CSG EXAM 2025 QUESTIONS AND
ANSWERS
A #10 Can holds how many cups? - ANS 13 cups
Best lab value to assess iron status - ANS ferritin
Where is lactose absorbed - ANS small intestine
Protein digestion begins in the - ANS A. mouth
B. stomach* (pepsin and trypsin released here)
C. SI
D. Iliue
Which of the following is reversed with vitamin A - ANS Nyclatopia- Night Blindness
Fresh Meat contamination comes mainly from - ANS A. botulism (dented cans)
B. Staph
C. clostridium
D. salmonella*
Vitamin A is involved in: - ANS Development of skin and tissue
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, Which agency inspects and grades meat - ANS USDA
Four hours after eating you develop nausea, diarrhea, but no fever. The cause may be -
ANS Staph Aureus
Which mineral is involved in blood clotting - ANS A. Ca* (RBC formation Ca works w/ Vit K
and PRO to clot)
B. Phos
C. Fe
D. Selenium
Food service employees should wash their hands for at least - ANS 20 Seconds
A serum sodium level of 150mEq/L indicates - ANS Dehydration
136-146 is WNL. High Na d/t dehydration, hypernatremia
Which would you give to a person who is mildly hypokalemic? - ANS a- Blueberries
B- Cranberries
C- Applesauce
D- Cantaloupe* High phosphorus
To increase potassium intake, consume a snack of: - ANS a grilled cheese and tomato
sandwich and strawberries
Illness due to Bacillus cereus is due to contaminated ____ - ANS Rice Products and Starchy
Food
If you are on a low phosphorus diet, what food should you most avoid?
2
A- Beef
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, B-OJ
C-Yogurt
D- Bread - ANS Yogurt
In cereal production, enrichment adds: - ANS iron
A serum sodium level of 115mEq/L may be due to:
A- Over-hydration
B-Dehydration
C- Very high Na intake - ANS Over hydration
The Shilling Test detects defects in the absorption of: - ANS B- Cycancobalamin (B12)
A cutting board was used to cut up raw chicken. It was then used to cut up raw vegetables.
Guests eating the meal became ill most likely from: - ANS Salmonella
What should you do with leftover sliced beef from lunch?
A- Throw it out
B- Let the meat cool at room temp and serve within 2 days
C- Refrigerate immediately and serve within 2 days
D- Keep in warmer until dinner time - ANS C- Refrigerate immediately and serve within 2
days
A food is bacteria-safe if it is:
a. neutral and moist
b. neutral and dry
c. acidic and dry
d. acidic and moist - ANS C- Acidic and Dry
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, Clostridium perfringens is often found in - ANS A. Meat and gravies mixtures in large
quantities*
Salmonella sources are often: - ANS raw produce and uncooked foods of animal origin
What is the main purpose of water in the body? - ANS A. it acts as a medium for cell
metabolism*
B. helps transport Ca through cell membranes
C. maintains electrolyte balance
D. maintain body temp
(*B-D are true but not the main prupose)
Which of the following is a common cause of salmonella in a salad bar?
A- Fresh fruit
B- Egg salad
C- lettuce and tomato
D- Pickles - ANS B- Egg Salad
Which food-borne pathogen would most likely contaminate cooked rice or pasta in open pans
at room temperature? - ANS B- Bacillus Cereus
Camplybacter Jejuni- deals with poultry
Frozen chicken has been thawed in warm water. You should: - ANS B- Discard it
When taking an anticoagulant, avoid the following - ANS vitamin E supplements above 400IU
per day
Salmonella contamination in a foodservice can be best controlled by focusing on:
4
a. meat delivery procedures
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ANSWERS
A #10 Can holds how many cups? - ANS 13 cups
Best lab value to assess iron status - ANS ferritin
Where is lactose absorbed - ANS small intestine
Protein digestion begins in the - ANS A. mouth
B. stomach* (pepsin and trypsin released here)
C. SI
D. Iliue
Which of the following is reversed with vitamin A - ANS Nyclatopia- Night Blindness
Fresh Meat contamination comes mainly from - ANS A. botulism (dented cans)
B. Staph
C. clostridium
D. salmonella*
Vitamin A is involved in: - ANS Development of skin and tissue
1
Page
@COPYRIGHT @THEBRIGHT 2025/2026
, Which agency inspects and grades meat - ANS USDA
Four hours after eating you develop nausea, diarrhea, but no fever. The cause may be -
ANS Staph Aureus
Which mineral is involved in blood clotting - ANS A. Ca* (RBC formation Ca works w/ Vit K
and PRO to clot)
B. Phos
C. Fe
D. Selenium
Food service employees should wash their hands for at least - ANS 20 Seconds
A serum sodium level of 150mEq/L indicates - ANS Dehydration
136-146 is WNL. High Na d/t dehydration, hypernatremia
Which would you give to a person who is mildly hypokalemic? - ANS a- Blueberries
B- Cranberries
C- Applesauce
D- Cantaloupe* High phosphorus
To increase potassium intake, consume a snack of: - ANS a grilled cheese and tomato
sandwich and strawberries
Illness due to Bacillus cereus is due to contaminated ____ - ANS Rice Products and Starchy
Food
If you are on a low phosphorus diet, what food should you most avoid?
2
A- Beef
Page
@COPYRIGHT @THEBRIGHT 2025/2026
, B-OJ
C-Yogurt
D- Bread - ANS Yogurt
In cereal production, enrichment adds: - ANS iron
A serum sodium level of 115mEq/L may be due to:
A- Over-hydration
B-Dehydration
C- Very high Na intake - ANS Over hydration
The Shilling Test detects defects in the absorption of: - ANS B- Cycancobalamin (B12)
A cutting board was used to cut up raw chicken. It was then used to cut up raw vegetables.
Guests eating the meal became ill most likely from: - ANS Salmonella
What should you do with leftover sliced beef from lunch?
A- Throw it out
B- Let the meat cool at room temp and serve within 2 days
C- Refrigerate immediately and serve within 2 days
D- Keep in warmer until dinner time - ANS C- Refrigerate immediately and serve within 2
days
A food is bacteria-safe if it is:
a. neutral and moist
b. neutral and dry
c. acidic and dry
d. acidic and moist - ANS C- Acidic and Dry
3
Page
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, Clostridium perfringens is often found in - ANS A. Meat and gravies mixtures in large
quantities*
Salmonella sources are often: - ANS raw produce and uncooked foods of animal origin
What is the main purpose of water in the body? - ANS A. it acts as a medium for cell
metabolism*
B. helps transport Ca through cell membranes
C. maintains electrolyte balance
D. maintain body temp
(*B-D are true but not the main prupose)
Which of the following is a common cause of salmonella in a salad bar?
A- Fresh fruit
B- Egg salad
C- lettuce and tomato
D- Pickles - ANS B- Egg Salad
Which food-borne pathogen would most likely contaminate cooked rice or pasta in open pans
at room temperature? - ANS B- Bacillus Cereus
Camplybacter Jejuni- deals with poultry
Frozen chicken has been thawed in warm water. You should: - ANS B- Discard it
When taking an anticoagulant, avoid the following - ANS vitamin E supplements above 400IU
per day
Salmonella contamination in a foodservice can be best controlled by focusing on:
4
a. meat delivery procedures
Page
@COPYRIGHT @THEBRIGHT 2025/2026
