Food Safety/Hygiene
The most important part of personal hygiene for food handler is...
Washing Hands.
When managers attempt to identify with the feelings, thoughts, or attitudes of an employee, they are showing...
Empathy.
In baking, a standardized recipe for a bakery product is known as a...
Formula.
Which part of a salad enhances its appearance and compliments its overall taste...
Garnish.
Which term is most likely to become unsafe when time and temperature are abused...
Sliced tomato's.
Bacteria grow, especially fast in the temperature range of...
70 Degrees F - 125 Degrees F.
Body language and gestures are which type of communication...
Nonverbal.
Recipe calls for 10 pounds of trimmed cauliflower. If the yield is 55%, how many how many pounds of cauliflower should be ordered...
18.2.
Which cooking task is preformed in a rondeau...
Braising Vegetables.
An external safety threat to an operation persons who engage in...
Food tampering.
After four hours of continuously making sandwiches, what actions should the food handler preform to the work surface...
Clean and Sanitize.
What is it called when several people connect for the purpose of building relationships that may result in career advancement...
Networking.
The maximun temperature at which loose greens maybe stored is...
41 Degrees.
The term "saucier" refers to a...
A cook who specializes in making sauces.
What is the decimal equivalent of 1/8th...
0.125.
The factors that affect sanitizers effectiveness are...
Contact time/Temperature/Concentration.
A good first impression can be made by...
Displaying courtesy/respect/friendliness.
When using heat as an effective sanitizing method, how many seconds should an item remain in contact with water 171 Degrees F...
30 Seconds.
Which type of product type must meet Grade A standards to be acceptable for receiving...
Milk.
What actions should be preformed during an investigation when an on the job accident occurs...
Fill out all applicable OSHA forms, Collect physical evidence, and interview all involved.
What must employers do to meet the Hazard Communication Standards (HAZCOM)...
Notify and train employees about dangerous chemicals.
A server can BEST minimize mistakes when taking a side order by...
Repeating orders back to guests.
Which conversion factor is needed to convert a recipe from 75 portions to 400 portions...
5.33.
Which cooking method is often used to pre-prepare vegetables for later service...
Blanching.
What does a companies mission statement describe...
What it is currently doing.