HFA4U Exam Review UPDATED ACTUAL
QUESTIONS AND CORRECT ANSWERS
4 Safety Practices - CORRECT ANSWER Clean- this includes yourself, appliances,
surfaces, tools and certain foods (like vegetables)
Cook- cook foods properly to the appropriate internal temperature. This is the best food-
borne illness prevention method
Separate- separate foods that could cause cross-contamination
Chill- chill and store fresh and leftover foods at the appropriate temperatures
2-2-4 Rule - CORRECT ANSWER 2 inches
2 hours
4 days
Kitchen Sanitation - CORRECT ANSWER reducing pathogens to a level is not likely
to cause contamination
Pathogen - CORRECT ANSWER a disease-producing organism such as a virus or
bacterium
Natural Cleansers in the Kitchen - CORRECT ANSWER salt, vinegar, baking soda,
borax
Hazard Symbols - CORRECT ANSWER 3 parts:
- the picture
- the frame
- the caution
Danger Zone - CORRECT ANSWER The temperature range in which bacteria
multiply most quickly and in which food spoilage is most common (4-60 degrees)
, Oxidization - CORRECT ANSWER a reaction between enzymes in some fruits and
vegetables and oxygen in the air; turns the fruit or vegetable brown
Blanching - CORRECT ANSWER immersing food in boiling water for a short time
and then plunging the food into iced water or cold running water to stop the cooking
Bacteria - CORRECT ANSWER single-celled microrganisms found in soil, air, or
water
Sanitation - CORRECT ANSWER to destroy unwanted contaminants such as bacteria
and viruses using a chemical substance (kills 999/1000 microrganisms)
Nutrient Value - CORRECT ANSWER an indication of the contribution of a food to
the nutrient content of the diet. a key principle of food preparation is retaining nutrient value.
Contamination - CORRECT ANSWER when harmful micro organisms move from one
place to another
Food borne illness - CORRECT ANSWER disease acquired from eating or drinking
contaminated food or water
symptoms: stomach cramps, fever, headache, nausea
onset: 5 days after eating
Virus - CORRECT ANSWER micro organism that multiply inside living cells and
cause illness
Properly defrost food - CORRECT ANSWER - can be defrosted in the refrigerator
under running cold water or in the microwave food can also be cooked from frozen safely
When leftovers should be placed in the fridge - CORRECT ANSWER - within 2 hours
QUESTIONS AND CORRECT ANSWERS
4 Safety Practices - CORRECT ANSWER Clean- this includes yourself, appliances,
surfaces, tools and certain foods (like vegetables)
Cook- cook foods properly to the appropriate internal temperature. This is the best food-
borne illness prevention method
Separate- separate foods that could cause cross-contamination
Chill- chill and store fresh and leftover foods at the appropriate temperatures
2-2-4 Rule - CORRECT ANSWER 2 inches
2 hours
4 days
Kitchen Sanitation - CORRECT ANSWER reducing pathogens to a level is not likely
to cause contamination
Pathogen - CORRECT ANSWER a disease-producing organism such as a virus or
bacterium
Natural Cleansers in the Kitchen - CORRECT ANSWER salt, vinegar, baking soda,
borax
Hazard Symbols - CORRECT ANSWER 3 parts:
- the picture
- the frame
- the caution
Danger Zone - CORRECT ANSWER The temperature range in which bacteria
multiply most quickly and in which food spoilage is most common (4-60 degrees)
, Oxidization - CORRECT ANSWER a reaction between enzymes in some fruits and
vegetables and oxygen in the air; turns the fruit or vegetable brown
Blanching - CORRECT ANSWER immersing food in boiling water for a short time
and then plunging the food into iced water or cold running water to stop the cooking
Bacteria - CORRECT ANSWER single-celled microrganisms found in soil, air, or
water
Sanitation - CORRECT ANSWER to destroy unwanted contaminants such as bacteria
and viruses using a chemical substance (kills 999/1000 microrganisms)
Nutrient Value - CORRECT ANSWER an indication of the contribution of a food to
the nutrient content of the diet. a key principle of food preparation is retaining nutrient value.
Contamination - CORRECT ANSWER when harmful micro organisms move from one
place to another
Food borne illness - CORRECT ANSWER disease acquired from eating or drinking
contaminated food or water
symptoms: stomach cramps, fever, headache, nausea
onset: 5 days after eating
Virus - CORRECT ANSWER micro organism that multiply inside living cells and
cause illness
Properly defrost food - CORRECT ANSWER - can be defrosted in the refrigerator
under running cold water or in the microwave food can also be cooked from frozen safely
When leftovers should be placed in the fridge - CORRECT ANSWER - within 2 hours
