Which one of the following is not an acceptable method to eliminate flies from your food service establishment?
A. Using fly swatters
B. Using chemical sprays
C. Sealing cracks and openings
D. Using air-current curtains
. As a food service manager, one of your job responsibilities is to teach your staff fire safety procedures. Along with fire safety prevention, you should also be sure that your employees know
A. how to call the fire department and evacuate customers from the building.
B. that a Class A fire extinguisher should always be their first choice for fire suppresion.
C. that their first responsibility is to extinguish the fire themselves.
D. that an electrical fire should be suppressed with a halon extinguisher.
4. When working in the kitchen of a restaurant, you notice an alcoholic smell coming from the work counter. This smell might be produced by
A. moldy vegetables.
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B. yeasts growing on foods.
C. musty cardboard boxes.
D. rodent infestation.
As a manager in the food service industry, you must realize that one of the most important factors in controlling food spoilage is
A. purchasing small quantities.
B. proper refrigeration.
C. stacking cartons above the floor.
D. buying frozen or canned foods whenever possible.
8. Vacuum packing of food employs a food preservation technique that
A. holds chemicals in the food.
B. controls the oxygen level.
C. freezes the food.
D. maintains a uniform heat level.
What does the chemical calcium propionate do in baked goods?
A. Raises the temperature
B. Absorbs moisture
C. Causes expansion during cooking
D. Extends shelf life
If you enter a food service operation and notice an offensive smell, it might be caused by a serious infestation of
A. cockroaches.
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B. parasites.
C. rodents.
D. houseflies.
Which of the following methods to handle rodent infestation is not proactive?
A. Calling the exterminator after seeing several rats around the garbage
B. Storing food six inches off the floor and at least two feet away from the walls
C. Sealing the outside and the inside of your building thoroughly
D. Calling the exterminator to visit your facility periodically to prevent potential problems
You’re employed at a restaurant that has just bought a new high-temperature dishwasher. When reading the directions, you read that the water temperature in the wash cycle shouldn’t exceed 160 ° F (71° C). This is because
A. the plastic waste lines will melt if the water temperature exceeds 160° F (71° C).
B. food particles such as egg will cook on the dishes if higher temperatures are used.
C. workers will be burned when handling the dishes.
D. the cost of heating th
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As a manager of Giovanni’s Restaurant, one of your job responsibilities is to supervise workers who manually wash dishes. You instruct the dishwasher to complete the final rinse by either filling the third compartment with clean hot water measuring 1700 F (770 C) and soaking the ware in it for at least one-half minute, or by
A. soaking the ware for 20 minutes in a rinse water of 130° to 140° F (54° to 60° C).
B. draining the second compartment and refilling with clean water measuring 190° to 200° F (88° to 93° C) for the final rinse.
C. filling the third compartment with clean, warm water of not less than 75° F (24° C) and adding a chemical sanitizing agent, then following the instructions provided with the chemical agent regarding the amount to use and the length of time to soak the ware.
D. rinsing the ware in the third compartment under running water of not less than 190° to 200° F (88° to 93° C) for 30 seconds.
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14. Foods that have been cooked, and therefore have few competing bacteria or other microorganisms present, but are allowed to cool at room temperature
A. can easily produce large amounts of staph toxin.
B. should be treated with calcium proprionate.
C. probably have very alkaline pH levels.
D. should be completely cooled before being placed in a refrigerator.
15. As a supervisor in a restaurant, you’ll want to instruct your staff to always use _______ to keep all food preparation equipment and work stations sanitary.
A. detergent and clean cloths
B. a water temperature of 1400 F
C. scouring pads
D. heat instead of chemical disinfectants