WHAT'S INCLUDED IN THE PACKAGE?
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Cooks prepare, cook, season, and present a wide variety of foods. They provide complete meals or individual dishes. Cooks plan menus, determine the size of food portions, and estimate food requirements and costs. They also monitor and order supplies, and oversee others in the preparation, cooking, and handling of food.
Sample Cook Red Seal Exam Practice Questions
Sample Cook/Chef Red Seal Exam Practice Questions
These questions are based on Hygiene, Sanitation, & Safety
1. Symptoms of food-borne illnesses often include:
a) Dizziness and fatigue
b) Headache and muscle pain
c) Abdominal cramps, nausea, vomiting, and diarrhea
d) Allergic reactions and skin rashes
a) Dizziness and fatigue
b) Headache and muscle pain
c) Abdominal cramps, nausea, vomiting, and diarrhea
d) Allergic reactions and skin rashes
c) Abdominal cramps, nausea, vomiting, and diarrhea
2. What conditions must be met for a food-borne illness to be declared an official outbreak?
a) It must involve two or more people
b) Health officials must confirm it
c) The symptoms must include fever
d) Both a and b
d) Both a and b
3. Who is generally more susceptible to the severity of food-borne illnesses?
a) Healthy adults
b) Children, the elderly, and immunocompromised individuals
c) Vegetarians
d) Athletes
3. Who is generally more susceptible to the severity of food-borne illnesses?
a) Healthy adults
b) Children, the elderly, and immunocompromised individuals
c) Vegetarians
d) Athletes
b) Children, the elderly, and immunocompromised individuals
4. What are examples of physical contaminants that can accidentally find their way into foods?
a) Insecticides and cleaning compounds
b) Rodent hairs and paint chips
c) Toxins from certain plants
d) Mold and yeast
4. What are examples of physical contaminants that can accidentally find their way into foods?
a) Insecticides and cleaning compounds
b) Rodent hairs and paint chips
c) Toxins from certain plants
d) Mold and yeast
b) Rodent hairs and paint chips
5. Which type of contaminant accounts for the majority of food-borne illnesses?
a) Chemical contaminants
b) Physical contaminants
c) Biological contaminants
d) Intentional contaminants
5. Which type of contaminant accounts for the majority of food-borne illnesses?
a) Chemical contaminants
b) Physical contaminants
c) Biological contaminants
d) Intentional contaminants
c) Biological contaminants
6. What is the key difference between intoxication and infection in food-borne illnesses?
a) Intoxication involves large numbers of living pathogens.
b) Infection occurs when toxins from bacteria are consumed.
c) Intoxication is caused by naturally occurring poisons.
d) Infection involves consuming food containing toxins.
6. What is the key difference between intoxication and infection in food-borne illnesses?
a) Intoxication involves large numbers of living pathogens.
b) Infection occurs when toxins from bacteria are consumed.
c) Intoxication is caused by naturally occurring poisons.
d) Infection involves consuming food containing toxins.
b) Infection occurs when toxins from bacteria are consumed.
7. What is the role of fungi in food-borne illnesses?
a) They are responsible for up to 95 percent of illnesses.
b) They are more adaptable and often cause food spoilage.
c) They are beneficial for food production.
d) They are viruses that multiply in food.
7. What is the role of fungi in food-borne illnesses?
a) They are responsible for up to 95 percent of illnesses.
b) They are more adaptable and often cause food spoilage.
c) They are beneficial for food production.
d) They are viruses that multiply in food.
b) They are more adaptable and often cause food spoilage.
8. What is a primary defense against food-borne viruses?
a) Cooking food at high temperatures
b) Obtaining shellfish from certified waters
c) Adding acidic ingredients to food
d) Using suitable utensils
8. What is a primary defense against food-borne viruses?
a) Cooking food at high temperatures
b) Obtaining shellfish from certified waters
c) Adding acidic ingredients to food
d) Using suitable utensils
b) Obtaining shellfish from certified waters
9. How do parasites differ from other pathogens?
a) They benefit the host organism.
b) They are only found in meat products.
c) They reproduce in the larval stage in muscle meats.
d) They feed on and shelter in another organism.
9. How do parasites differ from other pathogens?
a) They benefit the host organism.
b) They are only found in meat products.
c) They reproduce in the larval stage in muscle meats.
d) They feed on and shelter in another organism.
d) They feed on and shelter in another organism.
10. What conditions do bacteria require for growth and reproduction?
a) Oxygen, low moisture, and time
b) Oxygen, high moisture, and time
c) Protein source, moisture, and time
d) Protein source, high acidity, and low moisture
10. What conditions do bacteria require for growth and reproduction?
a) Oxygen, low moisture, and time
b) Oxygen, high moisture, and time
c) Protein source, moisture, and time
d) Protein source, high acidity, and low moisture
c) Protein source, moisture, and time
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