Culinary Final Exam with Accurate
Solutions
1. Why are preschool-age children at higher risk for food borne illnesses?
a. They have not built up strong immune systems.
b. They are more likely to spend time in a hospital.
c. They are more likely to suffer allergic reactions.
d. Their appetites have increased since birth. - a. They have not built up strong immune
systems.
2. What is a TCS food?
a. Bread
b. Flour
c. Sprouts
d. Strawberries - c. Sprouts
3. The 5 common mistakes that can lead to foodborne illness are failing to cook food
adequately, holding food at incorrect temperatures, using contaminated equipment,
practicing poor personal hygiene and:
a. Reheating leftover food
b. Serving ready-to eat food
c. Using single-use, disposable gloves
d. Purchasing food from unsafe sources - d. Purchasing food from unsafe sources
4. What is an important measure for preventing foodborne illness?
a. Serving locally grown food
b. Using new equipment
c. Measuring pathogens
d. Controlling time and temperature - d. Controlling time and temperature
5. Raw chicken breasts are left out at room temperature on prep table. What is the risk
that could cause a foodborne illness?
a. Cross-contamination
b. Poor cleaning and sanitizing
c. Poor personal hygiene
d. Time-Temperature abuse - d. Time-Temperature abuse
6. A server cleans a dining table with a wiping cloth and then puts the cloth in an apron
pocket. What is the risk that could cause a foodborne illness?
a. Cross-contamination
b. Poor cleaning and sanitizing
, c. Poor personal hygiene
d. Time-temperature abuse - b. Poor cleaning and sanitizing
7. What are the most common symptoms of a foodborne illness?
a. Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness
b. Diarrhea, vomiting, fever, nausea, abdominal cramps and headache
c. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
d. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness - c. Diarrhea,
vomiting, fever, nausea, abdominal cramps, and jaundice
8. What is the most important way to prevent a foodborne illness from bacteria?
a. Control time and temperature
b. Prevent cross-contamination
c. Practice good personal hygiene.
d. Practice good cleaning and sanitizing. - a. Control time and temperature
9. Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food?
a. Potato salad
b. Thick Stews
c. Dairy products
d. Raw ground beef - d. Raw ground beef
10. What is the most important way to prevent a foodborne illness from viruses?
a. Control time and temperature
b. Prevent cross-contamination
c. Practice good personal hygiene
d. Practice good cleaning and sanitizing - c. Practice good personal hygiene
11. A guest called a restaurant and told the manager about getting sick after eating
there. The guest complained of vomiting and diarrhea a few hours after eating the raw
oysters. What pathogen probably caused the illness?
a. Norovirus
b. Shigella spp.
c. Samonella Typhi
d. Shiga toxin-producing E. coli - a. Norovirus
12. Parasites are commonly linked with what type of food?
a. Rice
b. Poultry
c. Seafood
d. Canned food - c. Seafood
13. A guest had a reversal of hot and cold sensation after eating seafood. What most
likely caused the illness?
a. Toxin
b. Virus
Solutions
1. Why are preschool-age children at higher risk for food borne illnesses?
a. They have not built up strong immune systems.
b. They are more likely to spend time in a hospital.
c. They are more likely to suffer allergic reactions.
d. Their appetites have increased since birth. - a. They have not built up strong immune
systems.
2. What is a TCS food?
a. Bread
b. Flour
c. Sprouts
d. Strawberries - c. Sprouts
3. The 5 common mistakes that can lead to foodborne illness are failing to cook food
adequately, holding food at incorrect temperatures, using contaminated equipment,
practicing poor personal hygiene and:
a. Reheating leftover food
b. Serving ready-to eat food
c. Using single-use, disposable gloves
d. Purchasing food from unsafe sources - d. Purchasing food from unsafe sources
4. What is an important measure for preventing foodborne illness?
a. Serving locally grown food
b. Using new equipment
c. Measuring pathogens
d. Controlling time and temperature - d. Controlling time and temperature
5. Raw chicken breasts are left out at room temperature on prep table. What is the risk
that could cause a foodborne illness?
a. Cross-contamination
b. Poor cleaning and sanitizing
c. Poor personal hygiene
d. Time-Temperature abuse - d. Time-Temperature abuse
6. A server cleans a dining table with a wiping cloth and then puts the cloth in an apron
pocket. What is the risk that could cause a foodborne illness?
a. Cross-contamination
b. Poor cleaning and sanitizing
, c. Poor personal hygiene
d. Time-temperature abuse - b. Poor cleaning and sanitizing
7. What are the most common symptoms of a foodborne illness?
a. Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness
b. Diarrhea, vomiting, fever, nausea, abdominal cramps and headache
c. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
d. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness - c. Diarrhea,
vomiting, fever, nausea, abdominal cramps, and jaundice
8. What is the most important way to prevent a foodborne illness from bacteria?
a. Control time and temperature
b. Prevent cross-contamination
c. Practice good personal hygiene.
d. Practice good cleaning and sanitizing. - a. Control time and temperature
9. Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food?
a. Potato salad
b. Thick Stews
c. Dairy products
d. Raw ground beef - d. Raw ground beef
10. What is the most important way to prevent a foodborne illness from viruses?
a. Control time and temperature
b. Prevent cross-contamination
c. Practice good personal hygiene
d. Practice good cleaning and sanitizing - c. Practice good personal hygiene
11. A guest called a restaurant and told the manager about getting sick after eating
there. The guest complained of vomiting and diarrhea a few hours after eating the raw
oysters. What pathogen probably caused the illness?
a. Norovirus
b. Shigella spp.
c. Samonella Typhi
d. Shiga toxin-producing E. coli - a. Norovirus
12. Parasites are commonly linked with what type of food?
a. Rice
b. Poultry
c. Seafood
d. Canned food - c. Seafood
13. A guest had a reversal of hot and cold sensation after eating seafood. What most
likely caused the illness?
a. Toxin
b. Virus
