Intro Mid Term Review

Front

Which of the following restaurant positions is not typically a food handler? Busser, Server, Manager, Host

Back

Host

Front

Process that removes food and other dirt from a surface

Back

Cleaning

Front

Process that reduces pathogens on a surface to safe levels.

Back

Sanitizing

Front

Chemical that remove food, dirt, rust, stains, minerals, and other deposits; classified into four groups

Back

Cleaners

Front

Who is in charge of creating and maintaining an effective cleaning program?

Back

Manager

Front

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

Back

plain wedding band

Front

What is the primary purpose of using degreasers in a kitchen?

Back

To eliminate grease from surfaces

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?

Back

Clean, Rinse, Sanitize, Air Dry

Front

What is the minimum temperature required for hot water sanitizing in a commercial dishwasher?

Back

180°F (82°C)