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NRFSP Review 3

Authored by Jennifer Hayes

Specialty

9th - 12th Grade

Used 5+ times

NRFSP Review 3
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34 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What must be done before you do construction to expand a facility (add on a new part of the building)?

The plans must be approved by the local water authority

The plans must be approved by the local health authority

the contractor must submit proof of liability insurance,

the contractor must replace all the equipment in the kitchen,

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

All of the following are allowed in the kitchen or behind the counter at a food establishment, EXCEPT:

kids on a field trip with the person in charge

a vendor working with the person in charge to make a sale

a customer that wants to get their own drink behind the counter

a new employee

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is it called when you start the cooking process followed by cooling and then reheating at a later time.

Sous Vide

Blanching

Continuous cooking

boiling

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How should you store mops

In a clean mop bucket

On the floor of the storage room

Hanging on hooks

In the mop water

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

You made a whole chicken on May 1, then on May 3 you used the leftover to prepare chicken salad. By what date do you have to use or discard the chicken salad.

By May 8

By May 9

By May 10

By May 4

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What do pre-packaged foods NOT need to have on the label?

Common name of food

Ingredients list

Allergens

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

If pre-packaged foods do not have the ingredients listed, what does the PIC need to do?

Sell them anyway

Remove them from the shelf

Eat them all

Make up some ingredients and write it on there

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