Question 1

How often should serving utensils be cleaned during continuous use?

Accepted Answer

A) At least daily 
B) At least hourly 
C) At least once every 4 hours 
D) At least once every 6 hours 
A) At least daily 
B) At least hourly 
C) At least once every 4 hours 
D) At least once every 6 hours

Question 2

Where would you use a surface probe to test temperature?

Accepted Answer

A) At a salad bar 
B) In a soup pot 
C) On a griddle 
D) In the freezer 
A) At a salad bar 
B) In a soup pot 
C) On a griddle 
D) In the freezer

Question 3

What should signs posted near every sink in your operation say?

Accepted Answer

A) Beware: hot water may cause burns. 
B) Notify manager if supplies are needed. 
C) Employees must wash hands before returning to work. 
D) Caution: floor may be wet. 
A) Beware: hot water may cause burns. 
B) Notify manager if supplies are needed. 
C) Employees must wash hands before returning to work. 
D) Caution: floor may be wet.

Question 4

Karen decides to keep the walk-in freezer clean by lining the freezer shelves with aluminum foil. What problem might this cause?

Accepted Answer

A) Lining the shelves will not cause problems. 
B) Employees may be allergic to aluminum foil. 
C) Aluminum foil will stain. 
D) Air flow will be restricted. 
A) Lining the shelves will not cause problems. 
B) Employees may be allergic to aluminum foil. 
C) Aluminum foil will stain. 
D) Air flow will be restricted.

Question 5

The owner of Ye Olde Colonial Café is choosing material for food prep counters for her restaurant. Which material is the best choice?

Accepted Answer

A) Wood 
B) Stainless steel 
C) Ceramic tile 
D) Any of these is fine 
A) Wood 
B) Stainless steel 
C) Ceramic tile 
D) Any of these is fine

Question 6

When designing a new restaurant, where should the freezers and coolers be located?

Accepted Answer

A) Nearest the dining area 
B) Nearest the receiving area 
C) Nearest the manager's office 
D) Nearest the sink 
A) Nearest the dining area 
B) Nearest the receiving area 
C) Nearest the manager's office 
D) Nearest the sink

Question 7

What color would be most appropriate to paint the walls in a food prep area?

Accepted Answer

A) Off-white 
B) Dark blue 
C) Dark gray 
D) Black 
A) Off-white 
B) Dark blue 
C) Dark gray 
D) Black

Question 8

How far above the counter should sneeze guards be installed on self-service food counters?

Accepted Answer

A) 10 inches 
B) 14 inches 
C) 6 inches 
D) 2 feet 
A) 10 inches 
B) 14 inches 
C) 6 inches 
D) 2 feet

Question 9

What is the minimum lighting intensity required for a dry-storage area?

Accepted Answer

A) 50 foot-candles (540 lux) 
B) 10 foot-candles (108 lux) 
C) 70 foot-candles (760 lux) 
D) 110 foot-candles (1000 lux) 
A) 50 foot-candles (540 lux) 
B) 10 foot-candles (108 lux) 
C) 70 foot-candles (760 lux) 
D) 110 foot-candles (1000 lux)

Question 10

John is moving dry food items from today's food shipment into the dry-storage area. Using FIFO principles, where should the new food items be stored?

Accepted Answer

A) Behind foods with earlier discard dates 
B) In the first available space 
C) On the floor until space is available 
D) Any of these are acceptable. 
A) Behind foods with earlier discard dates 
B) In the first available space 
C) On the floor until space is available 
D) Any of these are acceptable.

How often should serving utensils be cleaned during continuous use?

Where would you use a surface probe to test temperature?

What should signs posted near every sink in your operation say?

Karen decides to keep the walk-in freezer clean by lining the freezer shelves with aluminum foil. What problem might this cause?

The owner of Ye Olde Colonial Café is choosing material for food prep counters for her restaurant. Which material is the best choice?

When designing a new restaurant, where should the freezers and coolers be located?

What color would be most appropriate to paint the walls in a food prep area?

How far above the counter should sneeze guards be installed on self-service food counters?

What is the minimum lighting intensity required for a dry-storage area?

John is moving dry food items from today's food shipment into the dry-storage area. Using FIFO principles, where should the new food items be stored?

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Allergies Intolerances: Policies

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Contamination

Storage: Food Handling

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Sanitizing

Food Service: Training

Food Service: Management

Filters

Exam 10: Storage: Facilities

How often should serving utensils be cleaned during continuous use?

Where would you use a surface probe to test temperature?

What should signs posted near every sink in your operation say?

Karen decides to keep the walk-in freezer clean by lining the freezer shelves with aluminum foil. What problem might this cause?

The owner of Ye Olde Colonial Café is choosing material for food prep counters for her restaurant. Which material is the best choice?

When designing a new restaurant, where should the freezers and coolers be located?

What color would be most appropriate to paint the walls in a food prep area?

How far above the counter should sneeze guards be installed on self-service food counters?

What is the minimum lighting intensity required for a dry-storage area?

John is moving dry food items from today's food shipment into the dry-storage area. Using FIFO principles, where should the new food items be stored?

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Allergies Intolerances: Policies

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Contamination

Storage: Food Handling

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Sanitizing

Food Service: Training

Food Service: Management

Filters