Chapter 1
What type of wound causes a cut or tear in the skin?
a. laceration
b. abrasion
c. avulsion
d. puncture wound
a. laceration
Which does not need to be included on a business plan?
a. exact budget
b. executive summary
c. vision and mission statements
d. growth plan
b. executive summary
What is the main cause of cross-contamination?
a. cooking equipment
b. packaging materials
c. kitchen counters
d. food handlers
d. food handlers
What job can you advance to if you start out as a cook?
a. banquet captain
b. pantry supervisor
c. sous chef
d. assistant manager
c. sous chef
Identify "H" on the knife construction figure?
Rivets
On whom should you avoid using the Heimlich maneuver?
a. a child
b. the elderly
c. a pregnant woman
d. a disabled person
c. a pregnant woman
Where should you store oily rags to prevent fires?
a. a basket
b. a glass jar
c. a shelf
d. closed metal containers
d. closed metal containers
What should you do each time you drop a thermometer?
a. Throw it away.
b. Do nothing.
c. Rinse it with cool water.
d. Recalibrate it.
d. Recalibrate it.
Who must use math skills to order supplies?
a. cooks
b. foodservice manager
c. servers
d. chefs
b. foodservice manager
Identify "D" on the knife construction figure?
Spine
Which type of foodborne illness has a vaccine?
a. Salmonella
b. Hepatitis A
c. Listeria
d. Toxoplasma
b. Hepatitis A
Which does not need to be included on a business plan?
a. exact budget
b. executive summary
c. vision and mission statements
d. growth plan
a. exact budget
Which is not considered part of a record-keeping system?
a. flow charts
b. menus
c. policy and procedure manuals
d. food temperature readings
b. menus
How does an honest worker handle a mistake?
a. Admit to your mistake.
b. Fix it before anyone notices.
c. Pretend like nothing happened.
d. Just keep working and see what happens.
a. Admit to your mistake.
What type of knife have when been using in class?
Chef's knife
How far from the floor should food be stored to prevent pest infestation?
a. 1 inch
b. 6 inches
c. 1 foot
d. 3 feet
b. 6 inches
What is the most common type of fire protection equipment used in a foodservice establishment?
a. hood systems
b. sprinkler systems
c. firewall
d. fire extinguisher
d. fire extinguisher
What is the highest temperature at which a refrigerated processed food should be received?
a. 35°F (2°C)
b. 41°F (5°C)
c. 32°F (0°C)
d. 72°F (22°C)
b. 41°F (5°C)
Which job source involves getting information from people you know?
a. professional organizations
b. trade publications
c. the Internet
d. networking
What is the method of cutting we practiced?
"Rock" cutting
What is the range of temperatures in which bacteria can thrive?
a. 0°F-32°F (-18°C-0°C)
b. 32°F-100°F (0°C-38°C)
c. 41°F-135°F (5°C-57°C)
d. 50°F-150°F (10°C-66°C)
c. 41°F-135°F (5°C-57°C)
Which of these careers is not a foodservice industry career?
a. menu developer
b. deli manager
c. registered dietician
d. occupational therapist
d. occupational therapist
What should you do if your hand is wounded while at work?
a. Wash your hand and continue working.
b. Go home immediately.
c. Treat the would, bandage it, and wear gloves.
d. Treat the would, bandage it, but do not wear gloves.
c. Treat the would, bandage it, and wear gloves.
Which type of letter do you write when a job lead asks you to send a written response?
a. cover letter
b. letter of request
c. business letter
d. inquiry letter
a. cover letter
What is the name of the grip we use?
The Claw!