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Foundations 1 Chapter 10 Mark I

Quiz by Christopher Wright

Grades 9-12
Hospitality and Tourism
Ohio Career Tech

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10 questions
Show answers
  • Q1
    When storing heavy items, where should an operation store them?
    low on the shelf
    At waist level on the shelf
    above your head on the shelf, but marked as heavy
    high on the shelf
    120s
  • Q2
    When should spills in the workplace be cleaned up?
    after the manager notices
    when there are no guests
    immediately
    after hours
    120s
  • Q3
    Which is NOT a proper step for avoiding burns?
    avoid overcrowding the range top
    adjust burner flames to cover only the bottom of a pan
    make sure pot handles stick out over the edge of the range top
    use hot pads when removing food from the microwave
    120s
  • Q4
    Fact or Fiction- uniforms are a form of PPE?
    Fiction
    Fact
    120s
  • Q5
    What does the acronym PPE stand mean?
    Pans Plates Equipment
    Personal Protective Equipment
    Pleated Pants Exemption
    Protect People from Equipment
    120s
  • Q6
    Why should food service employees NEVER use wet hot mitts and wet towels to remove or move hot pans, pots, and trays?
    wet materials harbor mold
    wet materials are a sign the item is dirty
    wet materials conduct heat quickly and cause steam burns
    wet materials will shrink when they come in contact with heat
    120s
  • Q7
    Shoes not only need to be non-slip, they also need need what to be considered safe to wear in the workplace?
    stylish- then next big trend
    black in color to hide stains
    broken-in by a cobbler
    made of nonporous materials, closed toe, stable heel, and grease resistant
    120s
  • Q8
    Fact or Fiction- in some states food service workers are required by law to wear safety glasses when using a fryer?
    Fact
    Fiction
    120s
  • Q9
    According to a 2006-2010 study conducted by the NFPA, what was the yearly average of reported fires (actually called the fire department) in food service establishments?
    2500 per year
    300 per year
    8000 per year
    4100 per year
    120s
  • Q10
    How many different types of fires might you encounter in a commercial kitchen?
    3
    2
    4
    1 (it's fire)
    120s

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