Question 1

HACCP was first designed for the NASA space program.

Accepted Answer

A) True 
 B)False  True

Question 2

Where can a restaurant employee find out the safety instructions for using a specific type of chemical cleaner?

Accepted Answer

A) Look at the MSDS. 
B) Look on the back of the bottle. 
C) Consult the FAT TOM manual. 
D) Check out the FIFO files. 
A) Look at the MSDS. 
B) Look on the back of the bottle. 
C) Consult the FAT TOM manual. 
D) Check out the FIFO files. A

Question 3

Hepatitis A is caused by a virus.

Accepted Answer

A) True 
 B)False  True

Question 4

The red cutting board should only be used for cutting fruits when using the color-coded cutting board system.

Accepted Answer

A) True 
 B)False

Question 5

There are three types of hazards found in food; they are

Accepted Answer

A) bacteria, virus, poisons. 
B) biological, chemical and physical. 
C) alkaloids, neurotoxins, and poisons. 
D) bacterial, chemical and polluted. 
A) bacteria, virus, poisons. 
B) biological, chemical and physical. 
C) alkaloids, neurotoxins, and poisons. 
D) bacterial, chemical and polluted.

Question 6

Insecticide is a type of physical contaminant.

Accepted Answer

A) True 
 B)False

Question 7

Describe the correct way to transport a knife.

Accepted Answer

Hold it next to your

Question 8

FIFO stands for a method used to rotate food properly.

Accepted Answer

A) True 
 B)False

Question 9

Hot food should be held at what temperatures?

Accepted Answer

A) 120° F 48° 
C) and above 
B) 90° F 32° 
C) and above 
C) 110° F 43° 
C) and above 
D) 135° F 57° 
C) and above 
A) 120° F 48° 
C) and above 
B) 90° F 32° 
C) and above 
C) 110° F 43° 
C) and above 
D) 135° F 57° 
C) and above

Question 10

MSDS is a type of biological contaminant.

Accepted Answer

A) True 
 B)False

Question 11

Sanitizing can be done with either moist heat or

Accepted Answer

A) air. 
B) soapy water. 
C) chemical sanitizing agents. 
D) all of the above. 
A) air. 
B) soapy water. 
C) chemical sanitizing agents. 
D) all of the above.

Question 12

When sanitizing with moist heat, the water should be at least 200° F 93° C)or above.

Accepted Answer

A) True 
 B)False

Question 13

Food service workers should always wash their hands for 20 seconds or more.

Accepted Answer

A) True 
 B)False

Question 14

When lifting a heavy box, never use your _________________ as leverage.

Accepted Answer

A) back 
B) legs 
C) elbows 
D) wrists 
A) back 
B) legs 
C) elbows 
D) wrists

Question 15

List the seven steps in the HACCP program.

Accepted Answer

1.Assessing hazards.2.Identifying critic

Question 16

Describe three safe ways to chill hot food.

Accepted Answer

1.Put the container in an ice bath or ch

Question 17

If someone ingests a poisonous substance, you should call

Accepted Answer

A) the local poison control center. 
B) 911. 
C) ambulance service. 
D) a physician. 
A) the local poison control center. 
B) 911. 
C) ambulance service. 
D) a physician.

Question 18

About 70 percent of all food-borne illness occurs in food service operations compared to 20 percent which are traced to homes.

Accepted Answer

A) True 
 B)False

Question 19

Flour can be used to smother a fire.

Accepted Answer

A) True 
 B)False

Question 20

Which class of fire extinguisher should be used on a mixer that has caught fire?

Accepted Answer

A) Class A 
B) Class C 
C) Class B 
D) Never use a fire extinguisher on an electric appliance. 
A) Class A 
B) Class C 
C) Class B 
D) Never use a fire extinguisher on an electric appliance.

Exam 2: Sanitation and Safety

HACCP was first designed for the NASA space program.

Where can a restaurant employee find out the safety instructions for using a specific type of chemical cleaner?

Hepatitis A is caused by a virus.

The red cutting board should only be used for cutting fruits when using the color-coded cutting board system.

There are three types of hazards found in food; they are

Insecticide is a type of physical contaminant.

Describe the correct way to transport a knife.

FIFO stands for a method used to rotate food properly.

Hot food should be held at what temperatures?

MSDS is a type of biological contaminant.

Sanitizing can be done with either moist heat or

When sanitizing with moist heat, the water should be at least 200° F 93° C)or above.

Food service workers should always wash their hands for 20 seconds or more.

When lifting a heavy box, never use your _________________ as leverage.

List the seven steps in the HACCP program.

Describe three safe ways to chill hot food.

If someone ingests a poisonous substance, you should call

About 70 percent of all food-borne illness occurs in food service operations compared to 20 percent which are traced to homes.

Flour can be used to smother a fire.

Which class of fire extinguisher should be used on a mixer that has caught fire?

Introduction to the Cold Kitchen

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Cold Soups

Salad Basics

Side Salads

Main-Course Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Basic Charcutèrie

Buffets

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters