Family and Consumer Science OAE Practice Exam
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Latest Update 2026
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Practice questions for this set
Learn 1 /7 Study using Learn
Monosaccharides such as glucose, fructose, and galactose. Disaccharides
such as lactose, sucrose, and maltose
Choose an answer
1 Risk factors of food borne illness 2 Cost-Benefit Analysis (CBA)
3 Food Allergen Symptoms 4 What are simple sugars?
Don't know?
Terms in this set (77)
, Risk factors of food borne illness 1. purchasing from unsafe source
2. failing to cook correctly
3. holding at incorrect temp
4. using contaminated equipment
5. practicing poor personal hygiene
FAT TOM Food, Acidity, Temperature, Time, Oxygen, Moisture
Major Food pathogens Salmonella Typhi, Shigella spp., Nontyphoidal
Salmonella, E.coli, hepatitis A, Norovirus
Often found in high numbers in feces, are
transferred easily to food, small doses can make
very sick, found almost everywhere
Common food allergens milk, eggs, fish, shellfish, wheat, soy, peanuts, tree
nuts
Food Allergen Symptoms nausea, hives, swelling, ab pain, shortness of
breath, vomiting, death (from anaphylaxis)
Ways for preventing time- Cook to proper temp, hold at right temp, cool to
temperature abuse proper temp within allotted time
Monitor time and temp, proper thermometers,
record temps regularly, minimize time in danger
zone, corrective actions
HACCP stands for Hazard Analysis Critical Control Point
Foods that are gluten free oats, corn, rice, barley, quinoa
Time management is a strategy for finding the most proficient way to complete a task
at hand in the amount of time given
| Questions with 100% Correct Answers | Verified |
Latest Update 2026
Save
Practice questions for this set
Learn 1 /7 Study using Learn
Monosaccharides such as glucose, fructose, and galactose. Disaccharides
such as lactose, sucrose, and maltose
Choose an answer
1 Risk factors of food borne illness 2 Cost-Benefit Analysis (CBA)
3 Food Allergen Symptoms 4 What are simple sugars?
Don't know?
Terms in this set (77)
, Risk factors of food borne illness 1. purchasing from unsafe source
2. failing to cook correctly
3. holding at incorrect temp
4. using contaminated equipment
5. practicing poor personal hygiene
FAT TOM Food, Acidity, Temperature, Time, Oxygen, Moisture
Major Food pathogens Salmonella Typhi, Shigella spp., Nontyphoidal
Salmonella, E.coli, hepatitis A, Norovirus
Often found in high numbers in feces, are
transferred easily to food, small doses can make
very sick, found almost everywhere
Common food allergens milk, eggs, fish, shellfish, wheat, soy, peanuts, tree
nuts
Food Allergen Symptoms nausea, hives, swelling, ab pain, shortness of
breath, vomiting, death (from anaphylaxis)
Ways for preventing time- Cook to proper temp, hold at right temp, cool to
temperature abuse proper temp within allotted time
Monitor time and temp, proper thermometers,
record temps regularly, minimize time in danger
zone, corrective actions
HACCP stands for Hazard Analysis Critical Control Point
Foods that are gluten free oats, corn, rice, barley, quinoa
Time management is a strategy for finding the most proficient way to complete a task
at hand in the amount of time given
