged packing, 13. Do not buy or eat food with damaged packing, dents, cracks, ____, or popped safety buttons. dents, cracks, ____, or popped safety buttons.

A. Bulging Lids A. Bulging Lids

B. Unsealed Lids B. Unsealed Lids

C. Ripped Labels C. Ripped Labels

D. A & B D. A & B

E. All of the Above E. All of the Above

14.Botuism is dangerous because is can 14.Botuism is dangerous because is can ____.____.

A. Be Irreversible A. Be Irreversible

B. Last months B. Last months

C. Be Crippling C. Be Crippling

D. Be Fatal D. Be Fatal

E. Attack the Central Nervous System E. Attack the Central Nervous System

15. If you Have problems with your ____ 15. If you Have problems with your ____ system foodborne illness can be serious.system foodborne illness can be serious.

A. Digestive A. Digestive

B. Nervous B. Nervous

C. Immune C. Immune

D. Circulatory D. Circulatory

E. Repertory E. Repertory

16. Between 40 16. Between 40 ° and 140 °F, Bacteria ____ ° and 140 °F, Bacteria ____ in number in 30 minutes.in number in 30 minutes.

A. Triple A. Triple

B. Double B. Double

C. Quadruple C. Quadruple

D. Quintuple D. Quintuple

E. Stay the same E. Stay the same

17. More than 6 ____ Americans suffer from 17. More than 6 ____ Americans suffer from Foodborne illness. Foodborne illness.

A. Billion A. Billion

B. Million B. Million

C. Thousand C. Thousand

D. Trillion D. Trillion

E. Hundred E. Hundred

18. Rash, hives, and itchiness of the skin 18. Rash, hives, and itchiness of the skin are some symptoms of _____. are some symptoms of _____.


B. Food Allergy B. Food Allergy

C. Food intolerance C. Food intolerance

D. Contamination D. Contamination

E. Pasteurizing E. Pasteurizing

19. Slowly heating a product to slow the 19. Slowly heating a product to slow the growth of bacteria is called what?growth of bacteria is called what?

A. Contamination A. Contamination

B. Storage B. Storage

C. C. BatulismBatulism

D. Storage D. Storage

E. Pasteurization E. Pasteurization

20. A contaminant is a bacteria, parasite, or 20. A contaminant is a bacteria, parasite, or ____. ____.

A. Virus A. Virus

B. Atom B. Atom

C. C. BotulsimBotulsim

D. Anti – body D. Anti – body

E. None of the Above E. None of the Above

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chapter 6 lesson 4 20 question review

Documents

f wrong answer sorry

pathogen wrong answer

soap wrong answer sorry

repertory wrong answer

food intolerance

sea food

system foodborne illness

cross contamination