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Hotel Management
(10) The student understands the importance of health, safety, and
environmental management systems in organizations and their importance
to organizational performance and regulatory compliance. The student is
expected to:
(B) apply safety and sanitation standards common to the workplace
(D) demonstrate first aid and cardiopulmonary resuscitation skills
(E) research sources of food-borne illness and determine ways to prevent
them
Biology
(8) Science concepts. The student knows that taxonomy is a branching
classification based on the shared characteristics of organisms and can
change as new discoveries are made. The student is expected to:
(C) compare characteristics of taxonomic groups, including archaea,
bacteria, protists, fungi, plants, and animals
(10) Science concepts. The student knows that biological systems are composed
of multiple levels. The student is expected to:
(A) describe the interactions that occur among systems that perform the
functions of regulation, nutrient absorption, reproduction, and defense
from injury or illness in animals
(B) describe the interactions that occur among systems that perform the
functions of transport, reproduction, and response in plants
(C) analyze the levels of organization in biological systems and relate the
levels to each other and to the whole system
Assessment Questions
1. When the heart stops, the lack of oxygenated blood can cause brain
damage in only a few minutes. A person may die within
a. 4 - 6 minutes
b. 10 - 15 minutes
c. 17 - 20 minutes
d. 25 - 30 minutes
6. Eggs should be cooked until the whites and yolks are firm or, for dishes
containing eggs, until an internal temperature of 160 degrees Fahrenheit
is reached because ______________ is destroyed by the heat of cooking.
a. Salmonella
b. Norovirus
c. Hepatitis A
d. Hepatitis B
9. You can't see, smell or taste harmful bacteria that may cause illness. In
every step of food preparation, follow the guidelines to keep bacteria away
except for:
a. wash hands and surfaces often
b. don’t cross contaminate
c. cook to proper temperature
d. leave out at room temperature as much as possible
Answer Key
1) a
2) b
3) c
4) a
5) d
6) a
7) d
8) d
9) d
10) c