This type of dish machine requires 140 degree water and 50 ppm of chlorine
What is a Low Temp Dish Machine
100
This is the percentage of fat in sausage
What is 50%
100
This food service tool is generally wooden, and features a paddle and handle.
What is a peel
100
Bright lights and primary colors in the food service industry encourage this to increase.
What is turnover.
100
This is the temperature danger zone.
What is 41-135 degrees.
200
Name the 3 basic prep steps that soiled dishes must go through prior to being washed
What are Clearing, Scraping and Racking
200
These are the 4 primary shelving systems
What are stationary, mobile, track, and wall mounted.
200
These are the four primary leavening agents used in the production of baked goods.
What are yeast, steam, whipping, and baking powders.
200
These are the main 6 booth designs
What are smooth, hand tufted, bisquit tufted, sewed tufted, channel tufted, and button pulled.
200
This operation is non-public, good service is a supplemental service, and profit is not primary goal.
What is Institutional Market Segment
300
Name the 4 major types of warewashing machines in the marketplace
What are Door Type, or Stationary Rack Machines, Conveyor Machines, Flight Type Machines and Undercounter Dish Machines
300
These are the 6 styles of shelving
What are open/wire, louvered, solid, polymer, embossed or raised steel and vented steel/reinforced plastic.
300
The idea temperature and humidity of a proofer, for bakery operations.
What is 85-115 degrees and 70-95%
300
These are the 6 types of service available in the food service industry.
What are self-service cafeteria, table service, tray service, walk up counter service, drive up, and hybrids.
300
These types of testing and certification services are provided by UL.
What are Electric safety, Gas safety and Sanitation
400
Name the 5 basic elements of effective dishwashing.
What are Residence Time, Water Temperature, Water Pressure, Detergent and Rinse Additives
400
These are the 6 basic types of dry cooking
What are broiling, baking, searing, toasting, roasting, and frying.
400
These are the 6 primary ingredients found in most bakery products.
What are flour, leavening agents, moisture, sugar, fats and various additives.
400
These are the 4 factors to consider for designing Cafeteria Service
What are volume of sales, variety of the menu, size and shape of the space, and flow of traffic
400
Dairy food storage must be kept in this temperature range.
What is 35-41 degrees
500
Name the 4 stages and temperatures of a dishmachine operation.
What are Prewash Stage – 100F-120F, Wash Stage – 140F – 160F, Rinse Stage – 160F – 180F and Final Rinse Stage – 180F- 195F
500
These are the 8 basic types of wet cooking
What are boiling, blanching, poaching, simmering, stewing, steaming, braising, and scalding.
500
These are the 6 ways a foodservice operator can obtain high quality fresh bakery goods for their customer
What are bake from scratch, bake from a mix, bake from frozen/refrigerated dough, buy and thaw previously baked items, purchase from an off-premise source, and combo of the above.
500
These are the 4 goals of a service area
What are maintaining quality and temp of the food (135 degrees), ensuring microbial safety of the food, presenting the food so it is satisfying and attractive, and providing fast and efficient service.
500
Name 4 considerations to take when purchasing table linens
What are Texture, design, flame retardance, stainability, maintenance requirements, price, theme of dining facility, usage requirements (only 4 of these needed for points)