What type of interview can be answered with a simple yes or no?
a. closed
b. indirect
c. categorical
d. open-ended
**{A. Closed**
100
In a restaurant or foodservice operation, who oversees the entire kitchen, from supervising all kitchen employees to purchasing food supplies and making decisions about menu items?
a. owner
b. manager
c. executive chef
d. general manager
**{C. EXECUTIVE CHEF}**
100
(Random Question): Which variation of corn is used to make tortillas, tamales, and other Mexican dishes?
a. masa
b. grits
c. hominy
d. cornmeal
**{A. MASA}**
100
If FAT TOM conditions are right, bacteria will double in number as often as every _______ minutes.
a. 10
b. 20
c. 30
d. 40
**{B.20}**
100
Which type of thermometer measures the temperatures of food and equipment surfaces?
a. infrared
b. thermistor
c. thermocouple
d. bimetallic stemmed
**{A. Infrared}**
200
After sending a resume or applying for a position, how often should the potential applicant call the business to ask about open positions and the status of an application?
a. once a day
b. twice a week
c. once a week
d. once a month
**{C. ONCE A WEEK}**
200
In a traditional dining room brigade, who is responsible for explaining the menu to guests, taking their orders, and preparing items tableside?
a. captain
b. headwaiter
c. back waiter
d. front waiter
**{A. CAPTAIN}**
200
When using a fire extinguisher, how many feet should the user stand from the fire when spraying?
a. 2 to 4
b. 4 to 6
c. 6 to 8
d. 8 to 10
**{C. 6 to 8}**
200
Previously cooked food should be reheated to a minimum internal temperature of________ for 15 seconds within 2 hours.
a. 135
b. 145
c. 155
d. 165
**{D.165}**
200
Random Question: A straight ladder should reach _______ feet above the spot where the top of the ladder rests against the support.
a. 2
b. 3
c. 4
d. 5
**{B. 3}**
300
"How would you describe your work ethic?" is an example of a(n)____________question.
a. closed
b. indirect
c. illegal
d. open-ended
**{D. OPEN-ENDED}**
300
How old must employees be to operate hazardous equipment such as slicers?
a. at least 14
b. at least 16
c. at least 18
d. at least 21
**{C. AT LEAST 18}**
300
Water-based fire extinguishers should be used only on ________ fires.
a. Class A
b. Class A/B
c. Class B/C
d. Class C
**{A. CLASS A}**
300
Which type of pathogen is the leading cause of foodborne illness and can survive refrigerator and freezer temperatures?
a. fungi
b. viruses
c. parasites
d. bacteria
**{B. VIRUSES}**
300
Restaurant and foodservice opearations must display which log of all injuries and illnesses every February in a location accessible to employees?
a. OSHA Form No. 200A
b. OSHA Form No. 300A
c. Material Safety Data Sheets
d. Right-to-Know written program
**{B. OSHA Form No. 300A}**
400
A grant or financial aid awarded to a student for the purpose of attending college is called a(n)
a. loan
b. donation
c. scholarship
d. endownment
**{C.SCHOLARSHIP}**
400
Who is respnsible for the kitchen team in the executive chef's absence?
a. manager
b. dietitian
c. sous chef
d. station chef
**{C.SOUS CHEF}**
400
Which class of fire involves flammable liquids and grease, and usually starts in kitchens and maintenance areas?
a. class A
b. class B
c. class C
d. class D
**{B.CLASS B}**
400
The maximum time during the preparation process that TCS food can safely remain at temperature between 41F and 135F is _________ hours?
a. 2
b. 4
c. 6
d. 8
**{B. 4}**
400
Which OSHA form must an operational maintain that lists all occupational injuries and illnesses?
a. 300
b. 300A
c. 301
d. 301A
**{A. 300}**
500
Which document is a brief letter that introduces an applicant to an employer?
a. resume
b. portfolio
c. cover letter
d. job application
**{C.COVER LETTER}**
500
Training and certification for both CPR and the Heimlich maneuver must be renewed ______ from a recognized provider of first-aid training.
a. every 6 months
b. every year
c. every other year
d. every 5 years
**{B. EVERY YEAR}**
500
Which type of detector uses a small electric current to detect combustion particles from smoke, heat, or flames?
a. heat
b. flame
c. smoke
d. ionization
**{D. IONIZATION}**
500
Which type of probe should be used to check the internal temperature of thin foods?
a. air
b. surface
c. immersion
d. penetration
**{D. PENETRATION}**
500
An unplanned, undesirable event that can cause property damage, injuries or fatalities, time lost from work, or disruption of work is called a(n)
a. near miss
b. accident
c. incident
d. health hazard