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Review Part 3 & 4

Authored by Thalia Ponce Serrano

Hospitality and Catering

10th Grade

25 Questions

Used 5+ times

Review Part 3 & 4
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1.

MULTIPLE CHOICE QUESTION

45 sec • 4 pts

Media Image

In the storage order, what is the first item to go on the top shelf? Shelf A

Seafood

Ready to Eat food

Poultry

Ground meats

2.

MULTIPLE CHOICE QUESTION

45 sec • 4 pts

Media Image

In the storage order, what item goes on the bottom shelf? Shelf E

Whole cut of meats

Ground Meats

Poultry

Ready to eat foods

3.

MULTIPLE CHOICE QUESTION

45 sec • 4 pts

What do you not do if cross contamination has occurred?

Do not serve the food to the customer

Do not notify anyone and take care of the issue as soon as possible

Tell your manager, who will tell you what to do

Set aside so it can not be used

4.

MULTIPLE CHOICE QUESTION

45 sec • 4 pts

Alex is serving a party of 6 and one of the customers has a peanut allergy, what can Alex do to help the customer.

Answer any questions & suggest items that do not have the food allergen

Let the customer order something with the allergy and not notify

Recommend to take their business elsewhere

Make customer move to a table to themselves

5.

MULTIPLE CHOICE QUESTION

45 sec • 4 pts

What is NOT an example of a person having an allergic reaction

Headache

Shortness/difficulty of breathing

Hives

Diarrhea

6.

MULTIPLE CHOICE QUESTION

45 sec • 4 pts

Media Image

In the storage order, what item goes on Shelf B?

Poultry

Seafood

Whole cuts of meats

Ground meat

7.

MULTIPLE CHOICE QUESTION

45 sec • 4 pts

Media Image

In the storage order, what item goes on Shelf C?

Poultry

Whole cut of meats

Ready-to-eat foods

Seafood

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