NRFSP Practice
Authored by Sara Ward
Specialty
10th - 12th Grade
Used 29+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the proper minimum clearance between the floor and floor-mounted equipment?
4 inches
6 inches
8 inches
12 inches
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the proper minimum clearance between the counter and counter-mounted equipment?
4 inches
6 inches
8 inches
12 inches
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When using hot water to manually sanitize objects, the objects must be immersed in water for at least
15 seconds in water that is at least 135 F
15 seconds in water that is at least 150 F
20 seconds in water that is at least 150 F
30 seconds in water that is at least 171 F
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the acceptable method of manual warewashing/dishwashing?
sanitize, rinse, wash and air dry
scrape, wash, rinse, sanitize, towel dry
scrape, wash, rinse, sanitize, air-dry
scrape, wash, sanitize, rinse, dry
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be the water temperature when thawing food under running water
165 F
171 F
110 F
70 F
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be the water temperature when sanitizing?
165 F
171 F
110 F
70 F
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be the water temperature for the final sanitizing rinse in a dishwashing machine?
165 F
171 F
180 F
135 F
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