FOOD HYGIENCE AND SANITATION

MIDTERM EXAMINATION

Name: ___________________________________________Course:_____________ Date:___________ Score:___________

I. IDENTIFICATION: Choose the best possible answer in the table below. Write your answer on the space
provided

Food Preparation Mishandling Deep-Chill Storage Calibrating Thermometer

o o o o
Immersion Probe 2 F(1 C) lower 50 F and 70 F Air Probe
Digital Thermometer 41oF to 140oF Bi-metallic stemmed Cooking Areas
Thermometer

1. ___________________Storage areas should be accessible to receiving.

2. ___________________at what temperature level to keep potentially hazardous food out of the
temperature danger zone?
3. ___________________it is a thermometer measure temperature through a metal probe or sensing area
and display results.
4. ___________________it is used to measure the temperatures of liquids such as soups, sauces, or frying
oil.
5. ___________________it is used to measure temperature inside walk-ins or ovens.
6. ___________________this kind of thermometers is inexpensive and capable of measuring temperatures
from 0oF to 220oF.
7. ___________________to keep a food at a specific temperature, the temperature in the refrigerator
usually must be about what temperature level?
8. ___________________this type of storage is best for meat, fish, poultry, and sous vide foods.
9. ___________________the storeroom temperature should be between in what temperature level?
10. ___________________broken boxes, leaky packages, or dented cans may be signs of what?

II. MATCHING TYPE: Match the column A with column B. Write the letter of your choice on the blanks after each
number.
Column A. Column B.

11. ___Beef color a. Light red

12. ___Pork color b. Bright, clear, and full
13. ___Lamb color c. Bright cherry red
14. ___Fish color d. Hard and heavy for lobster and crabs
15. ___Poultry e. Pink lean meat, white fat
16. ___Fish eyes f. Mild ocean or seaweed smell
17. ___Shellfish g. Clean and unbroken
18. ___Dairy h. Bright red gills, bright shiny skin
19. ___Crustacea i. Sweetish flavor, uniform color, firm texture
20. ___Eggs shell j. No discoloration
III. ENUMERATION.

1-7. Give the seven General Purchasing and Receiving Principles.

8-10. Write the three following Guidelines when storing foods in dry storage.

IV. ILLUSTRATION: Draw the chart below of Proper Refrigerator Storage, Top-to-Bottom storage of different raw
and ready-to-eat products in the same refrigerator. 20pts.

Trivia: Give at least one of the richest teen celebrities in the world.