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ADMINSTRATIVE REVIEW #3 TRAINING

Total questions: 18

Worksheet time: 9mins

Name
Class
Date
1.

When a teacher comes to pick up student meal we must use a ____________.

a)

Class Roster

b)

MASS Form

c)

Production Record

d)

A letter from the parent.

2.

What color pen should you use for the Cashier Terminal Report?

a)

Red

b)

Blue/Black

c)

Green

d)

Pencil

3.

When using the MASS form meals should be rung up _________ the meal is served to the student.

a)

Before

b)

After

4.

One the MASS form you must check the "SERVE' box _______ serving the meal to the student.

a)

Before

b)

After

5.

When counting down your cash drawer after meal service the door does not have to be locked.

a)

True

b)

False

6.

You can count your cash drawer in the stockroom or manager's office.

a)

True

b)

False

7.

You can find a copy of the Civil Right Complaint Form in the___________.

a)

Manager's office

b)

HACCP Manuel

c)

Stockroom

d)

Food Safety Plan

8.

You must use a separate MASS form for both Breakfast and Lunch meal service.

a)

True

b)

False

9.

Which of the following posters must be in the alternate meal serving location?

a)

Civil Rights Poster

b)

"I Speak" Poster

c)

Breakfast Offer vs Serve Poster

d)

Lunch Offer vs Serve Poster

e)

All the Above

10.

When is the our Adminstrative Review?

a)

April 3-7, 2023

b)

May 8-12, 2023

c)

March 6-10, 2023

d)

December 19-23, 2022

11.

You do not need a second person to verify your money when counting your til.

a)

True

b)

False

12.

How often should deposits be made at the banks?

a)

Three times a Week

b)

Tuesday and Thursday

c)

Friday

d)

Daily

13.

You should never thaw foods at room temperature.

a)

False

b)

True

14.

When thawing your turkey place them on which shelf in the cooler?

a)

On the top shelf away from other products.

b)

On the middle shelf next to the tomatoes

c)

On the bottome shelf next to the lettuce

d)

On the bottom shelf and seperate from cooked and ready to eat products

15.

Poultry should be cooked to an internal temperture of _________ for _____ seconds.

a)

135*/30 seconds

b)

165*/15 seconds

c)

145*/15 seconds

d)

165*/30 seconds

16.

You should not use hot-holding equipment to cook or reheat foods.

a)

True

b)

False

17.

You should take temperatures in the ______ part of a food item.

a)

Thickest

b)

Thinnest

18.

One reading should be taken in the food to assure thorough cooking to the appropriate end-point temperatur.?

a)

True

b)

False