Name Course Date Ge econ oe SECTION 8-1 TEST Section 8-1—The Safe Foodhandler Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided, Reread your answers before turning in your paper. (6 points each) 1, What is a foodhandler? 2, What can practicing good grooming habits help prevent the outbreak of? 3, What are the three requirements of fingernails in the foodservice industry? 4, Why should fake fingernails never be worn in the commercial kitchen? 5. What type of hazard is created if nail polish has chipped off and contaminated food? 6. Why is it important to wear clean clothes to work? 7. Why is it important to wear comfortable shoes? 8. What type of shoes should be worn when working in the foodservice industry? 9. Why is protective clothing worn in the foodservice industry? 10. What is one type of hair restraint used in foodservice? (Continued on next page) Culinary Essentials Instructor Resource Guide 289 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.SECTION 8-1 TEST |continued 11. Why are gloves worn as a precautionary measure when handling foods? 12, When should foodservice workers change gloves? 13. What is the most important thing you can do to prevent the transfer of foodservice bacteria? 14, How long should you wash your hands with soap and water? 15. What are hand sani ers? Workplace Challenge Directions: Part A: Number the steps in the hand-washing procedure in the order in which they occur in the space provided to the left of each step. Part B: What are three instances when you should wash your hands? (10 points total) Part A: (7 points) _____Rub hands and arms for at least 20 seconds. ____ Rinse off soap thoroughly under running hot water. __ Tum off the water faucet using a paper towel. ____ Dry hands and arms using a separate paper towel. ___ Wet hands and forearms with hot water. ___ Clean fingernails with nail brush. ___ Apply enough soap to build up a good lather. Part B: (3 points) ° ° ° 290 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.Name. Course Date Ee eee SECTION 8-2 TEST Section 8-2—The HACCP System Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (6 points each) 1. What does the “flow of food” mean in a foodservice operation? 2. What does HACCP stand for? ‘3, What was the HACCP system designed to help ensure? 4, What are the three factors involved in the HACCP system, which helps to ensure food safety? 5. What are two things that the HACCP system helps foodservice employees do? 6. What are three of the most frequently found hazards that can cause illness in the foodservice operation? 7. What is a critical control point? 8. What is the most common cause of foodborne illness? 9. What is a technique used to quickly cool foods? (Continued on next page) Culinary Essentials Instructor Resource Guide 291 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.SECTION TEST | continued 10. What are two important measurements that impact food safety? 11. What does “minimum internal temperature” mean? 12, What is the “Temperature Danger Zone”? 13. How long can food be kept in the “Temperature Danger Zone”? 14, How are food thermometers used? 15. What does it mean to calibrate a thermometer? Workplace Challenge Directions: Part A: List the seven steps of the HACCP system, Part B: List the safe internal cooking temperatures for the foods listed below. (10 points) Part A: (7 points) oo ee Part B: (3 points) Food Minimum Internal Temperature Time Ham Hamburger Fish 292 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.Name. Course Date acon eed en Section 8-3—The Flow of Food Matching Directions: Read each description carefully. Match each description in the left column with the cor- rect key term from the right column. Write the letter of the key term in the space provided to the left of each number. Use each term only once. Check your answers before turning in your paper. (6 points each) ions: Key Term: 1. The acceptance of deliveries. A. Pasteurized B. Dry storage 2. The placement of food in a location for later use. = c. FDA _____ 38. Storage area for foods with a long shelf life. Bao _____ 4. Food products that need to be kept at temperatures between BE. Holding 36 and 40° ee 5. An inventory method of stock rotation used in foodservice. G. Perishable 6. Food products that need to be stored at a maximum _-H- Refrigerated storage temperature of O°F I. Frozen storage J. Storing 7. Organization that oversees the shipping of shellfish. 8. Food products that have been heat-treated to kill bacteria. 9. Products that spoil quickly. 10. The process of keeping food warm until someone orders it. Short Answers Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (6 points each) 11. The ideal temperature for a dry storage area is E 12, Always store cooked foods raw foods to prevent cross-contamination. 13. Frozen foods should be thawed in the 14, Identification tags for live clams, oysters, or mussels, need to be kept for days. 15, Number the following manual dishwashing steps in correct order from one to five. Scrape Sanitize Air dry Rinse Wash, (Continued on next page) Culinary Essentials Instructor Resource Guide 293 Copyright © Glencoe/MeGraw-Hill, a division of The McGraw-Hill Companies, Inc.SECTION TEST | continued Workplace Challenge Directions: List ten general guidelines for preparing and cooking food. (10 points) ° 294 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.