Examination

Approved by: Methodologist .............................B.Bolorchimeg

Examination test of unit 1.            for the second course of cook           for 65 minutes

A variant

I.                   Translate the words .

The 3 most common types are:

a.       Campylobacter

b.      Salmonella

c.       E-coli

d.      Symptoms –

e.       Sources - 

f.        Contaminated water

g.       Contaminated milk

Un-sanitized, improperly sanitized or contaminated food preparation utensils

        Health Effects:

n  Death rarely occurs

n  Rare cases of bone/joint/heart disorders

n  Treatment:

n  Proper Hydration

n  Proper Nutrition                                                (15 points )

II.                Cooking - Use a metal probe thermometer to ensure the following minimum internal food temperatures are reached:

      Ground poultry - 74^oC (165^oF)

        Ground veal/beef/lamb/pork - 68^oC (154^oF)

      Beef, veal, lamb, goat - 60^oC (140^oF)

      Poultry - 74^oC (165^oF)

      Pork - 66^oC (151^oF)

      Fish - 60^oC (140^oF)

       Keep hot foods hot  •  above 60^oC (140^oF)

      Refrigerators  •  keep refrigerators below 4^oC (40^oF)

       Freezers  •  keep freezers below minus 18^oC (0^oF)               ( 25points)

  Good luck!                                                                                (Total  30 points)

 Approved by: Methodologist .............................B.Bolorchimeg

Examination test of unit 1.          for the second course of cook              for 65 minutes

B variant

I.                   Translate the word and word expressions

The following work practices are important factors in preventing the spread of foodborne bacteria:

a.       Preparation

b.      Handling

c.       Disinfecting

d.      Hygiene

e.       Rest

f.        Consult physician

        Pre-rinse -

         Wash -

        Final rinse –

Employees wash hands:

      Before starting or resuming food preparation

      Immediately after use of toilet

      After handling raw foods

      After coughing, sneezing or using a handkerchief

After touching hair, mouth, nose or ears  .                      (15 points )                         

II.                Dry foods must be:

      Stored above floor levels

      Rotated, using older stock first

      Used prior to expiry date

      Stored away from chemicals

      Stored in non-permeable containers such as plastic bins or in original cans

      Danger Zone - Keep hazardous foods out of the

      Danger Zone 4^oC (40^oF) to 60^oC (140^oF).

       Keep cold foods cold  •  below 4^oC (40^oF)                             ( 25points)

  

Good luck!                                                        (total 30 points)