1. The science that studies the structure, properties and vital activity of microorganisms.
1. Microbiology 2. Physiology 3. Hygiene.
2. Tiny living organisms widely distributed in soil, water, and air.
1. Viruses 2. Microbes 3. Bacteria
3. Is there such a concept in microbiology as beneficial microbes
1. Yes 2. No.
4. Single-celled, most studied microorganisms.
1. bacteria 2. Viruses 3. Yeasts
5. Unicellular or multicellular lower plant organisms, in their life activity, needing readily available food substances and access to air.
1. Yeast 2. Moldy fungi 3. Bacteria
6. Unicellular immobile microorganisms.
1. Viruses 2. Microbes 3. Yeasts
7. Special infectious agents belonging to the simplest forms of life that do not have a cellular structure.
1. Viruses 2. Bacteria 3. Yeast
8. The main factors affecting the activity of microbes.
1. Temperature, humidity, light, nutrient environment.
2. Protein, fat, carbohydrates, minerals, water 2.
9. Optimal temperature for microbial growth.
1. 180 С 2. 25-35 0С 3. 40 0- -500С
10. Which temperature slows or stops the development of microbes but does not kill them.
1. 00С 2. 0-5 0С 3. 6 0–200С
11. The temperature that has a detrimental effect on the development of microbes.
1. 60-1200С 2. 40-500С
12. Which foods spoil faster, i.e., which are stored at:
1. High humidity
2. Low humidity
13. How does an environment with elevated concentrations of substances act.
1. Microorganisms develop and live favorably
2. Microorganisms stop their development.
14. The effect of light on the life activity of microbes.
1. Kills germs.
2. Promotes the development of germs.
15. The most favorable environment for the development of microbes is
1. Humidity
2. Soil
3. Air
16. The most contaminated layer of soil
1. 10-30 cm 2. 50-70 cm 3. Up to 1 m
17. Unfavorable environment for microbial life.
1. Soil
2. Water
3. Air
18. As evidenced by the presence of E. coli on the hands of a p.o.p. worker.
1. Worked with contaminated food.
2. Low sanitary culture.
19. How does meat contamination occur.
1. During slaughtering and processing at the meat plant.
2. During the life cycle of the animals.
20. What must be done to preserve the quality of meat carcasses, pieces of meat.
1. Process all meat immediately.
2. Strictly observe the conditions and terms of storage.
3. do nothing.
21. Why do fresh-frozen fish keep longer.
1. because the microbiological processes are suspended, or are slower.
2. because it is freshly frozen.
22. How does the fish eggs become inseminated.
1. Inside the fish, as it is near the intestine. 2.
2. it becomes inseminated during processing.
23. What is done to suppress microbial growth in caviar for future storage. 1.
1. the caviar must be washed.
2. It is necessary to observe sanitary rules of its processing.
3. Introduction of table salt and antiseptics.
24. What is biological bombardment?
1. A bloated can of canned food due to a violation of the sterilization regime
2. A bloated can of canned food due to a breach of the storage regime.
25. How do germs get into milk?
1. from a sick animal
2. From the udder and wool of the animal, the hands of the milkmaid, bedding.
26. Temperature and storage time of pasteurized milk.
1. 36 h. t – 40C 2. 48 h. t – 100C 3. 12 hrs. t – 00C
27. Which dairy products store better
1. Milk
2. Dairy products
3. Condensed milk
28. Why butter can be stored for up to 10 days at 40C.
1. Because when it is stored for a long time, it turns yellow.
2. Because when stored for a long time, it becomes tasteless.
3. Because the bacteria cause fats to go rancid and give the oil a bitter taste.
29. Which eggs can be used in restaurants and cafeterias?
1. Goose eggs 2. Chicken eggs 3. Duck
30. Why melange can be used only for making confectionery and flour products.
1. because high and prolonged heat treatment kills microbes.
2. so gives flour confectionery flavor and aroma.
31. Why fresh vegetables and fruits are immune to spoilage.
1. Because they are properly stored.
2. Because they contain phytoncides, organic acids, essential oils.
32. Chalk disease is.
1. when the crumb of bread softens.
2. a white floury coating appears on the crumb of the bread.
3. red spots appear on the crumb of the bread and liquefaction occurs.
33. What are the names of the microorganisms that cause human disease.
1. Pathogenic .
2. Harmful
3. Useful.
34. Infectious diseases are – .
1. food poisonings
2. a group of diseases caused by pathogenic microorganisms.
35. What is the period from the time germs enter the body to the manifestation of the disease?
1. incubation period.
2. the disease-causing period
3. The contagious period.
36. Acute intestinal infections are …
1. pathogens of intestinal infections.
2. contagious diseases affecting the human intestine and occurring in an acute form.
37. What is “dirty hands disease”?
1. it is when hands are not washed well.
2. when pustules and other “sores” appear on your hands
This is when germs enter the body only through the mouth with water and food, prepared with violations of sanitary and epidemiological rules. 38.
38. A particularly dangerous infection that enters the human body through the mouth. Incubation period 2…6 days. Signs of the disease: sudden, uncontrollable diarrhea and vomiting, weakness, headache, dizziness, body temperature 350 C, convulsions. 1.
1. cholera
2. Paratyphus
3. typhoid fever.
39. What should be done in catering establishments to avoid acute intestinal infections.
1. Nothing.
2. Observe the rules of sanitation and hygiene.
3. wear clean protective clothing.
40. Zoonoses are
1. food-borne infectious diseases, which are transmitted to humans from sick animals through meat and milk.
2. food infectious diseases.
3. food poisonings.
41.How to prevent humans from contracting the contagious disease foot-and-mouth disease.
1. Use all meat and dairy products only in those dishes that are heat-treated.
2. No.
3. Such animals must be destroyed.
42. Food poisonings are …
1. acute illnesses arising from the consumption of food containing substances poisonous to the body of microbial and non-microbial nature.
2. disorders of the gastrointestinal tract.
3. pathogens of intestinal infections.
43. Occur mainly from the consumption of contaminated foods from cereals and leguminous crops.
1. Mycotoxicoses .
2. Intestinal infections.
3. Food poisonings.
44. Worms in the development of which humans are the “primary host”
1. Bovine and porcine tethers, broad tapeworms, opisthorchiasis. 2.
2. trichinellae, echinococcus.
45. A branch of hygiene science that studies the effects of the work process and the conditions of the working environment on the human body.
1. Personal hygiene 2. Occupational hygiene.
46. A set of sanitary rules to be observed by catering workers.
1. Personal hygiene 2. Occupational hygiene.
47. What should be done to ensure that contaminants do not get on food from the body and personal clothing of food service workers during the food preparation process.
1. Observe personal hygiene.
2. Keep mouth, body and hair clean.
3. use sanitary clothing.
48. Sanitary Behavior Regime.
1. obliges employees of catering establishments to keep their workplace, equipment, tools and utensils clean.
2. Mandates personal hygiene.
3. Obliges employees to have a personal health record book.
49. Requires trash receptacles to be located at what distance from production areas.
1. Any distance, since it does not matter.
2. At a distance of at least 100m.
3. at a distance of at least 25 m.
50. Why there are special requirements for the design of a cold room.
1. Because the cold shop is a specialized shop.
2. Because the products produced are not subjected to heat treatment.
3. Because the produce is poorly stored.
51. Why should the interior decoration of the production facilities of catering enterprises be without unnecessary architectural details.
1. So that dust doesn’t accumulate.
2. To make it easy to paint the surface.
52. Can hot water from the hot water supply line of catering establishments be used for cooking.
1. Yes, you can.
2. No, you may not.
3. irrelevant.
53. Surface temperature of heating devices.
1. 180 C2.850 C3.400 C
54. Which exhaust devices should be installed in the hot and pastry shop.
1. Supply and exhaust 2. Supply-exhaust 3. Exhaust .
55. Why is artificial lighting provided in storage areas.
1. Because it is cheaper.
2. it is stipulated by sanitary regulations.
3. because when stored in natural light, the quality of products deteriorates.
56. At what intervals do they clean the window panes.
1. Daily .
2. Once every six months
3. As dirty, but at least once a month. 57.
57. The period of storage of food waste in the shops.
1. Not more than 4-7 hours
2. 1 day
3. As waste containers are filled.
58. A set of measures to destroy pathogens of contagious diseases in the external environment.
1. Deratization
2. Disinfection
3. Disinsection
59. For which purposes a 0.2% solution of bleach lime is used.
1. To treat toilets, sinks, washbasins.
2. To treat food waste containers.
3. For disinfecting tableware and hands. 60.
60. Calcium hypochlorite 0.1 % solution preparation method.
1. Dissolve 5 liters of the initial solution in 10 liters of water.
2. 10 g (1 teaspoon) dissolved in 10 liters of water.
3. 1. L. of the original solution is dissolved in 10 liters of water.
61. Can detergents be used in catering establishments.
1. Yes you can, but only allowed by SanPIN.
2. No, not allowed
3. it doesn’t matter.
62. A set of rodent extermination measures.
1. Deratization
2. Disinfection
3. Disinsection.
63. A complex of measures to destroy insects
1. Deratization
2. Disinfection
3. Disinsection.
64. Whether or not employees of food service establishments can perform their own deratization and disinfestation.
1. Yes they can
2. No can’t.
65. Can one meat grinder be used to prepare minced meat and fish.
1. Yes, you can
2. No, not allowed
3. It depends on the technical equipment of the catering company .
66. Height of the chopping stool
1. 50 cm 2. 80cm 3. 20cm.
67. What materials are used to make a chopping stool and cutting boards.
1. hardwoods
2. soft wood
3. it doesn’t matter, any material
68. How many sections does an egg wash tub have.
1. two sections
2. three sections
3. four sections
69. For what purpose are cutting boards labeled.
1. to prevent microbial contamination of foods
2. To determine the sequence of use of the boards
3. for aesthetic purposes for handling the foods in question.
70. Decipher the “MS” cutting board labeling
1. fish dry
2. raw fish
3. fish gastronomy.
71. Can knives be stored in bulk on trays after processing.
1. no you may not .
2. yes you can .
72. Why kitchen utensils are not disinfected.
1. because they are not used by visitors to the canteen.
2. because they are constantly being treated with heat.
3. because they are very large and it makes it difficult.
73. How many sections does a manual tableware wash tub have.
1. two sections
2. three sections
3. four sections.
74. Can sponge materials be used to wash dishes in catering establishments.
1. yes you can
2. no, you may not.
75. How is the sanitary condition of equipment, tools, utensils, containers controlled?
1. by laboratory examination.
2. by organoleptic examination.
76. What kind of transport is used for transportation of products.
1. any clean transport.
2. transport that has closed booths.
3. specialized vehicles with appropriate signs.
77. The time of transportation of semi-finished products in the warm season.
1. 2. 2. 24 hours 3. 6 hours
78. What must be taken into consideration when accepting goods.
1. the quality
2. the price
3. the documentation
79. Is it possible to leave spoons, spatulas in a container with cottage cheese, sour cream after they have been put in the container?
1. yes, you may
2. no, you may not
3. it does not matter
80. What must be observed when cooking food.
1. the technology of cooking.
2. cooking time.
81. What do you soak lettuce leaves, parsley, celery, dill, and green onions in water for 5-10 minutes.
1. to remove bitterness
2. for better separation of sand and earth
3. for easy washing.
82. Do you need to boil food a second time after it has been separated for casseroles and casseroles?
1. yes, this is necessary.
2. no, it is not recommended.
3. it depends on the cook’s desire and time.
83. Which dish is forbidden to prepare in catering establishments.
1. French fries
2. flotation pasta
3. fish stew.
84. What must be observed when preparing and decorating cold dishes and snacks.
1. observe the cooking time.
2. have the permission of a senior cook.
3. Use rubber gloves.
85 Who supervises the quality of prepared products at the enterprise.
1. the reject commission
2. the director of the enterprise
3. directly to the consumer.
86 The period of storage of hot dishes from the time of preparation to distribution.
1. 24 hours
2. 3. hours
3. 6 hours.
87. Can leftover food after reheating be mixed with freshly cooked food.
1. no, it is strictly forbidden.
2. Yes, you can, you can’t throw it away.
88. After the sale at the end of the working day you have left milk soup, what will you do with it.
1. I will leave it for the second day and sell it in the morning.
2. I will send it to waste.
3. ________________________________________________________________________
The variants of the correct answers
