Culinary Arts II Professional Practice

The hospitality industry uses a diverse

• environment

• workforce

• training

• culture

Training for the hospitality industry is diverse. Basic skills include ______and ways to interact with the hotel guests. It also involves _______ training and diversity training, because the staff is perceived as one unit by guests.

• communication, team work

• training, talking

• team work, development

• development, communication

Aside from sanitizing products, heat can be used on things like flatware to effectively sanitize. For this, however, it’s recommended you soak the items you are sanitizing in water that’s at least 171 degrees Fahrenheit for a minimum of 30 seconds.

• True

• False

What does OSHA stand for?

• Opening Safety Health Actions

• Occupational State Human Action

• Opening State Human Act

• Occupational Safety Health Act

Having professional certifications on your résumé won't help much to open doors to promotions or new opportunities.

• True

• False

Always ____, ______ your refrigerated foods and use a FIFO system.

• date, label

• rotate, use

• date label, use

• rotate, use

The TDZ temperatures range from _____ to ____.

• 40 to 135

• 40 to 141

• 41 to 165

• 41 to 135

How many steps are there in a HACCP plan?

• 5

• 6

• 7

• 8

Hand washing must happen for how long?

• 10 sec

• 15 sec

• 20 sec

• 30 sec

______________will lead to amazing experiences is the goal of the hospitality industry.

• Positive Attitude

• Good Training

• Great service

• Positive Attitude