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Pre-Employment Training Flashcards | StudBud
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Pre-Employment Training
Pre-Employment Training
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Food Service Training
Flashcards
45 cards
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Practice quiz
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Host live
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Questions
45
Answers
1
The SDS (Safety Data Sheet) quick card gives us information on Chemical Products.
True
False
2
To ensure food thermometers are accurate; we should____the thermometer.
Calibrate
Shake it a little before inserting into food
Drop it on the floor then submerge into hot water to clean
Food thermometers are always accurate, don't worry about it
3
The ___ scale should be used when weighing cases of produce upon delivery
receiving
ingredient
4
Tops of cans should be cleaned using a damp towel with sanitizer.
False
True
5
Managers are required to celebrate ___ marketing events a month.
3
1
2
0
6
Frozen foods should be held at what degree or below?
10 degrees
20 degrees
0 degrees
Any of the above
7
Serving portions that are too large result in decreased food costs.
True
False
8
Most important thing to remember when using chemicals is?
Mix until the chemicals begin to get hot, then ready to use
Mix enough products together until you think it will clean
Never mix
Mix until the chemicals begin to smoke
9
Batch cooking is when a food item is?
Cooked just prior to service
Prepped the day before service
Cooked when you get to work first thing in the morning
10
A standardized recipe will produce a consistent yield each time the recipe is followed.
False
True
11
Once all school children have been fed, employees may take leftovers home from the kitchen
True
False
12
Knowing how much a recipe will produce helps prevent food_________on the serving line.
shortage
both a and b
spoilage
13
Good communication between employees and management can minimize mistakes in the workplace.
False
True
14
What is the temperature between 41 degrees and 135 degrees called?
None of the above
Safety Zone for Foods
In Between Zone
Temperature Danger Zone
15
Mopping is done daily by mopping inside a 10X10 frame using a figure 8 motion and turning mop
False
True
16
Food must be clearly identified on the serving lines and salad bars.
True
False
17
The color of work wear is pre-determined at each site by a majority vote.
True
False
18
The FIFO method of inventory is?
All of the above
A method in which the newest inventory is used first
Referred to as Final in and Final out
Referred to as First-In, First-Out
19
Students need only to take the entrée and milk at lunch for it to be counted as reimbursable.
False
True
20
Use the ____ cutting board when preparing fresh fruits or vegetables
White
Green
Tan
21
Food Service receives money from ____for all reimbursable meals.
FDA
FEMA
DOD
USDA
22
A three compartment sink is used for washing, rinsing and sanitation.
False
True
23
Gloves should be used when handling ready to eat foods.
True
False
24
Which item of jewelry is not allowed to be worn while working?
Medic alert
Plain wedding band
Single pair of stud earrings
watch
25
How many pounds should a food service employee be able to lift unassisted?
35 pounds
30 pounds
25 pounds
20 pounds
26
Spills and leaks should be cleaned up immediately.
False
True
27
One gallon is equivalent to?
8 cups
16 cups
1 quart
2 quarts
28
Students must select milk as one of their options at all meals?
False
True
29
One method for portioning menu items is counting.
False
True
30
Students must take 1/2 cup of fruit at breakfast for it to count as reimbursable.
False
True
31
You must first check soap and sanitizer before washing dishes in sink or dish machine.
False
True
32
Staff must use the school camera to take pictures of students?
False
True
33
What is the maximum weight a food service employee can lift with assistance?
75 pounds
100 pounds
125 pounds
50 pounds
34
Where should raw chicken be placed for storage in the cooler?
On the top shelf over the fresh grapes
On the middle shelf over the lettuce
On the bottom shelf; six inches off the floor
All of the above
35
Serving portions that are too small result in customer dissatisfaction.
True
False
36
You must wash your hands in the dish room before touching clean plates, some of the time?
False
True
37
The box of pizza that is delivered is crushed and crumbs are falling out; how do you handle?
Open the box and see how bad the pizza is broken first
Tape the box up and put it in the freezer
None of the above
Return the box with the driver and have them initial receipt
38
Food thermometers should be placed where, when taking temperature of food?
Around the bone or gristle
The thickest part of the food away from bone, fat, gristle
Anywhere you can insert the thermometers into the food
All of the above
39
Rapid Cool Down means?
All of the above
Put a fan over hot foods to cool it down
Remove from serving line and sit on counter until it cools
Put hot foods in a shallow container and then on ice bath
40
Hands must be washed whenever they become contaminated and before you touch food.
False
True
41
A standardized recipe will produce a consistent yield each time the recipe is followed.
True
False
42
If an employee has a minor injury on the job, the incident can be reported within 72 hours?
False
True
43
Using standardized recipes can result in
better control of costs
predictable yields
All of the above
better control of inventory
44
All sanitation testing strips are the same and can be used with any sanitation chemicals.
False
True
45
It is not necessary to wash your hands following food preparation if you were wearing gloves.
True
False
