B55E Chapter 1 Homework
1. / Which of the following is/are potentially hazardous foods?a. / Those high in protein content
b. / Beans and pasta
c. / Rice
d. / A and B above
e. / All of the above
2. / Which of the following is true about quality?
a. / It is an attitude of excellence that focuses on the guest.
b. / It is not important if guests receive the value of the money they spend.
c. / It is most important in high-check average restaurants.
d. / It is a fad that will soon go away.
3. / Food should be stored away from walls and at least ______inches off the floor to allow air circulation.
a. / 4
b. / 6
c. / 5
d. / 7
4. / Which of the following is an example of a commercial service operation?
a. / Restaurant
b. / Cafeteria in insurance building
c. / Food service in university
d. / Correctional facility food service operation
5. / Kitchen managers ______be concerned about guest service.
a. / Do not need to
b. / Must
6. / The best information about how to safely use chemicals is found:
a. / In Material Safety Data Sheets for the chemicals
b. / In publications developed by the federal government
c. / By asking sales representatives of the chemicals
d. / On shipping packages of chemicals
7. / Professional kitchen managers are:
a. / Good communicators
b. / Courteous
c. / Concerned about problems that confront other staff members
d. / A and B
e. / All the above
8. / The temperature danger zone is between:
a. / 35°F (1.7°C) and 135°F (57°C)
b. / Freezing (32°F; 0°C) and boiling (212°F;100°C)
c. / 41°F (5°C) and 135°F (57°C)
d. / 50°F (10 °C) and 100°F (37.8 °C)
9. / Foodborne illness is a sickness caused by eating food that has been contaminated by:
a. / Germs
b. / Chemicals
c. / Physical hazards
d. / All of the above
10. / Properly cleaning knives between food preparation tasks will help to prevent:
a. / Cuts
b. / Damaged food products
c. / Cross-contamination
d. / All of the above
11. / Which of the following is generally true about leftovers?
a. / There is no guideline about whether leftovers should be frozen or stored at refrigerated temperatures.
b. / It is generally best not to freeze leftovers.
c. / It is best to freeze them.
d. / They should be frozen only if they will not be served for two weeks.
12. / When sterilizing dishes with heat as part of the dishwashing process, rinse water should generally be at what temperature?
a. / 175°F (79.4°C)
b. / 180°F (82°C)
c. / 185°F (85°C)
d. / 170°F (76.7°C)
13. / In what department of a restaurant do stewards work?
a. / Dining room
b. / Beverage department
c. / Kitchen
d. / All departments
14. / Water-type fire extinguishers should be used on which type of fire?
a. / Combustible metals
b. / Electrical equipment
c. / Flammable liquid
d. / Wood or paper
15. / Which of the following activities involves food production?
a. / Preparing
b. / Holding
c. / Cooking
d. / All of the above
16. / Which muscles should be used to lift heavy packages?
a. / Arm muscles
b. / Neck muscles
c. / Leg muscles
d. / Any of the above
17. / The process of selling a banquet event is referred to as:
a. / Catering
b. / Marketing
c. / Cold calls
d. / Banqueting
18. / Which is the proper storage temperature for dry food products such as canned goods?
a. / 60–80°F (15.6–26.7°C)
b. / 50–70°F (10–21°C)
c. / 70–85°F (21–29°C)
d. / 55–75°F (12.8–24°C)
19. / Verification of HACCP system success is important to:
a. / Confirm that critical limits established for each CCP will prevent, eliminate, or reduce potential hazards
b. / Confirm that the overall HACCP system is working effectively
c. / Meet the requirements of a local health inspection agency
d. / A and B
e. / All of the above
20. / Proper receiving ______important to ensure that the right products in the right quantities and qualities have been purchased.
a. / Is not
b. / Is