stud
bud
Sign up
Log in
Home
Library
Explore
SAT
More
Food Service Pre-Assessment Flashcards | StudBud
Explore
/
Food Service Pre-Assessment
Food Service Pre-Assessment
25 terms
·
StudBud Administration
·
141 plays
Imported from external platform
Flashcards
25 cards
F
Practice quiz
P
Host live
L
Questions
25
Answers
1
How many teaspoons are in a tablespoon?
8
4
3
5
2
Foodborne illness caused from red meat
Salmonella
Botulism
E. Coli
Listeria
3
Foods may be safely thawed using any of the following methods EXEPT ___________.
Thawing in the refrigerator
Thawing in the sink with cold water
Thawing in the microwave
Thawing on the counter
4
Free from harmful levels of microorganisms.
Clean
Sanitary
Contaminated
Bacteria
5
Friendly service can be defined as:
Service without problems
Service that is more than the customer expects
Service with a personal touch
All of the above
6
The movement of chemicals or microorganisms from one place to another
Hazard
Cross Contamination
Food-borne Illness
Saniation
7
Which of the following is not an example of a production opportunity in Foodservice?
Kitchen Manager
Sous Chef
Prep Cook
Line cook
8
It is OK to use a towel to remove a hot pan from the oven if you don't have a potholder.
True
False
9
Source of danger
Hazard
Contamination
Food-borne Illness
Bacteria
10
Practicing good grooming habits can help prevent the breakout of
food-borne illness
Laundry
Rodents
Ants
11
Truth in menu guidelines = wording on a menu must be accurate & nutritional claims legitimate
False
True
12
Foodborne illness caused from eggs or poultry
E.Coli
Salmonella
Listeria
Botulism
13
The term "mise en place" means everything in its place.
True
False
14
How long should you wash your hands with soap and water?
1 min
30 seconds
2 mins
20 seconds
15
Select the skills that are
important
for a successful career in service.
Thorough job knowledge
Team player
Good communicator
Bad tempered
16
What are reasons for wearing gloves in Foodservice?
to protect hands from injury
so your hands don't get dirty
so you don't have to touch ingredients
to prevent cross-contamination
17
When measuring brown sugar, it should be:
Loosely packed into a dry measuring cup
Mixed with flour first then measured
Melted on the stove first then measured
Firmly packed into a dry measuring cup & leveled at the top
18
You can use baking soda in your recipe if you do not have baking powder.
True
False
19
Which of the following is not an example of a management opportunity in Foodservice?
Foodservice Director
Garde Manger
Kitchen Manager
Executive Chef
20
Tiny and single-celled microorganisms
Cross-Contamination
E.Coli
Hazard
Bacteria
21
When two or more people become sick after eating the same food
Salmonella
Hazard
Food-borne Illness
E.Coli
22
The temperature danger zone refers to temperatures of ____ at which bacteria multiply rapidly.
20*F to 120*F
60*F to 160* F
80*F to 180*F
40*F to 140*F
23
Food that is unfit to be eaten
Contaminated
Bacteria
Salmonella
Hazard
24
What qualities does an effective manager need to have in the Foodservice industry?
slow learner
skilled in communication
time management
loud voice
25
You should change your gloves
at least
every 4 hours of single-use.
False
True