NTD205 quiz questions
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NTD205 quiz questions
questions quiz1 quiz2 ntd205
questions from quiz 1 and 2 ntd 205
pieces of broken glass are found in a container of salad dressing. What type of hazard is this?
what is the desired end product of clarifying butter?
what is the range of temperature danger zone?
41-135 degrees F
which microorganism is the leading cause of food borne illness?
which of the following is not a potentially hazardous food?
bacteria that grow in a canned food thrive in what kind of atmosphere?
what is the combination of herbs and spices ground together and mixed with oil?
what kind of contamination to food is usually inadvertent and invisible, making it hard to detect?
what are the 4 principles of fight Bac?
clean, separate, chill, cook
the acronym for a list of food additives long believed to be safe is?
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.
to avoid a salmonella infection in food preparation prevention methods should include
thoroughly cook all meat
t or f, food service workers are the primary carrier of food borne illness
t or f, most food borne illnesses go undiagnosed because the symptoms may not appear for a week or more
grading food is mandatory, and inspecting is voluntary
t or f, discarding swollen cans is a prevention method to avoid salmonella
inspects meats, poultry and eggs
deals with fair advertising and fair competition in the economy
oversees labeling on food items
monitors foodborne illnesses
focuses on food security for all
maintains GRAS list
define mise en place
making sure that everything is prepped and organized for when it is time to start cooking
two examples of mise en place?
list 4 conditions in which bacteria thrive?
neutral pH level
list 4 of the most common food allergens
which are the energy providing nutrients?
carbs, fat, protein
the chemical change from the cooking of proteins is called
the three types of heat transfer are
conduction, convection, radiation
the type of heat transfer that does not require contact between heat source and food being cooked is
what is the best method to preserve the vitamins in vegetables during food prep?
the primary calorie source for humans is?
the type of heat transfer that requires contact between heat and food being cooked is
which of the following is not a dry-heat cooking method?
what is the term for the chemical change by cooking starches with a liquid?
what type of menu do fast food restaurants use?
what type of menu lists each food and beverage item with their prices?
a la carte
which of the following refers to the process of sugar breaking down in the presence of protein?
microwaving is not a preferred technique for cooking meats because it
does not brown
t or f, the two types of metal that are the best heat conductors are stainless steel and cast iron
because heat reduces the vitamin content of foods, cooking always makes food les nutritious
t or f, T is the abbreviation used to indicate a teaspoon
t or f, par is the amount of stock necessary to cover one week of operations
t or f, FIFO stands for , first in first out
dry heat method using radiant heat
dry heat method using conduction and convection cooking
combination cooking method that requires browning first then simmering and steaming
wet heat method that does not use boiling liquid
dry heat method at high heat to seal in moisture
list 4 reasons standardized recipes are used
consistent food quality
standard nutrient info
the amount of product a recipe can make
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