SS Ch 9 - Test
Authored by REBECCA ABERCROMBIE
Other
9th - 12th Grade
Used 3+ times
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42 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is it important to remove preset tableware if not used by guests?
To prevent contamination
To save on cleaning costs
To make the table look less cluttered
To reduce the number of utensils
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is it important to cover food and install sneeze guards?
To maintain the food's temperature
To prevent contamination from customers
To enhance the food's appearance
To keep the food fresh
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be done if the temperature of food is not correct after 4 hours?
Reheat the food
Throw out the food
Lower the temperature
Serve the food immediately
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the correct way for service staff to hold glasses?
By the rim
By the middle, bottom, or stem
By the top
By the base
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why should flatware be stored so that servers grasp handles?
To prevent contamination
To make it easier to carry
To save space
To improve presentation
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a key guideline for kitchen staff when handling ready-to-eat food?
Use bare hands
Use single-use gloves
Use cloth gloves
Use bare hands if washed
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How often should utensils be cleaned and sanitized if used continuously?
Every 2 hours
Every 3 hours
Every 4 hours
Every 5 hours
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