But Why?
What is the primary purpose of a menu in a restaurant? To showcase the chef's skills. To inform customers of available dishes and prices, To decorate the dining area, To increase the kitchen workload
To inform customers of available dishes and prices
Which is not an acceptable method for drying hands in a handwashing station?
Common cloth towel, Disposable paper towels, Warm air hand dryer, Continuous towel system
Common cloth towel
Grease and condensation buildup on surfaces can be avoided with correct
Sanitizing, Ventilation, Lighting, Garbage disposal
Ventilation
Outdoor garbage containers must be
Kept away from customer parking areas, Kept covered with tight-fitting lids, Lined with plastic or wet-strength papers, Washed frequently.
Kept covered with tight-fitting lids
What is the first step that should be taken if raw sewage has backed up around a floor drain?
The regulatory authority must be notified, Service must be stopped, The affected area must be closed, The operation must be closed
The affected area must be closed
What is 'menu engineering"? Analyzing menu items for profitability and popularity, The process of creating new recipes, Designing the restaurant interior, Developing marketing strategies
Analyzing menu items for profitability and popularity
What is an important factor to consider when designing a menu? Personal preferences of the chef, Cost of ingredients, Customer demographics, All of the above
All of the above
Where are handwashing stations required?
Receiving areas, Dry storage areas, Dishwashing areas, Breakroom areas
Dishwashing areas
What should be done regularly by restaurant employees to maintain ventilation hoods?
Disassemble and clean wall-mounted fans, Inspect fan belts, Clean grease extractors, Clean interior ductwork
Clean grease extractors
Where should garbage cans be cleaned?
Away from food and utensils, In food storage areas, Next to food-prep areas, In dishwashing areas
Away from food and utensils
What is the lighting intensity requirement for a prep area?
50 foot-candles (540 lux), There is no requirement, 10 foot-candles (108 lux), 20 foot-candles (215 lux)
50 foot-candles (540 lux)
What element should be included in a menu to enhance it's effectiveness? Detailed cooking instructions, Complex pricing structures, Unrelated images, Descriptive item names with details about each dish
Descriptive item names with details about each dish
Which menu format allows customers to choose individual items from a list? Prix fixe menu, Buffet menu, A la carte menu, Tasting menu
A la carte menu
To prevent backflow, a sink must be equipped with a(n)
Overflow drain, Vacuum assist, Air gap, Touchless control system.
Air gap
What type of cleaner should be used on a vent hood?
Degreaser
When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?
The employee tied the bag shut, The employee waited until the garbage was full, The bag was disposed of in a dumpster, The bag was placed on a prep table
The bag was placed on a prep table
What is the lighting intensity requirement for the handwashing area?
50 foot-candles (540 lux), There is no requirement, 10 foot-candles (108 lux), 20 foot-candles (215 lux)
20 foot-candles (215 lux)
Why is customer feedback important in menu design? It helps chefs ignore customer preferences, It provides insights for improving the menu and service, It is irrelevant to the restaurant's success, It complicates menu changes
It provides insights for improving the menu and service
Which of the following is a benefit of a well designed menu? Increased food waste, Confusion for customers, High customer satisfaction, Longer wait times
Higher customer satisfaction
What is a cross-connection?
Physical link between sources of safe and dirty water, Threaded faucet, Device that prevents a vacuum, Brass valve that mixes hot and cold water
Physical link between sources of safe and dirty water
What does a ventilation system do in a kitchen?
It removes heat, steam and smoke from the cooking lines
Why is garbage of concern?
It can attract pests and contaminate food
What is the lighting intensity requirement for coolers and dining areas?
50 foot-candles (540 lux), There is no requirement, 10 foot-candles (108 lux), 20 foot-candles (215 lux)
10 foot-candles (108 lux)
What is a tasting menu? A menu with only one option, A menu focused on desserts, A menu that changes every day, A menu that features small portions of multiple dishes
A menu that features small portions of multiple dishes
What is the purpose of menu pricing? To confuse customers, To cover costs and generate a profit, To make the menu look appealing, To limit customer choices
To cover costs and generate a profit
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
Created an air-gap separation, Prevented atmospheric vacuuming, Created a cross-connection, Prevented backflow
Created a cross-connection
Hood filters and grease extractors need to be tight fitting and ___?
Sealed in place, Easy to remove, Hard to remove, Loose fitting
Easy to remove
Indoor trash containers should be leakproof, ____, pestproof.
Attractive, Waterproof, Water permeable, As ugly as possible to keep pests and people away.
Waterproof
All lights should have _____?
Different color bulbs for different areas, be LED, be shatter resistant, a smiley face drawn on them
Be shatter resistant
Which of the following is an example of a seasonal menu? A menu that changes daily, A menu featuring dishes that use seasonal ingredients, A menu that stays the same year round, A fixed price menu
A menu featuring dishes that use seasonal ingredients