Class: Culinary Arts Assessment

Student name:
Unit: Sanitation
Score:_____ Points possible:20
Period: 1st hr
Standards:
RFBS.01.02.a (CUL) Identify characteristics of major foodborne pathogens, their role in
causing illness, foods involved in outbreaks, and methods of prevention.
RFBS.02 (CUL) Integrate knowledge, skills, practices required for careers in food
science, food technology, dietetics, and nutrition.
RFBS.02.01 (CUL) Evaluate nutrition principles, food plans, preparation techniques and
specialized dietary plans in a variety of settings.
Directions:
Please fully read and answer the following 10 questions to the best of your ability. There are 20
total points possible from 10 different questions in the form of True/False, Multiple choice and
Matching. Good luck!
A. True/False (2 point each)
Please answer the following 2 questions by circling T for true and F for false.
1. The cells of the immune system that provide protection from disease move about the
body in the fluids of the circulatory and lymphatic systems?
a) T
b) F
2. Complex carbohydrates are considered the best nutrient source of fuel for endurance
athletes?
a) T
b) F
3. Salmonella forms spores.
a) T
b) F
4. Biological, chemical and physical hazards, regarding foodborne illnesses, really have no
differences.
a) T
b) F
B. Multiple choice (2 point each)
Please answer the following 4 questions by circling the answer you feel is correct.
5. Which of the following best describes a shared function of the nervous system and the
endocrine system?
a) Regulating growth and development
b) Controlling blood pressure and water balance in the body

c) Activating the reproductive glands

d) Providing means of communication within the body
6. Which of the following food preparation and storage practices is most essential for
preventing food contamination?
a) Placing eggs, milk, and cheese in the coldest parts of the refrigerator
b) Isolating raw meat and seafood from other foods during preparation
c) Never eating leftovers that have been refrigerated for more than two days
d) Using a wood cutting board when preparing foods at home
7. In addition to sugar, _____ added to soda can be detrimental to the health of children
because it binds with calcium, causing it to be drawn out of still-developing bones.
a) All-purpose flour
b) Phosphorous
c) Refined sugar
d) Egg whites
8. When assembling ingredients for baking, substituting _____ for whole eggs would reduce
the cholesterol content.
a) All-purpose flour
b) Phosphorous
c) Refined sugar
d) Egg whites
C. Matching (2 point each)
Please answer the following questions by matching the foodborne illness with the correct
form in which that illness is found.
Foodborne illness
9. E. coli = ______
10. Hepatitis A = ______

Form
a) Bacteria
b) Parasites
c) Viruses