Practice Test CH 5-10

If food arrives in a shipment, damaged, rips in the bag, or has cracked egg shells,

What is the procedure?

• Throw it out, do not use it, and reject it.

• Use it after removing the damaged parts.

• Use it after washing thoroughly.

• Use it as is.

What does FIFO stand for? What does it mean?

• First in First Out. This means the older ingredients get used before the newly acquired ingredients.

• First in First Out. This means the newly acquired ingredients get used before the older ingredients.

• First in Last Out. This means the older ingredients get used before the newly acquired ingredients.

• First in Last Out. This means the newly acquired ingredients get used before the older ingredients.

When supplies are put away how high off the floor should they be?

• 6 inches

• 1 foot

• 3 feet

• On the floor

What are the 4 ways to thaw food?

• Microwave, Cold Running Water, Refrigerator, and as part of cooking

• Microwave, Running Water, Freezer, and as part of cooking

• Microwave, Running Water, Oven, and as part of cooking

• Microwave, Running Water, Refrigerator, and at room temp

How should you check the temperature of meat?

• Insert temperature to the center of the thickest part of the meat

• Insert temperature to the surface of the meat

• Insert temperature to the bottom of the meat

• Insert temperature to the side of the meat

Should you soak veggies and fruits together in a tub while cleaning them? Why?

• Yes because they will not contaminate each other

• No because they will contaminate each other

• Yes because it saves time

• No because it makes cleaning easier

Should you reuse ice that was used for cooling fruit in a drink?

• No

• Yes, after washing it

• Yes, after boiling it

• Yes, after freezing it

What should be present at a buffet set up?

• Signs with name of food

• Signs with pictures of food

• Signs with ingredients of food

• Signs with prices of food

What are the best ways to prevent pests?

• Clean well and efficiently (right after operations), throw garbage away far from the kitchen.

• Clean well really slow (right before operations), throw garbage near the kitchen.

• Clean well really fast (right after operations), throw garbage near the kitchen.

• Clean well really slow (right before operations), throw garbage far from the kitchen.

What are the steps of cleaning and sanitizing?

• Scrape surface of food, rinse and wash, sanitize, air dry

• Scrape surface of food, rinse and wash, air dry, sanitize

• Rinse and wash, scrape surface of food, sanitize, air dry

• Rinse and wash, scrape surface of food, air dry, sanitize