FAT TOM food safety
Quiz by Mindy Richards
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13 questions
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- Q1What does the 'T' in FAT TOM stand for in food safety?TemperatureTasteToxinsTime30s
- Q2What does the 'F' in FAT TOM stand for in food safety?FoodFreezingFlavorFire30s
- Q3What does the 'A' in FAT TOM stand for in food safety?AllergensAcidityAirAroma30s
- Q4What does the 'M' in FAT TOM stand for in food safety?MoldMoistureMagneticMeat30s
- Q5What does the 'O' in FAT TOM stand for in food safety?OrganicOdorOilOxygen30s
- Q6What does the 'T' in FAT TOM stand for in food safety?ToxinsTasteTemperatureTime30s
- Q7What does FAT TOM stand for?a) Freshness, Acidity, Temperature, Time, Oxygen, Moistured) Fungi, Acidity, Temperature, Time, Oxygen, Moistureb) Flavor, Acidity, Temperature, Time, Oxygen, Moisturec) Food, Acidity, Temperature, Time, Oxygen, Moisture30s
- Q8Why is understanding food spoilage important for culinary professionals?d) To increase food pricesb) To prevent Yelp reviewsa) To create new recipesc) To avoid making customers sick30s
- Q9Which of the following is NOT a factor in the FAT TOM acronym?d) Moistureb) Acidityc) Timea) Texture30s
- Q10What type of foods are more likely to harbor pathogens and need proper storage?b) Bread and applesd) Starchy foods like potatoesc) High-protein foods like meat and eggsa) Fruits and vegetables30s
- Q11Why should high-protein foods be stored in the refrigerator or freezer?d) To enhance their nutritional valueb) To avoid cross-contaminationc) To slow down bacterial growtha) To preserve their flavor30s
- Q12Why is it important to check canned foods for dents, leaks, bulges, or rust?b) To prevent cross-contaminationc) To verify their expiration datea) To ensure they are properly cookedd) To avoid consuming spoiled or contaminated food30s
- Q13In which temperature range does bacteria grow most rapidly, known as the "temperature danger zone"?d) 161°F - 200°Fc) 136°F - 160°Fa) 32°F - 40°Fb) 41°F - 135°F30s