FAB 101 CH 12 EXAM QUESTIONS

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FAB 101 CH 12 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A foodservice manager must buy new cleaning brushes with long-lasting bristles that do not absorb moisture. Which bristle would be the best choice?

Answer:

nylon Question 2: The third compartment of a three-compartment sink should contain:

Answer:

Sanitizing solution.Question 3: What type of cleaning agent would you use to remove mineral deposits?

Answer:

acid cleaners Question 4: Chemical sanitizers:

Answer:

Are mixed with water until they reach the proper concentration.Question 5: A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make?

Answer:

Failed to rinse the machine after wiping it down with detergent and water.Question 6: A quaternary ammonium sanitizer is tested and measures 750 PPM. This poses a risk of which type of contamination?

Answer:

Chemical.

Question 7: How can chemical contamination be prevented?

Answer:

Follow the manufacturer's directions.Question 8: Cleaning is best defined as:

Answer:

Removing all visible food and soil from an item's surface.Question 9: Sinks must be used for the correct intended purpose to prevent:

Answer:

Cross-contamination.Question 10: For a chlorine sanitizer to be effective, it must remain in contact with the utensil or surface for at least how many seconds?

Answer:

7 Question 11: Which type of cleaner would best remove mineral deposits from steam tables?

Answer:

Delimer.Question 12: First aid must be administered when a hazardous chemical spills on a foodhandler's arms and face. From which document, required to be on file in the foodservice operation, can the first aid information be found?

Answer:

Material Safety Data Sheet (MSDS).

Question 13: An employee wants to make a sanitizer solution to spray onto food-contact surfaces. What must be done to ensure that it has been made correctly?

Answer:

Test the solution with a sanitizer test kit.Question 14: The water temperature in the wash sink of a three-compartment sink must be at

least:

Answer:

110 F Question 15: What type of cleaning agent would you use to remove baked-on food in pots and pans.

Answer:

Abrasive cleaners.