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WorksheetsObjective 1- Professional practice in the food safety industry
Total questions: 16
Worksheet time: 10mins
Who is responsible for parties and receptions, and works closely with the catering department?
District managers
Banquet chefs
Pastry chefs
Sous Chefs
Which establishment is part of the commercial foodservice segment?
Food truck
Military base
nursing home
university dining
Which position is in the front of the house?
dishwasher
prep cook
sous chef
busser
Which type of restaurants are least likely to be well-known and familiar?
corporations
chain operations
franchise operations
family establishments
Scheduling, food costing, and cash management are responsiblilites of the:
chef
manager
sous chef
maître d'hôtel
What type of foodservice serves people in schools, hospitals, and prisons?
quick service
institutional
full service
in-house
What is the purpose of the Material Safety Data Sheets (MSDS)?
to identify kitchen building codes
to identify dangerous food substances
to provide information on the use of kitchen tools
to inform employees of hazards associated with chemicals
An expediter is a:
food dispatcher
bus person
waitperson
hostess
What term means to be "legally responsible"?
compensation
exempt
liable
misdemeanor
Which professional organization is most llikely associated with foodservice establishments?
American Tour Group Association
National Restaurant Association (NRA)
American Hotel and Lodging Association (AHLA)
Interntional Food Service Executives Association
The first aid for choking is to:
perform CPR
give a pat on the back
use fingers to dislodge the foreign object
give 5 back blows followed by 5 abdominal thrusts, repeat until object is dislodged.
Dressing with short or close-fitting sleeves and hair tied back will prevent:
dirty clothing
cooking errors
accidential injury
errors in measurement
What should be done to prevent being shocked or burned from electrical appliances?
pull on the electrical cord to disconnect the plug from the wall outlet
keep electrical cords wrapped tightly around their respective units
make sure every electrical cord is plugged in all the time
keep electrical cords in good repair
Which foodservice employee is responsible for fillout out an accident report?
cashier
dishwasher
injured employee
manager or supervisor
When lifting heavy loads, a person should let his/her:
arms do all the work
friends do all the work
back do most of the work
legs and arms do most of the work
Handles of cooking utensils should be turned:
toward the front of the range
away from other burners
away from the aisle
toward the aisle
