SS Chapter 3 Flashcard

SS Chapter 3 Flashcard

Assessment

Flashcard

Hospitality and Catering

12th Grade

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

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15 questions

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1.

FLASHCARD QUESTION

Front

How should chemicals be stored to prevent chemical contamination?

Back

Away from prep areas

2.

FLASHCARD QUESTION

Front

Which is a chemical contaminant? Options: Bones in a chicken filet, Norovirus in shellfish, Metal shavings in a can of peaches, Tomato juice served in a pewter pitcher

Back

Tomato juice served in a pewter pitcher

3.

FLASHCARD QUESTION

Front

Which is an example of physical contamination?

Back

Bones in fish

4.

FLASHCARD QUESTION

Front

A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?

Back

Chemical

5.

FLASHCARD QUESTION

Front

Chemicals must be stored

Back

Separate from food

6.

FLASHCARD QUESTION

Front

A dishwasher runs out of sanitizer for the three-compartment sink and uses sanitizer from the dish machine instead. Why is this a mistake?

Back

The sanitizer is not used in the way it is intended

7.

FLASHCARD QUESTION

Front

A chef uses paint brushes purchased at the local hardware store to baste food. Why is this a mistake?

Back

The brushes are not approved for use with food

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