Foundations 1 Chapter 8 Mark III
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
Show answers
- Q1The correct way to scoop ice for a guest's beverage is to use?the guests cupclean glassesice scoopsclean bare hands120s
- Q2The purpose of a food safety management system is to?identify and control possible hazardskeep all areas of the facility clean and pest freeidentify, tag, and repair faulty equipment within the operationidentify, document, and use the correct methods for receiving120s
- Q3Which method is the correct way to cool food?in a freezerin an ice-water bathin dry storageon the counter120s
- Q4Which method is a correct method for thawing frozen food?using a steamercook the food frozenon a counterin a cooler120s
- Q5All of these steps must be done when transporting food off-site except what?pack food in insulated containersstore raw and RTE food separatelyprovide directions to the sitelabel food correctly120s
- Q6Fact or Fiction- freezing food kills pathogens on the food?FactFiction120s
- Q7Hot held TCS food should be held at a minimum of what temperature zone during service?120 degrees or higher41 degrees or higher130 degrees or higher135 degrees or higher120s
- Q8Cold TCS food should be held at a maximum of what temperature zone during service?50 degrees or lower46 degrees or lower45 degrees or lower41 degrees or lower120s
- Q9When holding TCS food for service- the food temperatures should be checked how often?every five hoursat least every four hoursat least every shiftat least every six hours120s
- Q10Fact or Fiction- it is acceptable to use hot holding equipment to reheat food for service?FictionFact120s