WorksheetsWeek 7 Wednesday 9/15 Princ.
Total questions: 7
Worksheet time: 13mins
Name
Class
Date
1.
A service sink should be used to
a)
Wash hands
b)
Wash aprons
c)
Wash dishes
d)
Dispose of mop water
2.
Storing raw food requiring a higher cooking temp below or away from food requiring a lower cooking temp helps prevent which type of contamination?
a)
Biological
b)
Chemical
c)
Physical
d)
Pathogen
3.
What should the minimum temperature that the water in the first sink in a three compartment sink be?
a)
70°F
b)
95°F
c)
110°F
d)
180°F
4.
What is the temperature danger zone?
a)
41F-140F
b)
41F-135F
c)
32F-70F
d)
70F-125F
5.
A physical link between safe water and dirty water,
which can come from drains, sewers, or other wastewater sources
which can come from drains, sewers, or other wastewater sources
a)
Cross Connection
b)
Backflow
c)
Air Gap
d)
Coving
6.
What is the only completely reliable method for preventing backflow?
a)
Air Gap
b)
Ball Valve
c)
Cross-Contamination
d)
Vacuum Breaker
7.
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
a)
2 inches
b)
4 inches
c)
6 inches
d)
8 inches
100 %
