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Foods 2 Module 2

Authored by Michele Warren

Life Skills

9th - 12th Grade

Used 60+ times

Foods 2 Module 2
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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The movement of the food operation from purchasing to service to a customer:

preservation

shelf-life

flow of food

deyhdration

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is not a requirement for approved suppliers?

Provide training for delivery personnel

Insure delivery vehicles look and smell clean

Insure delivery vehicles maintain correct temperature controls

Schedule deliveries for times most convenient for the delivery driver

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is NOT required of the food service establishment?

Schedule multiple deliveries at one time

check invoices for quantity and quality

Have clean carts and hand trucks for moving food

Check temperatures for perishable foods

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is NOT a reason to "reject"?

Proper temperatures hot above 135 and refrigerated below 41

Frozen food has large ice crystals

Cans are dented and swollen on ends

Food has been prepared in an uninspected home kitchen

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is a reason to REJECT eggs?

Liquid eggs at 41 degrees or colder

Shell eggs at 50 degrees

Shells clean and uncracked

No signs of tampering on package

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which would be the reason to REJECT a canned good?

No rust or corrosion

No bulges

Label is intact

Dents are sharp and/ or on the seam

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is a reason to REJECT raw seafood?

No "off" ammonia odor

Skin and flesh is moist but not slimy

Flesh is soft and shiny

41 degrees or colder

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