What is the purpose of blanching vegetables before freezing or cooking? (7.8)

What storage practice helps PREVENT cross-contamination in a refrigerator? (1.1)

What is the main difference between a cleaner and a sanitizer? (2.1)

What condition most often leads to food spoilage during storage? (1.3)

What smell suggests that milk is no longer safe to drink? (1.4)

What is the correct action when a food worker has a small cut on a finger? (1.6)

What routine task helps reduce the risk of attracting insects in a kitchen? (1.7)

What is the safest storage practice when placing time/temperature control for safety (TCS) foods and ready-to-eat (RTE) foods in the same refrigerator? (1.9)

What is the main benefit of using the first in, first out (FIFO) method in food storage? (1.12)

What is the main purpose of a Safety Data Sheet (SDS) in a food service operation? (2.2)

What is the main function of carbohydrates in the diet? (3.2)

Which cooking method BEST helps preserve vitamins and minerals in vegetables? (3.3)

Ground beef costs $4.00 per pound. If a burger patty weighs 4 ounces, what is the portion cost for one patty? (4.6)

Which food is one of the Big 9 allergens identified by the Food and Drug Administration (FDA)? 

Which symptom may indicate a severe allergic reaction (anaphylaxis)? (3.5)

If a recipe calls for 8 ounces of cheese, what is the equivalent in pounds? (4.1)

How many teaspoons are in one tablespoon? (4.2)

If a chef needs 6 pounds of usable carrots and the yield percentage is 80%, how many pounds should be purchased? (4.5)

If a recipe yields 25 servings and needs to be increased to 50 servings, what is the recipe conversion factor (RCF)? (5.5)

What is the safest way to clean a knife after use? (6.3)

What is the main difference between a convection oven and a standard oven? (6.4)

What is the first step when cleaning and maintaining electrical kitchen equipment? (6.7)

Which knife cut produces long, thin matchstick-shaped pieces of vegetables? (7.1)

What is the correct substitution ratio when using dried herbs instead of fresh herbs? (7.3)

Which method uses high heat and small amounts of oil to cook food quickly while stirring constantly? (7.7)

Which back-of-house (BOH) staff member ensures that orders are prepared correctly and sent to the right table? (7.10)

Why is it important to season food before or during cooking? (8.1)

Which technique combines both moist and dry heat cooking methods? (8.3)

Which practice BEST supports proper storage of cold foods after preparation? (9.5)

What does the creaming method do when mixing butter and sugar? (10.1)

How do eggs contribute to the quality of baked goods? (10.2)

What causes baking powder to make baked goods rise? (10.3)

Why is kneading an important step when preparing yeast dough? (10.5)

What is the correct order of steps when preparing a basic quick bread batter? (10.6)

What is the most effective method to maintain freshness when freezing baked goods? (10.10)

How should glassware be positioned in a fine dining table setting? (11.3)

What is the primary role of a food runner in restaurant service? (11.4)

What does an À la Carte menu offer? (11.10)

Which action BEST demonstrates ethical behavior in food production and handling? (12.1)

Which situation BEST follows federal labor laws in the food service industry? (12.3)