Prostart Ch7

Which of the following resaurant positions is not typically a food handler?

• Busser

• Server

• Manager

• Host

Process that removes food and other dirt from a surface

• Cleaning

• Sanitizing

• Pre-Soaking

• Rinsing

Process that reduces pathogens on a surface to safe levels.

• Cleaning

• Inspection

• Sanitizing

• Cross-Contamination

Chemical that remove food, dirt, rust. stains. minerals. and other deposits; classified into four groups

• Cleaners

• Detergents

• Delimers

• Degreasers

Who is in charge of creating and maintaining an effective cleaning program

• Head Chef

• Manager

• Owner

• Health Inspector

What is the only jewelry allowed to be worn in a kitchen

• plain wedding band

• nose ring

• simple studs

• eye brow

What is the primary purpose of using degreasers in a kitchen?

• To remove mineral deposits

• To eliminate grease from surfaces

• To sanitize utensils

• To polish metal surfaces

What is the recommended method for drying hands in a food service environment?

• Using a cloth towel

• Air drying

• Using a paper towel

• Wiping on an apron

What is the correct order of steps for cleaning and sanitizing a surface?

• Rinse, Clean, Sanitize, Air Dry

• Clean, Rinse, Sanitize, Air Dry

• Sanitize, Clean, Rinse, Air Dry

• Clean, Sanitize, Rinse, Air Dry

What is the minimum temperature required for hot water sanitizing in a commercial dishwasher?

• 120°F (49°C)

• 140°F (60°C)

• 160°F (71°C)

• 180°F (82°C)