Quiz Preview 10/ Hospitality & Culinary - Food Science

1

Which of the following pieces of equipment could be used for braising, boiling, grilling, or stewing?

2

A #1 finish on stainless steel indicates:

3

Maintenance of equipment is vital to improve longevity. Steps for maintaining equipment include:

4

When planning a foodservice layout, which of the following is the most important to consider?

5

When planning a foodservice layout, what is the optimal space for a main aisle?

6

You plan to make grilled Reuben sandwiches for a luncheon. Which of these pieces of equipment would best suit your needs for this recipe?

7

A #6 finish indicates:

8

What practice can help prevent allergic reactions?

9

What symptom requires a food handler to be excluded from the operation given the choices:

10

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by-date of April 8, and the scallops have a use-by-date of April 10. What is the use-by-date for the seafood dish?

11

What temperature must stuffed lobster be cooked to?

12

What must an operation do before packaging fresh juice on-site for later sale?

13

What should a food handler do with food after it is thawed in the microwave?

14

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

15

A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

16

Which process requires a variance from the regulatory authority?

17

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

18

The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

19

Bulk unpackaged food in self-service areas must be labeled when

20

What rule for serving condiments should be practiced?

21

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

22

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

23

What should staff do when receiving a delivery of food and supplies?

24

What should be done with a package of flour that is received with signs of dampness on the bag?

25

Which responsibility is included in the Food and Drug Administration's role?

26

Why are people who take certain medications at risk for foodborne illness?

27

What factors influence the effectiveness of a chemical sanitier?

28

What is the first step of cleaning and sanitizing stationary equipment?

29

What temperature must a high-temperature dishwasher's final sanitizing rinse be?

30

What is the first step in developing a HACCP plan?

31

What information must be posted on a dishwasher?

32

What rule for serving bread should food handlers practice?

33

In a self-service area, bulk unpackaged food does not need a label if the product

34

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

35

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

36

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

37

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

38

What practice should be used to prevent seafood toxins from causing a foodborne illness?

39

A food handler has just finished storing a dry food delivery. Which step was done correctly?

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Quiz Preview 10/ Hospitality & Culinary - Food Science

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