| 1 |  |
Why should you not wear acrylic fingernails while working in a kitchen? |
| | A) | They may fall off into food. |
| | B) | They will not match the kitchen's uniform. |
| | C) | You might scratch other food handlers. |
| | D) | They may distract other workers. |
|
|
|
| 2 | |
Which of these is not a characteristic of appropriate foodservice shoes? |
| | A) | They are comfortable. |
| | B) | They have closed toes. |
| | C) | They have laces. |
| | D) | They have slip-resistant soles. |
|
|
|
| 3 | |
Why is a proper handwashing technique important? |
| | A) | Harmful bacteria are easy to spread by hand. |
| | B) | Clean hands are more attractive. |
| | C) | Handwashing techniques are mandated by law. |
| | D) | Wearing gloves will not protect against foodborne illness. |
|
|
|
| 4 | |
Why should a hand sanitizer be used? |
| | A) | In place of washing your hands |
| | B) | To treat cuts and scrapes on your hands and fingers |
| | C) | Because handwashing is not effective enough |
| | D) | To help reduce bacteria on your hands |
|
|
|
| 5 | |
What should you do if you feel sick while you are at work? |
| | A) | Keep quiet and finish your work. |
| | B) | Wash your hands twice as much. |
| | C) | Notify your manager immediately. |
| | D) | Wear a surgical mask while you work. |
|
|
|
| 6 | |
What does HACCP stand for? |
| | A) | Help Analyzing Critical Control Points |
| | B) | Hazard Analysis Critical Control Point |
| | C) | Hazard and Control Culinary Program |
| | D) | Hygiene and Cleanliness Control Points |
|
|
|
| 7 | |
Which of these is a frequently found hazard? |
| | A) | Poor personal hygiene |
| | B) | Cross-contamination |
| | C) | Improper reheating |
| | D) | All of the above |
|
|
|
| 8 | |
How quickly should cooling food drop in temperature from 135°F (57°C) to 41°F (5°C)? |
| | A) | Two hours |
| | B) | Three hours |
| | C) | Four hours |
| | D) | Five hours |
|
|
|
| 9 | |
What is the minimum internal temperature of a food? |
| | A) | The lowest temperature at which a food can be safely cooked |
| | B) | The lowest temperature at which a food can be safely held |
| | C) | The temperature to which food much be reheated |
| | D) | The temperature at which fresh and frozen foods must be received |
|
|
|
| 10 | |
Why should you avoid placing a thermometer too close to bone when taking a reading? |
| | A) | Because bone will not reach high temperatures inside meat and may give a false reading |
| | B) | Because the heat in bones may cause the thermometer to break |
| | C) | Because bone conducts heat quickly and may give a false reading |
| | D) | Because bones may become brittle during cooking and shatter |
