FREE CULINARY ARTS AND STUDY GAMES ABOUT

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FREE CULINARY ARTS AND STUDY GAMES ABOUT

CULINARY TOPIC 11 EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -38 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: When selecting and installing dishwashing machines...

Answer:

Water pipes to the machine should be as short as possible to prevent heat loss Install the machine at least 6 inches (15 centimeters) off the floor to permit easy cleaning underneath Question 2: Flooring that is highly porous (absorbent) should be avoided since it:

Answer:

>Creates an ideal environment for microorganisms >Can cause slips and falls >Can become easily damaged Question 3: Acceptable sources of potable water include:

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>Approved public water mains >Regularly tested private sources >Closed, portable water containers filled with potable water >Water in on-premise water-storage tanks >Water transport vehicles that are properly maintained

Question 4: Sinks can only be used for intended purposes:

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>Handwashing is only for hands - no food >Food sinks for prepping food >Dishwashing sinks for equipment >Service sink or curbed drain for dirty water such as mop water Question 5: When selecting flooring, consider the porosity of the material:

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Porosity is the extent to which a material will absorb liquids Question 6: Once equipment has been properly installed:

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>It must receive regular maintenance >It must be maintained by qualified personnel >Follow the manufacturers' recommended maintenance schedule

Question 7: What are resilient flooring advantages?

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>Relatively inexpensive >Can withstand shock >Easy to clean and maintain >Capable of handling heavy traffic >Resistant to grease and alkalis >Easy to repair or replace Question 8: Cantilever-mounted equipment is:

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>Attached to the wall or to a mount with a bracket >Easier to clean underneath and behind

Question 9: What is backflow?

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Reverse flow of contaminants through a cross-connection into the potable water supply Question 10: Underwriters Laboratory (UL) marks:

Answer:

Equipment is in compliance with NSF standards or UL's own environmental and public health (EPH) standards.Question 11: NSF International mark:

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Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards

Question 12: Stationary equipment should be:

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Mounted on legs at least 6 inches (15 centimeters) off the floor or Sealed to a masonry base.

Question 13: Define Nonporous -

Answer:

does not absorb liquids Question 14: Stationary tabletop equipment should be:

Answer:

Mounted on legs with a minimum 4-inch (10 centimeter) clearance between the equipment base and tabletop

Question 15: What should be kept out of the food or equipment?

Answer:

>Hoods, fans, guards, and ductwork must not drip onto food or equipment >Hood filters and grease extractors must be cleaned regularly >Hoods and ductwork must be cleaned periodically by professionals

Question 16: Hard surface flooring includes what?

Answer:

>Nonabsorbent >Very durable >Excellent choice for restrooms and high-soil areas

Question 17: What should be done with adequate ventillation systems?

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If adequate, there will be little buildup of grease and condensation on walls and ceilings Question 18: If the water supply is interrupted:

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>use bottled water. >oil water (if allowed) >Purchase ice >Use boiled water for handwashing and essential cleaning >Consider using single-use items to minimize dishwashing

Question 19: What should be done about garbage?

Answer:

Garbage should be removed from food-preparation areas as quickly as possible to prevent pests and contamination.

Question 20: Hard Surface Flooring includes what?

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>Quarry and ceramic tile >Brick >Terrazzo and marble >Hardwood Question 21: Purchase equipment with food-contact surfaces that are:

Answer:

>Safe and durable >Corrosion resistant >Nonabsorbent >Sufficient in weight and thickness to withstand repeated cleaning >Smooth and easy to clean >Resistant to pitting, chipping, scratching, and decomposition Question 22: An alternative for stationary tabletop equipment can be:

Answer:

The equipment should be tiltable or sealed to the countertop with a food-grade sealant

Question 23: How should someone carry garbage?

Answer:

Should not be carried above or across food-preparation areas.

Question 24: How should outdoor containers be?

Answer:

Outdoor containers should be on smooth, durable and nonabsorbent surfaces and have tight fitting lids that are kept covered.Question 25: To prevent lighting from contaminating food, you should use:...

Answer:

>Shatter-resistant light bulbs >Protective covers made of metal mesh or plastic >Shields for heat lamps

Question 26: Design plans may require approval by what?

Answer:

The local regulatory agency The zoning or building department Question 27: Hand washing stations must be conveniently located and are required in:

Answer:

>Restrooms >Food-preparation areas >Service areas >Dishwashing areas