QUANTITY FOOD MANAGEMENT FINAL EXAM

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QUANTITY FOOD MANAGEMENT FINAL EXAM

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and

• Soap.
• A timer.
• A clock.
• Gloves.

Answer:

• Soap

Question 2: How should flatware and utensils that have been cleaned and sanitized be stored?

Answer:

• With handles facing up

Question 3: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

• 2 inches (5 centimeters).
• 4 inches (10 centimeters).
• 6 inches (15 centimeters).

• 8 inches (20 centimeters).

Answer:

• 4 inches (10 centimeters).

Question 4: What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Answer:

• Test the solution with a sanitizer kit.

Question 5: What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Answer:

• Maximum registering thermometer

Question 6: What organization creates national standards for foodservice equipment?

A. CDC

B. EPA

C. FDA

D. NSF

Answer:

D. NSF

Question 7: garbage in, garbage out Write an X next to each unsafe practice when handling garbage and garbage containers.

• _____ John cleans a garbage can on the floor drain grate, which is next to the grill.

2._____ Dave stacks garbage bags next to the prep table because he wants to take them out all at once.

3.____ Steve sets garbage bags on the asphalt next to the dumpster and then throws each bag inside.

4._____ Michelle throws empty cans into the recycling container, which is stored in the prep area.

5._____ Tanya throws a burned hamburger into the open garbage can next to the sandwich line.

Answer:

• __X__ John cleans a garbage can on the floor drain grate, which is next to the grill.

2.__x___ Dave stacks garbage bags next to the prep table because he wants to take them out all at once.

3.____ Steve sets garbage bags on the asphalt next to the dumpster and then throws each bag inside.

4.___x__ Michelle throws empty cans into the recycling container, which is stored in the prep area.

5._____ Tanya throws a burned hamburger into the open garbage can next to the sandwich line.Question 8: George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Answer:

• Clean and sanitize the sinks and drain boards.

Question 9: A broken water main has caused the water in an operation to appear brown. What should the manager do?

• Boil the water fo 1 minute before use.
• Contact the local regulatory authority before use.

C.Use the water for everything except dishwashing.

• Use the water for everything except handwashing.

Answer:

• Contact the local regulatory authority before use.

Question 10: Keep 'em out! Write an X next to each situation that can lead to a pest infestation.

1._____ Food in the dry-storage room is stored against the wall and 6 inches off the floor.

2._____ Air curtains are installed around the back door of a kitchen.

3._____ Recyclables are stored overnight in a clean container in the kitchen.

4.____ Food is rotated during storage so that the oldest products are used first.

5._____ A dumpster is left open during the day to let it air out.

6.____ A Delivery driver brings a food delivery into the kitchen to be inspected.

7.____ A food delivery is rejected because it contains packages with gnaw marks.

8._____ The exterior of the operation has a three-inch hole.

Answer:

1.__X___ Food in the dry-storage room is stored against the wall and 6 inches off the floor.

2._____ Air curtains are installed around the back door of a kitchen.

3.___X__ Recyclables are stored overnight in a clean container in the kitchen.

4.____ Food is rotated during storage so that the oldest products are used first.

5.__X___ A dumpster is left open during the day to let it air out.

6.__X__ A Delivery driver brings a food delivery into the kitchen to be inspected.

7.____ A food delivery is rejected because it contains packages with gnaw marks.

8.__X___ The exterior of the operation has a three-inch hole.

Question 11: What is the only completely reliable method for preventing backflow?

• Air gap
• Ball valve
• Cross-contamination
• Vacuum breaker

Answer:

• Air gap

Question 12: Pete the buster poured some cleaner from its original container into a smaller, working container. What else does he need to do?

Answer:

• Label the working container with its contents

Question 13: An operation has a buildup of grease and condensation on the walls and ceiling.What is the most likely problem?

• The ventilation system is not working correctly.
• The cleaning chemicals are not being used correctly.
• The staff are not cleaning the walls correctly.
• The grill is not being operated at a high-enough temperature.

Answer:

• The ventilation system is not working correctly.

Question 14: A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the handler done wrong?

• Created a cross-connection
• Created an air-gap separation
• Prevented backflow
• Prevented atmospheric vacuuming

Answer: