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100
How far off the floor food needs to be kept in a foodservice facility
What is 6 inches
100
Define cycle menu
What is a menu used to prepare and predict the food that is available during a specific period of time in a foodservice system.
100
Define menu forecasting
What is an are or science of estimating events in the future, which provides a database for decision making and planning.
100
A large scale foodservice facility is looking to lower its monthly water bill. What ways can this company conserve water in a foodservice setting?
What is thaw foods under refrigeration instead of running water, fix leaky faucets, turn off faucets when not in use, use grey water, purchase water efficient equipment, wash only full loads of dishes in a dish machine, and use low-volume spray nozzles.
100
Why did Sholom Home care facility have two kitchens?
What is they are a predominantly Jewish facility, and must keep milk products and meat products separate in their foodservice facility.
200
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
What is the cook did not wash his hands and put on new gloves before slicing the hamburger buns
200
Describe the length and format of Regions Hospital's cycle menu
What is a 4 week cycle menu with standardized recipes, recipes for both room service and the cafeteria.
200
What are the 3 parts of the recipe standardization cycle
What is recipe verification, product evaluation, and quantity adjustment
200
A chef sanitized a thermometer probe and then checked the temperature of vegetable soup in a hot-holding unit. the temperature was 118 degrees F, which did not meet the required critical limit temperature of 135 degrees F. The chef recorded the temperature in his log and reheated the soup to 165 degrees F for 15 seconds. Which was the corrective action?
What is reheating the soup
200
What piece of jewelry can be worn on a food handler's hand or arm?
What is a plain band ring
300
What is the minimum internal cooking temperature for ground beef?
What is 155 degrees Fahrenheit for 15 seconds
300
Name at least one reason why employees might resist recipe standardization in a foodservice setting.
What is less room for chef creativity, and longer process to introduce a new recipe to the foodservice facility.
300
What food production equipment utilizes both convected air and steam through its oven cavity to cook food in a hot, moist environment?
What is a combi-oven
300
An operation received a violation for serving bowls that were showing wear and some minor cracks in them. Why did they receive this violation, and what is a potential solution?
What is the cracked serving bowls are more difficult to clean, and leftover food may get stuck in the cracks, which could cause contamination and risk for customer illness. A solution is to replace the cracked bowls to avoid contaminating a customers food.
300
Name the 4 types of foodservice operations
What is commissary, conventional, ready prepared, and assembly-serve.
400
At what temperatures do most foodborne pathogens grow most quickly
What is between 70-125 degrees Fahrenheit (21-52 degrees Celsius)
400
What part of the meal should be planned first, and the rest of the meal is planned around it?
What is the main entree
400
4 ounces of ground chicken is how many pounds?
What is 1/4 lb.
400
An employee was asked to clean a slicer machine at the end of the day. The slicer was unplugged, and the removable parts were taken off to be cleaned and sanitized in a three compartment sink. After wiping down the rest of the machine and air drying the removed parts, the food handler put the slicer back together. What mistake did the employee make?
What is he/she failed to rinse the machine after wiping it down with soap and water.
400
The as purchased (AP) price of a turkey with bones and skin is $0.105 per ounce. Find the EP price of 4 ounces of turkey, when the EP yield percentage is 0.53.
What is $0.42/0.53 = $0.79 (AP Price/EP Yield = EP Price)
500
Shiga toxin-producing E. coli is commonly linked with what type of food
What is raw ground beef
500
A small long term care facility has the following items on a dinner menu: meatloaf with mushrooms, brown rice, wheat toast, beef gravy, brownie, coffee, and chocolate milk. Name 2 key concepts that could be changed to this menu.
What is variety in color (too many brown food options), more description to the food products (ex. fudge brownie instead of brownie), more options for those with dietary restrictions or preferences, and more aesthetically paired food products (like mashed potatoes for a starch with the meatloaf instead of brown rice).
500
What is portion control, and why is it important in a foodservice facility?
What is achieving uniform serving sizes. It is important for cost control and customer satisfaction.
500
Define ROP and describe what this method is used for in foodservice.
What is Reduced Oxygen Packaging and it is used for reducing the oxygen in a food package to prevent moisture loss, enhance flavor and freshness, and increase the product shelf life.