Sophomore Mid Term Review

Front

What is the only jewelry allowed to be worn in a kitchen?

Back

plain wedding band

Front

What is the recommended method for drying hands in a food service environment?

Back

Using a paper towel

Front

What is the correct order of steps for cleaning and sanitizing a surface? Options: Clean, Rinse, Sanitize, Air Dry

Back

Clean, Rinse, Sanitize, Air Dry

Front

Which of the following is a critical step in preventing cross-contamination?
Options:
Using the same cutting board for all foods,
Washing hands between handling different foods,
Storing cleaning chemicals with food,
Using cloth towels to dry hands

Back

Washing hands between handling different foods

Front

How many towels can be in a sanitizer bucket?

Back

1

Front

What is the recommended frequency for cleaning kitchen surfaces to maintain hygiene?

Back

After each use

Front

What is the best practice for maintaining clean fingernails in a kitchen environment?

Back

Regularly trimming and cleaning nails

Front

What is the correct temperature range for holding cold food?

Back

41°F or lower

Front

What is an acceptable thawing method for frozen food?

Back

Thawing in running water at 70°F or lower

Front

What are the conditions that bacteria like to grow?

Back

FATTOM