AAFCS - American Association of Family and Consumer Sciences Food Science and Safety Questions and Answers

Question 1

A food service worker finishes cooking a large pot of chili at 1:00 PM for later use. To ensure safety, what is the correct two-stage cooling process according to the FDA Food Code?

Accepted Answer

Cool from 135°F to 70°F within 2 hours, and then to 41°F or lower within the next 4 hours.

Answer

Cool from 135°F to 70°F within 4 hours, and then to 41°F or lower within the next 2 hours.

Answer

Cool from 145°F to 60°F within 3 hours, and then to 41°F or lower within the next 3 hours.

Answer

Cool from 135°F to 41°F or lower within a total of 4 hours.

Question 2

Which of the following food preservation methods works primarily by reducing water activity to a level that inhibits the growth of microorganisms?

Accepted Answer

Dehydration

Answer

Canning

Answer

Pickling

Answer

Fermentation

Question 3

A restaurant is developing a Hazard Analysis and Critical Control Points (HACCP) plan for its grilled chicken breast entree. Which of the following is the most appropriate Critical Control Point (CCP)?

Accepted Answer

Cooking the chicken to a final internal temperature of 165°F.

Answer

Receiving the raw chicken from the supplier.

Answer

Storing the chicken in the refrigerator at 41°F.

Answer

Plating the cooked chicken for service.

Question 4

A culinary student is preparing a fresh garden salad and a raw chicken dish. To prevent cross-contamination, which of the following is the most effective procedure?

Accepted Answer

Prepare the entire salad first, then clean and sanitize the work surface and utensils before handling the raw chicken.

Answer

Use the same cutting board for both the chicken and salad vegetables, but wash it thoroughly with hot water in between uses.

Answer

Rinse the raw chicken in the sink to remove surface bacteria before cutting it.

Answer

Store the prepared salad on the bottom shelf of the refrigerator and the raw chicken on the top shelf.

Question 5

In baking, baking soda (sodium bicarbonate) is a chemical leavening agent that produces carbon dioxide gas, causing the batter to rise. This reaction requires the presence of which component?

Accepted Answer

An acid, such as buttermilk or lemon juice

Answer

A protein, such as gelatin

Answer

A complex carbohydrate, such as cornstarch

Answer

A fat, such as shortening or oil

Question 6

Which of the following foodborne pathogens is a major concern in ready-to-eat foods like deli meats and soft cheeses because it can grow at refrigeration temperatures, posing a significant risk to pregnant women?

Accepted Answer

*Listeria monocytogenes*

Answer

*Escherichia coli* O157:H7

Answer

*Salmonella Enteritidis*

Answer

*Clostridium botulinum*