WorksheetsFoods 2 Module 2
Total questions: 10
Worksheet time: 5mins
The movement of the food operation from purchasing to service to a customer:
preservation
shelf-life
flow of food
deyhdration
Which is not a requirement for approved suppliers?
Provide training for delivery personnel
Insure delivery vehicles look and smell clean
Insure delivery vehicles maintain correct temperature controls
Schedule deliveries for times most convenient for the delivery driver
Which of the following is NOT required of the food service establishment?
Schedule multiple deliveries at one time
check invoices for quantity and quality
Have clean carts and hand trucks for moving food
Check temperatures for perishable foods
Which is NOT a reason to "reject"?
Proper temperatures hot above 135 and refrigerated below 41
Frozen food has large ice crystals
Cans are dented and swollen on ends
Food has been prepared in an uninspected home kitchen
Which is a reason to REJECT eggs?
Liquid eggs at 41 degrees or colder
Shell eggs at 50 degrees
Shells clean and uncracked
No signs of tampering on package
Which would be the reason to REJECT a canned good?
No rust or corrosion
No bulges
Label is intact
Dents are sharp and/ or on the seam
Which is a reason to REJECT raw seafood?
No "off" ammonia odor
Skin and flesh is moist but not slimy
Flesh is soft and shiny
41 degrees or colder
The last date recommended for the use of the product while at peak quality:
Use-by-date
Sell-by-date
Expiration date
Closed date
Tells the store how long to display the product for sale:
Use-by-date
Sell-by-date
Expiration date
Closed date
Move perishable foods to storage or service before non-perishables.
True
False
