Foods 2 Objective 2.01

What does NOT indicate that canned products are unsafe?
1. Dents
2. Rust on can
3. Swollen ends
4. Torn label
Fresh eggs should be received at what temperature?
1. 39ºF (3.9ºC).
2. 41ºF (5ºC).
3. 45ºF (7.2ºC).
4. 50ºF (10ºC).
All are general purchasing and receiving principles except:
1. Check shipments for intact packaging
2. Inspect deliveries immediately and put items away as quickly as possible
3. Schedule all deliveries at the same time
4. Use calibrated thermometers to check the temperature
Receiving is an important step in the flow of food in a food service establishment because:
1. Amount due may not reflect on the invoice.
2. Food is examined for the first time
3. The receiver gets a break from other food handling duties.
4. The receiver gets to meet the food delivery supplier
A shipment of MAP, vacuum-packed, and sous vide meats arrived at a facility. How should their temperature be checked?
1. Insert thermometer probe between two packages, being careful not to puncture
2. Insert thermometer probe through middle of package in the thickest part of meat
3. Place hand on top of meat
4. Place hand on top of meat
A fresh shipment of pork delivered to a hospital will be:
1. Bright red in color
2. Brown with purple blotches
3. Light red with white spots
4. Pink lean meat with white fat
If poultry passed inspection by the USDA, was received and strored properly, it is:
1. Free from salmonella spp
2. Safe to eat as long as it is cooked to 165º F for 15 seconds
3. Safe to eat even if not fully cooked
4. Safe to marinate at room temperature before cooking to 165º F for 15 seconds.
Which shipment of food should be rejected?
1. Chicken received at 41ºF (5ºC)
2. Oysters with closed shells
3. Salmon packed in self-draining, crushed ice
4. Sous Vide packed food that is leaking
What is MOST important when choosing a food supplier?
1. It meets food safety standards
2. It offers deliveries whenever wanted
3. Prices are the lowest.
4. Warehouse is close to your location
Which is NOT a correct step in using the ice-point method for calibrating a thermometer?
1. First insert thermometer stem or probe into a container of boiling water
2. Second insert thermometer stem or probe into a container of ice water
3. Third wait thirty seconds or until the temperature indicator stops moving
4. Fourth wait sixty seconds or until the thermometer indicator stops moving
A case of beef roast carries both a USDA inspection stamp and a USDA choice grade stamp. What do these stamps indicate?
1. Beef roasts are free from disease-causing microorganisms
2. Farmer used only USDA-certified animal feed
3. Meat and processing plant have met USDA standards and the meat quality is acceptable
4. Meat wholesaler meets USDA quality/grading standards

Foods 2 Objective 2.01

Quiz