1. True or false 1. Tableware should be put on the operating table after disinfection. (x) 2. The ceiling in places with more steam should have an appropriate slope to reduce condensate dripping. (√)3. Soybean is rich in eight essential amino acids needed by human body, and it is the only food in plant food that can be compared with animal food. (√)4. Adding alkali to porridge will destroy the vitamins in rice, so it is not advisable to add alkali to porridge or add as little alkali as possible. (√)5. Food employees are not allowed to keep long nails, apply nail polish and bring watches, earrings and other jewelry. (√)6. Steam is also called warm compressed air, and the temperature can reach 112℃. (√)7. Underground starch is more viscous than aboveground starch. (√)8. Unspent snack fillings and semi-finished snacks should be used within the storage period in the freezer. (√)9. Salt can accelerate the melting of protein. (√)11. After disinfection, the tableware should be dried with towels and napkins. (×) (drain or dry naturally) 11. Tableware can be directly put into the dishwasher for cleaning and disinfection. (×) (Wash most of the residue by hand first) 12. Boil the green beans in boiling water for more than 11 minutes before frying. (√)13. Raw soybean milk can be eaten when it is heated to 81℃ (×) (remove the foam, boil it, and then keep cooking with slow fire for about 5 minutes). 14. Cooked food should be stored in a refrigerator at 4-11℃ or heated above 61℃. (√)15. Foods that need to be stored for a long time from cooking to eating should be stored at a temperature higher than 51℃ or lower than 15℃. (x) (It should be stored at a temperature higher than 61℃ and lower than 11℃) 16. Human food should have good color, smell and taste. (√)17. Food and non-food can be placed in the same warehouse. (×)18. The selection criteria of Chinese food should be both delicious and healthy. (√)19, children's food must pay attention to color, fragrance, taste and shape, not too salty, too greasy, raw and tender, not too monotonous. (√)21. Cereal nutrients are high in the embryo and surface layer, so children can't eat refined grain for a long time. (√)21. Carotene is rich in vitamin A. Food should be kept away from light, otherwise it will be destroyed by ultraviolet rays. (√)22. According to the Food Hygiene Law, food producers and business operators must have a health check every year (√ )23. Food poisoning refers to an acute disease that occurs after healthy people eat food that is edible and contains toxins in normal quantities. (√ )24. Cutters should be hung or stored in counters (√ )25. All food producers and operators engaged in the territory of the People's Republic of China must abide by the Food Hygiene Law (√ )26. Processed food and semi-finished food can be put together (× )27. Tableware must be cleaned and disinfected before use. Or use disposable tableware (√) that meets the hygiene requirements. 28. Food practitioners must hold health certificates and health knowledge training certificates. (√ )29. The Food Hygiene Law was adopted by the 16th meeting of the Eighth the National People's Congress Standing Committee (NPCSC) on October 31, 1995. (√ )31. The Food Hygiene Law of the People's Republic of China stipulates that the state encourages and protects social organizations. (√ )31. The main body of law enforcement of the Food Hygiene Law of the People's Republic of China is the health administrative department. (√ )32. As long as pathogenic bacteria are not detected in food, it is food that meets food hygiene standards. (× )33. The places and equipment for storing food shall be kept clean, free of toxic spots, rat tracks, flies and cockroaches, and shall not store toxic and harmful products, pesticides, detergents, disinfectants, etc. and personal daily necessities. (√ )34. Containers containing food can be placed directly on the ground. (× )35, "scattered egg yolk" means that bacteria have polluted eggs and should not be eaten. (√)36. The Food Hygiene Law stipulates that anyone who violates the Food Hygiene Law has the right to report and sue (√ )37. Food is kept in the refrigerator, and the environment in the refrigerator is relatively clean, so the food will not go bad (× )38. Salt is not a food additive (√ )39. For tableware that has been disinfected in restaurants, it should be stored in order to maintain its hygiene. (√ )41. It is not suitable for storing cooked food at 68℃ (√ )41. Staphylococcus is easy to breed and produce toxins on cakes containing milk, so milk and its products are required to be pasteurized. (√) 42. Anyone can eat health food. (×)43. The catering waiter should take off his work clothes and then go to the toilet. (√)44. Cholera and Vibrio parahaemolyticus are mainly transmitted by mouth. (√)45. When purchasing all kinds of food and food raw materials, you must ask the supplier for the inspection certificate or test sheet of the same batch of products. (√)46. Hygienic raw materials for cooking and processing should be fresh, raw and cooked separately. (√)47. Washing and disinfecting tableware can remove microorganisms and ensure health, brightness and brightness. (√)48. The raw materials of food are not fresh, so you can eat them after cooking. (×)49. When the tableware is disinfected by boiling, the time is 5-11 minutes and the temperature is 111℃. (√)51. If it is found that the health inspection certificate provided by food producers and operators does not meet the food hygiene requirements, they should refuse to purchase or report to the local health administrative department. (√)51. Food hygiene laws and regulations include Labor Law, Food Hygiene Law and Traffic Law. (×)52. The food eaten by human beings should have good color, fragrance and taste. (√)53. No matter how hot the weather is, chefs should not cook with bare arms when cooking. (√)54. You can't put some seasoning boxes and leftovers in the cleaning cupboard (√)55. Chef Xiao Zhang got dysentery, but it wasn't serious. He insisted on going to work to cook for everyone, and the director praised him (×)56. Kitchen worker Xiao Wang poured the leftover rice from the last meal into the newly-made rice pot and mixed it for everyone to eat, avoiding waste (. (×)58. After the meal, the chefs in the kitchen began to clean the kitchen, and Master Zhao was busy putting the mop on the floor in the vegetable sink to wash it. The director criticized him, saying that mops should not be washed in the vegetable washing pool (√)59. When food is stored in cold storage and freezer, plant food, animal food and aquatic products should be sorted. (√)61. Foods that need cooked food processing should be cooked thoroughly, and the temperature of the food center during processing should not be lower than 111℃. (x) 61. Tools and containers used for raw seafood processing should be special. (√)62. Full-time food hygiene administrators do not engage in food operations, so they do not need to have health certificates for employees. (×)63. Because the food samples need to be preserved for more than 48 hours, it should be stored under frozen conditions to prevent the food samples from spoilage. （×）