Review Questions
What is: in a separate area away from food.
What should an employee do immediately when a fire occurs?
What is: Ask themselves "Am I in danger"
How many hours will it take a pathogen in the temperature danger zone to grow to levels high enough to make someone sick?
What is 4 hours
Which of the following grips is designed to protect the user's thumb when using a chef's knife?
What is the claw.
The three forms of food contamination are
What is biological, chemical, and physical
Which of the following is considered to be personal protective equipment that goes on your feet.
What is skid-resistant shoes
The primary purpose of herbs and spices is to...
What type of classical knife cut should be used on leafy vegetables?
The primary reason for seasoning a dish is to
What is to enhance the depth of flavor
What is the best way to ensure that portion sizes are the same from day to day for a given dish?
What is use a standardized recipe
Deck, rotary, and convection are all example of which type of equipment?
What is ovens
The max temperature at which loose salad greens may be stored is...
What is 41 degrees F
Which agency is responsible for the enforcement of food safety regulation?
What is the state or local health department
When using heat as an effective sanitizing method, how many seconds should an item remain in contact with water at 171 degrees F.
What is 30 seconds
The first step in resolving a customer complaint is to
What is: listen to the guest and explain the issue
The binding agent in mayonnaise is
A. egg yolks
B. cornstartch
C. oil
D. cream
What is A. egg yolks
Which of the following types of holding equipment is insulated and designed to hold sheet pans?
A. oven
B. Hot box
C. speed rack
D. Steam table
What is B. Hot box
The primary function of OSHA is to
What is create and enforce safety-related standards in the workplace
What must employees do to meet the Hazard Communication Standard (HAZCOM)?
What is notify and train employees about dangerous chemicals
Which product type must meet Grade A standards to be acceptable for receiving?
A. milk
B. Poultry
C. Beef
D. Shellfish
What is A. Milk
A recipe calls for 10lbs of trimmed cauliflower. If the yield in 55% how many pounds of cauliflower should be ordered?
What is 18.2
At a formal dining establishment, who is responsible for the overall management of service?
What is Maitre'd hotel
Which class of fire extinguisher should be used to extinguish a deep-fryer fire after the power has been turned off
When preparing a recipe designed for a conventional oven in a convection oven, the temperature should be
What is decreased by 25-50 degrees F.
An effective method of denying pests access to an operation is to
What is use hinged grates on floor drains