CHAPTER 11 - HMGT 251 EXAM QUESTIONS

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CHAPTER 11 - HMGT 251 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Requirements for food-contact surfacesOrganizations that certify equipment that meets sanitation standards

Answer:

Foodservice equipment must meet certain standards if it will come in contact with food. NSF is an organization that creates these national standards. NSF is accredited by the American National Standards Institute (ANSI). NSF/ANSI standards for food equipment require that it be nonabsorbent, smooth, and corrosion resistant. Food equipment must also be easy to clean, durable, and resistant to damage. The NSF mark, shown at left, will appear on equipment that meets these standards.Only commercial foodservice equipment should be used in operations. Household equipment is not built to withstand heavy use.

Question 2: Blast Chillers and Tumble Chillers

Answer:

Blast chillers cool food quickly. Many can cool food from 135°F to 37°F (57°C to 3°C) within 90 minutes.Most units allow the operator to set target chill temperatures and monitor the temperature of food throughout the chill cycle. Once chilled to safe temperatures, the food can then be stored in conventional coolers or freezers.Tumble chillers cool food quickly as well. Prepackaged hot food is placed into a drum that rotates inside a reservoir of chilled water. The tumbling action increases the effectiveness of the chilled water in cooling the food.Question 3: ____ means a material that can react to a shock without breaking or cracking.

Answer:

Resiliency

Question 4: Requirements for dishwashing facilities

Answer:

Dishwashing machines vary widely by size, style, and method of sanitizing. High-temperature machines sanitize with extremely hot water. Chemical-sanitizing machines use a chemical solution.

Question 5: Which of the following statements is true?

Answer:

Dishwashers must be installed so that they are reachable and conveniently located.

Question 6: What does a kitchen's ventilation system remove from the kitchen?

Answer:

fumes Question 7: _____ is required in operations using resilient or hard-surface flooring materials

Answer:

coving Question 8: Dishwasher Selection and Installation Guidelines: Installation

Answer:

Dishwashers must be installed so that they are reachable and conveniently located. That installation must also keep utensils, equipment, and other food-contact surfaces from becoming contaminated. The machine should be raised at least six inches (15 centimeters) off the floor to permit easy cleaning beneath. Always follow the manufacturer's instructions when installing, operating, and maintaining a dishwasher.

Question 9: Kitchens put coverings over their lighting sources in order to

Answer:

protect against contamination from broken bulbs.Question 10: Considerations for Other Areas of the Facility: Dry Storage

Answer:

Construct dry-storage areas with easy-to-clean materials that allow good air circulation. Shelving, tabletops, and bins for dry ingredients should be made of corrosion-resistant metal or food-grade plastic.Any windows in the dry-storage area should have frosted glass or shades. Direct sunlight can increase the area's temperature and affect food quality.Steam pipes, water lines, and other conduits do not belong in a well-designed dry-storage area. Dripping condensation or leaks in overhead pipes can promote pathogen growth in such normally stable items as crackers, flour, and baking powder. Leaking overhead sewer lines can also contaminate food. Hot-water heaters or steam pipes can raise the area's

temperature to levels that allow foodborne pathogens to grow as well.Dry food is also susceptible to attack by insects and rodents. Cracks and crevices in floors or walls should therefore be filled. Doors leading to the building's exterior should be self-closing. Screens for windows and doors should be 16 mesh to the inch without any tears or holes.Question 11: Regulatory authorities usually require ____ areas to be brighter than other areas.

Answer:

prep

Question 12: Handwashing stations are required to have

Answer:

signs to remind employees to wash their hands.

Question 13: Outdoor containers should have ____ kept in place.

Answer:

drain plugs

Question 14: Reach-ins

Answer:

Purchase reach-in cooler or freezer units with legs that elevate them six inches (15 centimeters) off the floor. Otherwise, mount and seal them on a masonry base. Caster wheels are often preferred or required by regulatory authorities. They make it easier to move the unit for cleaning.Question 15: When installing a dishwashing machine, the thermometer should have increments no greater than

Answer:

2degrees°F (1degrees°C).Question 16: Lighting intensity-how bright the lights are in the operation-is usually measured in units called lux or ____.

Answer:

foot-candles

Question 17: Lighting-intensity requirements for different areas of the operation

Answer:

Lighting intensity-how bright the lights are in the operation-is usually measured in units called foot-candles or lux. Different areas of the facility have different lighting-intensity requirements.Regulatory authorities usually require prep areas to be brighter than other areas. This allows staff to recognize the condition of food. It also helps staff identify items that need cleaning.

Question 18: Requirements for handwashing stations

Answer:

Handwashing stations should be put in areas that make it easy for staff to wash their hands often.

Handwashing stations are required:

In restrooms or directly next to them.In areas used for food prep, service, and dishwashing.Handwashing sinks must be used only for handwashing and not for any other purpose. And, to prevent cross-contamination, make sure adequate barriers are present on handwashing sinks, or that there is adequate distance between handwashing sinks and food and food-contact surfaces, so that water cannot splash on these items.Make sure these stations work correctly and are well stocked and maintained. They must also be available at all times. This means that handwashing stations cannot be blocked by portable equipment or stacked full of dirty kitchenware.Some jurisdictions allow the use of automatic handwashing facilities in an operation. Check with your local regulatory authority for more information.Question 19: Why does a malfunctioning ventilation system create a risk of contamination in a kitchen?

Answer:

Grease and condensation will build up on walls and ceilings Question 20: Dishwashing Machines: Recirculating, Door-Type, Non-Dump Machine

Answer:

This stationary-rack machine is not fully drained of water between cycles. The wash water is diluted with fresh water and reused from cycle to cycle.Question 21: It is wise to set up a ____ schedule with your supplier or manufacturer.

Answer:

maintenance