Foods 2 Practice Test Questions with Verified Solutions

Foods 2 Practice Test Questions with Verified Solutions Family and consumer sciences cooperative extension agent is an example of a job in which career pathway? Family and Community Services The avenues a business uses to reach customers, like a website, store, or advertising, defines which section of the Lean Canvas Business Model? channels What is a work-based learning opportunity where one volunteers time and energy to help others, while also improving workplace skills? service learning Which step of the Lean Canvas Business Model includes the vision statement? unique value proposition Which step of the Lean Canvas Business Model includes indicators for evaluating factors that are crucial to the success of a business? key metrics Which is not one of the five most common factors contributing to foodborne illness? foods from unsafe sources What causes preschool-age children to be at risk for foodborne illness? They have not built up strong immune systems. Restaurants are inspected by: state and local regulatory authorities. What condition promotes the growth of bacteria? food held between 700F-1250F (210C-520C) Which responsibility is included in the Food and Drug Administration's role? issuing a Food Code which is used by local agencies to regulate foodservice Which item is a potential physical contaminant? jewelry If an order of vacuum-packaged, sliced deli meat is delivered at 49 rejected Jesse is storing canned peaches in the pantry using the FIFO method. How is Jesse most likely storing the peaches? cans with earliest use-by dates are placed in front of cans with later dates. Which item is stored properly in the dry-storage area? canned fruit cocktail on a shelf at 60°F (15.6°C) which is most likely to be a source of Hepatitis A virus? shellfish and ready-to-eat food How should chemicals be stored? away from prep areas A baked lasagna is removed from the oven and put out for an outdoor wedding buffet at 11:00 a.m. What is the discard time that must be written on the lasagna's label? 3:00 p.m. When holding food in hot-holding equipment, at least how frequently should the temperature be checked? every 4 hours What is the minimum internal cooking temperature for a pork chop? 165°F (74°C) for 15 seconds Which food has been safely cooked? crab cake cooked to an internal temperature of 155°F for fifteen seconds What is the correct temperature to display deli meat? 41°F Lasagna was removed from the oven at 11:00 a.m. and placed on buffet without temperature control. By what time must it be served or thrown out? 3:00 p.m. When transporting food off-site, how should information