WorksheetsCook's Quiz
Total questions: 50
Worksheet time: 50mins
School's participating in NSLP must make potable water available to children at no charge where meals are serving during meal service.
True or False?
(a)
Each student shall be allowed a minimum of (a) minutes for breakfast.
Each student shall be allowed a minimum of (a) minutes for lunch.
Except for foods served in school nutrition programs, no food or beverage shall be sold, served, or distributed to students on elementary school campuses from the time the first student arrives at school until (a) minutes after all students are served lunch?
What does NSLP stand for?
(a)
What does SBP stand for?
(a)
According to Policy 4321.1 food may be offered as a reward.
True or False?
(a)
Snacks provided to students during the school day will meet standards set by the county in accordance with their local wellness policies.
True or False?
(a)
Foods and beverages may be sold, served or distributed in competition with the Federal Child Nutrition Programs in school campus food service areas during meal service.
True or False?
(a)
Only Fluid Milk and Bottled Water may be sold as a la carte items for breakfast and lunch at any grade level.
True or False?
(a)
Jewelry permitted to be worn in the kitchen during meal preparation
Ear Rings
Necklaces
Watches
Wedding Band
Artificial Nails are permitted if wearing gloves.
True or False?
(a)
If a 3-Compartment Sink is used the first compartment wash with detergent solution at or above what temperature?
(a)
When using a 3-Compartment Sink, what is the second sink filled with?
(a)
The third compartment sink is used to sanitize with a sanitizing solution mixed at a concentration specified on the manufactures label or by immersing in hot water at or above ____ Degrees for ____ Seconds
(a)
In order to limit the time for preparation of any batches of food so that ingredients are not at room temperature for more than (a) minutes.
Ground Beef, Fish Nuggets, Cubed or Salisbury Steak is cooked to what temperature?
(a)
Poultry is cooked to what temperature?
(a)
Fresh, Frozen or Canned Vegetables that are going to be held on the steam table or warmer is to be held at what temperature?
(a)
When using a dish machine ensure that food contact surfaces reach a surface temperature of?
155*
180*
160*
170*
Best practices for a date marking system would be to include a label with?
The name of the product
The name of product and date of preparation
The time a product was prepared and the name of the product
The product name, date, and time is was prepared and opened
Label ready -to-eat potentially hazardous foods that are prepared on-site and held for more than how many hours?
24
12
8
36
Refrigerate all ready-to-eat, potentially hazardous foods at (a) * or below?
Serve or discard refrigerated, ready-to-eat, potentially hazardous within how many days?
3
7
6
5
A designated employee will check refrigerators to verify that foods are date marked and that food exceeding the 7-day time period are not being used and stored.
How often will designated employees check refrigerators?
Every other day
Daily
Weekly
Twice a week
Hot foods are held at what temperature or above?
135
160
140
180
Cold foods are held at what temperature or below?
0
41*
35*
-10*
Take temperatures of food by inserting the thermometer near the surface of the product, at the (a) part, and at various locations.
All hot potentially hazardous foods should be held at what temperature of above before placing the food our for service?
165
180
135
140
When reheating food. Food must be reheated to what temperature for at least 15 seconds?
(a)
When receiving a delivery food should be marked with what?
Arrival Date
Use By Date
Expired By Date
Arrive Date or the Use By date
When receiving a food delivery, food may be left on the floor.
True or False?
(a)
When receiving a truck, the temperature of the refrigerated food must be?
41*
35*
40*
0*
Eggs may be received at what temperature?
41*
35*
40*
45*
Chemicals do not have to be stored in a designated area.
True or False?
(a)
MSDS Stands for?
Monitoring Safety Data Sheets
Material Safety Directive Sheets
Material Safety Data Sheets
None of the above
Mix, test, and use sanitizing solutions as recommended by the?
Manufacturer, State or Local Health Department
State Health Department
Local Health Department
The Manufacturer
When Transporting Food: Maintain the temperature of refrigerated, potentially hazardous foods at ____* F or below and cooked foods that are transported hot at _____*F or above.
35*F and 135*F
0*F and 180*F
40*F and 141*F
41*F and 140*F
Use suitable utensils when working with ready-to-eat food. Suitable utensils may include:
Single Use Gloves,
Deli Tissue,
Foil Wrap,
Tongs, Spoodles, Spoons and Spatulas
Tongs, Spoodles, Spoons, and Spatulas
Gloves, Tongs, Spoodles, Spoons and Spatulas
None of the above.
You do not have to wash your hands when changing gloves.
True or False?
(a)
Specific foods for which time rather than temperature will be used to limit (a) growth?
Cook raw potentially hazardous foods with ____hours past the point when the food is removed from temperature control?
2
4
3
1
Serve or discard cooked or ready-to-eat food within ___hours past the time when the food is removed from temperature control.
1
3
2
4
If different batches of food are mixed together in the same container, use the time associated with the ____batch of food as the time by which to cook, or discard the food in the container.
First
Second
What is the proper procedure to clean all food contact surfaces.
Wipe down all surfaces with sanitized towel
Wash, Rinse, Sanitize, and air dry
Wash, Rinse, Sanitize and Dry with clean Towel
None of the above.
Serve cut melons with (a) days if held at 41*F or below.
When Hand Washing: Wet hands and forearms with warm, running water at least _____ and apply soap.
80*F
100*F
90*F
110*F
When washing hands: Scrub lathered hands and forearms, under fingernails, and between fingers for at least, how many seconds?
25-30
10-15
20-25
35-40
When washing hands: Rinse thoroughly under warm running water for how many seconds?
(a)
The Mercer County School Emergency Procedures Plan prepares schools for the following situations?
Equipment Failure and Power Outages
Boil Water Advisories and Power Outages
Pandemics, Water Outages, and Power Outages
Pandemics and Water Outages
