ex2 - MT. SAN ANTONIO COLLEGE HRM 52 Food Safety &...

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1 MT. SAN ANTONIO COLLEGE HRM 52 – Food Safety & Sanitation INSTRUCTOR: Weatherilt EXAM 2 UNIT 2 – Chapters 5, 6, 7, 8. 9 & 10 INSTRUCTIONS: This is an open-book examination. Read the questions carefully and answer by selecting the correct letter option and marking the answer on a SCANTRON 882 form (long green form). Carefully check your work by referring to the ServSafe® 4 th ed. Text. Take time to correct any question you find to be marked incorrectly. And most importantly, find out “why” you made the incorrect selection. The examinations in this course will help prepare you for the ServSafe® Certification Exam. However, the ServSafe exam is NOT open book. Please do your own work! Chapter 5 The Flow of Food: An Introduction 1. Which of the following is the proper method for keeping thermometers clean? A. Wipe them on a single-use towel after each use. B. Rinse them under warm water and dry with a single-use towel after each use. C. Wash in warm water and air-dry after each use. D. Wash, rinse, sanitize, and air-dry after each use. 2. Thermometers should be recalibrated A. once a week. B. once a year. C. after each sanitization. D. anytime they have been dropped. 3. Which of the following practices would prevent cross-contamination? A. Designating color-coded cutting boards for beef, poultry, and produce B. Cooking poultry to 165ºF (74ºC) for 15 seconds C. Storing flour in the dry-storage area D. Hiring a pest management organization to rid your establishment of cockroaches 4. You have one cutting board in your small kitchen. You have just sliced some chicken breasts for cooking and now need to prepare a green salad. What should you do to the cutting board and knife before using them to prepare the salad? A. Scrub them with hot water and detergent, rinse thoroughly, and then sanitize them. B. Rinse in hot water, then dry them with a paper towel. C. Rinse them under very hot water, then use the reverse side of the cutting board. D. Wipe them off, then use the reverse side of the cutting board. 5. Which action would not prevent cross-contamination? A. Using wiping cloths that are rinsed after each use and stored in sanitizing solution. B. Cleaning and sanitizing a cutting board after raw meat was cut on it and before cooked eggs are chopped on it. C. Washing and sanitizing utensils once a day. D. Using one work area to prepare vegetables for salad and another work area to prepare raw poultry and meat.
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2 6. Using one set of cutting boards for raw food and one set of cutting boards for ready-to-eat food A. reduces the risk of cross-contamination. B. reduces the risk of time-temperature abuse. C. can help food be prepared more efficiently. D. is not efficient because there are more items to clean. 7.
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This note was uploaded on 03/13/2008 for the course HRM 52 taught by Professor Weatherilt,s during the Summer '07 term at Mt. SAC.

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ex2 - MT. SAN ANTONIO COLLEGE HRM 52 Food Safety &...

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