Question 1

A sense of impending doom is a symptom of an allergic reaction to food.

Accepted Answer

A) True 
 B)False

Question 2

Which is NOT a good way to prevent burns?

Accepted Answer

A)  Lifting lids slowly 
B)  Keeping hoods free from grease 
C)  Wetting potholders with cold water before use 
A)  Lifting lids slowly 
B)  Keeping hoods free from grease 
C)  Wetting potholders with cold water before use

Question 3

Which is best for killing rodents?

Accepted Answer

A)  Fast- acting poison 
B)  Traps 
C)  Slow- killing poison 
A)  Fast- acting poison 
B)  Traps 
C)  Slow- killing poison

Question 4

The temperature range within which food spoils is called the ____________.

Accepted Answer

The answer of The temperature range within which food spoils...

Question 5

What are seven signs of an allergic reaction?

Accepted Answer

These are the seven signs of an allergic

Question 6

Bacteria prefer high moisture and foods with lots of proteins.

Accepted Answer

A) True 
 B)False

Question 7

What is one thing that should be done to sanitize bars, according to the National Restaurant Association?

Accepted Answer

A)  Store glasses upside down. 
B)  Use oxygenated bleach at all times. 
C)  Clean beer lines once a month. 
A)  Store glasses upside down. 
B)  Use oxygenated bleach at all times. 
C)  Clean beer lines once a month.

Question 8

What precautions, if any, should be taken with HIV- positive employees?

Accepted Answer

The HIV microorganism that cau

Question 9

The time of highest risk for food contamination is when food is being delivered.

Accepted Answer

A) True 
 B)False

Question 10

Foodborne illnesses occur from one of three sources:____________ ,____________ , and____________.

Accepted Answer

biological

Question 11

Which of these three does NOT have to be kept below 40°F at all times?

Accepted Answer

A)  Egg products 
B)  Fresh fruit 
C)  Milk 
A)  Egg products 
B)  Fresh fruit 
C)  Milk

Question 12

To avoid serious allergic reactions,____________ should be knowledgeable about every dish that is on the menu.

Accepted Answer

The answer of To avoid serious allergic reactions,____________ should be...

Question 13

Chemical contamination can also come from toxic metals such as copper, brass, cadmium, lead, and zinc. Food storage containers should not be made from these metals.

Accepted Answer

A) True 
 B)False

Question 14

List and explain the different types of soil.

Accepted Answer

Soil can be protein- based (for example,

Question 15

Managers should be knowledgeable about the amount of available moisture and the pH level that strengthens or represses the growth of bacteria together with a list of potentially dangerous foods.

Accepted Answer

A) True 
 B)False

Question 16

Inadequate hot holding is the leading cause of spreading foodborne illnesses.

Accepted Answer

A) True 
 B)False

Question 17

The symptoms of bacterial food infection are nausea and vomiting. Diarrhea and intestinal cramps are not associated with bacteria, but rather fungi.

Accepted Answer

A) True 
 B)False

Question 18

What is the last step of cleaning?

Accepted Answer

A)  Rinse 
B)  Sanitize 
C)  Wash 
A)  Rinse 
B)  Sanitize 
C)  Wash

A sense of impending doom is a symptom of an allergic reaction to food.

Which is NOT a good way to prevent burns?

Which is best for killing rodents?

The temperature range within which food spoils is called the ____________.

What are seven signs of an allergic reaction?

Bacteria prefer high moisture and foods with lots of proteins.

What is one thing that should be done to sanitize bars, according to the National Restaurant Association?

What precautions, if any, should be taken with HIV- positive employees?

The time of highest risk for food contamination is when food is being delivered.

Foodborne illnesses occur from one of three sources: , , and.

Which of these three does NOT have to be kept below 40°F at all times?

To avoid serious allergic reactions,____________ should be knowledgeable about every dish that is on the menu.

Chemical contamination can also come from toxic metals such as copper, brass, cadmium, lead, and zinc. Food storage containers should not be made from these metals.

List and explain the different types of soil.

Managers should be knowledgeable about the amount of available moisture and the pH level that strengthens or represses the growth of bacteria together with a list of potentially dangerous foods.

Inadequate hot holding is the leading cause of spreading foodborne illnesses.

The symptoms of bacterial food infection are nausea and vomiting. Diarrhea and intestinal cramps are not associated with bacteria, but rather fungi.

What is the last step of cleaning?

Introduction

Understanding the Customer

Developing a Marketing Plan

Promoting the Operation

Pricing and Designing the Menu

Delivering Quality Service

The Physical Facility

Food and Beverage: From Supplier to Customer

Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

Exam 10: Sanitation and Food Safety

A sense of impending doom is a symptom of an allergic reaction to food.

Which is NOT a good way to prevent burns?

Which is best for killing rodents?

The temperature range within which food spoils is called the ____________.

What are seven signs of an allergic reaction?

Bacteria prefer high moisture and foods with lots of proteins.

What is one thing that should be done to sanitize bars, according to the National Restaurant Association?

What precautions, if any, should be taken with HIV- positive employees?

The time of highest risk for food contamination is when food is being delivered.

Foodborne illnesses occur from one of three sources:____________ ,____________ , and____________.

Which of these three does NOT have to be kept below 40°F at all times?

To avoid serious allergic reactions,____________ should be knowledgeable about every dish that is on the menu.

Chemical contamination can also come from toxic metals such as copper, brass, cadmium, lead, and zinc. Food storage containers should not be made from these metals.

List and explain the different types of soil.

Managers should be knowledgeable about the amount of available moisture and the pH level that strengthens or represses the growth of bacteria together with a list of potentially dangerous foods.

Inadequate hot holding is the leading cause of spreading foodborne illnesses.

The symptoms of bacterial food infection are nausea and vomiting. Diarrhea and intestinal cramps are not associated with bacteria, but rather fungi.

What is the last step of cleaning?

Introduction

Understanding the Customer

Developing a Marketing Plan

Promoting the Operation

Pricing and Designing the Menu

Delivering Quality Service

The Physical Facility

Food and Beverage: From Supplier to Customer

Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

Foodborne illnesses occur from one of three sources: , , and.