NTD205 quiz questions

Card Set Information

Author:
melissag94
ID:
266247
Filename:
NTD205 quiz questions
Updated:
2014-03-12 22:58:50
Tags:
questions quiz1 quiz2 ntd205
Folders:

Description:
questions from quiz 1 and 2 ntd 205
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user melissag94 on FreezingBlue Flashcards. What would you like to do?


  1. pieces of broken glass are found in a container of salad dressing. What type of hazard is this?
    physical
  2. what is the desired end product of clarifying butter?
    butter fat
  3. what is the range of temperature danger zone?
    41-135 degrees F
  4. which microorganism is the leading cause of food borne illness?
    bacteria
  5. which of the following is not a potentially hazardous food?
    stale bread
  6. bacteria that grow in a canned food thrive in what kind of atmosphere?
    facultative
  7. what is the combination of herbs and spices ground together and mixed with oil?
    wet rub
  8. what kind of contamination to food is usually inadvertent and invisible, making it hard to detect?
    chemical
  9. what are the 4 principles of fight Bac?
    clean, separate, chill, cook
  10. the acronym for a list of food additives long believed to be safe is?
    GRAS
  11. how is mad cow disease different from more common food-borne illness?
    it is a prion disease affecting neuromuscular function caused from eating animals that have been fed contaminated meat.
  12. to avoid a salmonella infection in food preparation prevention methods should include
    thoroughly cook all meat
  13. t or f, food service workers are the primary carrier of food borne illness
    true
  14. t or f, most food borne illnesses go undiagnosed because the symptoms may not appear for a week or more
    true
  15. grading food is mandatory, and inspecting is voluntary
    false
  16. t or f, discarding swollen cans is a prevention method to avoid salmonella
    false
  17. inspects meats, poultry and eggs
    USDA
  18. deals with fair advertising and fair competition in the economy
    FTC
  19. oversees labeling on food items
    FDA
  20. monitors foodborne illnesses
    CDC
  21. focuses on food security for all
    FAO
  22. maintains GRAS list
    FDA
  23. define mise en place
    making sure that everything is prepped and organized for when it is time to start cooking
  24. two examples of mise en place?
    • roasting nuts
    • clarifying butter
  25. list 4 conditions in which bacteria thrive?
    • warm
    • moist
    • temperature
    • neutral pH level
  26. list 4 of the most common food allergens
    • peanuts
    • shellfish
    • tree nuts
    • wheat
  27. which are the energy providing nutrients?
    carbs, fat, protein
  28. the chemical change from the cooking of proteins is called
    coagulation
  29. the three types of heat transfer are
    conduction, convection, radiation
  30. the type of heat transfer that does not require contact between heat source and food being cooked is
    radiation
  31. what is the best method to preserve the vitamins in vegetables during food prep?
    steam them
  32. the primary calorie source for humans is?
    carbs
  33. the type of heat transfer that requires contact between heat and food being cooked is
    conduction
  34. which of the following is not a dry-heat cooking method?
    steaming
  35. what is the term for the chemical change by cooking starches with a liquid?
    gelatinization
  36. what type of menu do fast food restaurants use?
    static
  37. what type of menu lists each food and beverage item with their prices?
    a la carte
  38. which of the following refers to the process of sugar breaking down in the presence of protein?
    caramelizing
  39. microwaving is not a preferred technique for cooking meats because it
    does not brown
  40. t or f, the two types of metal that are the best heat conductors are stainless steel and cast iron
    false
  41. because heat reduces the vitamin content of foods, cooking always makes food les nutritious
    false
  42. t or f, T is the abbreviation used to indicate a teaspoon
    false
  43. t or f, par is the amount of stock necessary to cover one week of operations
    false
  44. t or f, FIFO stands for , first in first out
    True
  45. dry heat method using radiant heat
    broiling
  46. dry heat method using conduction and convection cooking
    roasting
  47. combination cooking method that requires browning first then simmering and steaming
    braising
  48. wet heat method that does not use boiling liquid
    poaching
  49. dry heat method at high heat to seal in moisture
    browning
  50. list 4 reasons standardized recipes are used
    • consistent food quality
    • standard nutrient info
    • product yield
    • employee confidence
  51. define yield
    the amount of product a recipe can make
  52. why is serving size important when considering yield?
    sometimes what a recipe yields, will not be enough to fulfill a full serving size for the desired number of people

What would you like to do?

Home > Flashcards > Print Preview