Allergens Practice Test 1

Question 1

Gluten is found in which of the following?

Accepted Answer

All of these

Answer

Barley

Answer

Rye

Answer

Wheat

Question 2

Which of the following would trigger symptoms in a person with Celiac Disease?

Accepted Answer

Eating wheat

Answer

Drinking milk

Answer

Eating soy

Answer

All of these

Question 3

Which of the following is not a shellfish?

Accepted Answer

All are shellfish

Answer

Shrimp

Answer

Mollusk

Answer

Lobster

Question 4

When there is a designated person to assist a guest with a food allergy, what is that person's job?

Accepted Answer

To take the guest's order, communicate it to the chef, and take the correct plate to the right guest without any cross-contact

Answer

To take the guest's order, cook the order, add appropriate garnishes, sides, and sauces and take the correct plate to the right guest without any cross-contact.

Answer

To add garnishes before serving the order.

Answer

To take the guest's order.

Question 5

Which population experiences the highest occurrences of food allergies?

Accepted Answer

Children

Answer

Elderly

Answer

Men

Answer

Women

Question 6

Which of the following is a symptom of an allergic reaction?

Accepted Answer

Hives

Answer

Weakness

Answer

Dizziness

Answer

All of these

Question 7

Which population experiences the highest occurrences of food allergies?

Accepted Answer

Children

Answer

Elderly

Answer

Men

Answer

Women

Question 8

Which of the following is a system for identifying allergen special orders?

Accepted Answer

Color coded plate

Answer

Segregation

Answer

Shape identification

Answer

Random selection

Question 9

Epinephrine is a cure for certain food allergies.

Accepted Answer

False

Answer

True

Question 10

Which of the following is NOT a common characteristic of potentially hazardous foods?

Accepted Answer

They have a low water activity

Answer

They are neutral or slightly acidic

Answer

They have a high protein content

Answer

All of the above are common characteristics of potentially hazardous foods