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