SS Ch 9 - Test

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

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

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

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

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

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

How often should utensils be cleaned and sanitized if used continuously?

• Every 2 hours
• Every 3 hours
• Every 4 hours
• Every 5 hours

What should be done if the temperature of cold food exceeds 70°F?

• Refrigerate immediately
• Throw it out
• Serve it quickly
• Reheat to 135°F

What is the purpose of labeling food with discard times?

• To track inventory
• To ensure food safety
• To improve taste
• To enhance presentation

What is the correct temperature range for holding hot food?

• 135°F or higher
• 41°F or lower
• 70°F or higher
• Between 41°F and 135°F