TEST BANK FOR
ON COOKING: A
TEXTBOOK OF
CULINARY
FUNDAMENTALS,
6TH EDITION,
SARAH R.
LABENSKY,
PRISCILLA A.
MARTEL, ALAN M.
HAUSE
, Exam
Name___________________________________
MULTIPLE CHOICE. Choose the one alternative that best completes the
statement or answers the question. 1) What type of hazard is pieces of broken
glass found in a container of salad dressing? A) biological hazard B) pest
infection C) chemical hazard D) physical hazard Answer: D
2) How can you detect if food is contaminated? A) bitter taste B) visible mold C)
“off” odors D) none of the above Answer: D
3) What is one method to sanitize food service dishes and equipment? A) hand-
washing in a three-compartment sink B) immersing in 171°F water for 30
seconds C) washing the items with an approved detergent D) scraping and
spraying with hot water to remove soil Answer: C
4) In which circumstances should food handlers wash their hands? A) after
clearing a table of dirty dishes B) after handling raw foods C) after smoking D) A
and C E) all of the above Answer: E
5) What is the range of the temperature danger zone? A) 41°F-125°F B) 70°F-
125°F C) 60°F-140°F D) 41°F-135°F Answer: D
6) Which of the following is NOT a leading cause of food-borne illnesses? A)
parasites B) fungi C) pathogenic bacteria (pathogens) D) putrefactive bacteria
(putrefactives) Answer: D
7) What is HAACP a system for? A) supervising kitchen employees B)
standardizing recipes C) controlling the flow of food D) maintaining sanitary
conditions Answer: D
8) What is salmonella? A) intoxication B) bacterial infection C) toxin-mediated
infection D) toxin Answer: B
ON COOKING: A
TEXTBOOK OF
CULINARY
FUNDAMENTALS,
6TH EDITION,
SARAH R.
LABENSKY,
PRISCILLA A.
MARTEL, ALAN M.
HAUSE
, Exam
Name___________________________________
MULTIPLE CHOICE. Choose the one alternative that best completes the
statement or answers the question. 1) What type of hazard is pieces of broken
glass found in a container of salad dressing? A) biological hazard B) pest
infection C) chemical hazard D) physical hazard Answer: D
2) How can you detect if food is contaminated? A) bitter taste B) visible mold C)
“off” odors D) none of the above Answer: D
3) What is one method to sanitize food service dishes and equipment? A) hand-
washing in a three-compartment sink B) immersing in 171°F water for 30
seconds C) washing the items with an approved detergent D) scraping and
spraying with hot water to remove soil Answer: C
4) In which circumstances should food handlers wash their hands? A) after
clearing a table of dirty dishes B) after handling raw foods C) after smoking D) A
and C E) all of the above Answer: E
5) What is the range of the temperature danger zone? A) 41°F-125°F B) 70°F-
125°F C) 60°F-140°F D) 41°F-135°F Answer: D
6) Which of the following is NOT a leading cause of food-borne illnesses? A)
parasites B) fungi C) pathogenic bacteria (pathogens) D) putrefactive bacteria
(putrefactives) Answer: D
7) What is HAACP a system for? A) supervising kitchen employees B)
standardizing recipes C) controlling the flow of food D) maintaining sanitary
conditions Answer: D
8) What is salmonella? A) intoxication B) bacterial infection C) toxin-mediated
infection D) toxin Answer: B
