Illinois Basset Certification Questions And Answers

Illinois Basset Certification ol - ANS The product of distillation of any fermented liquid, whether rectified or diluted, whatever may be the origin thereof, and includes synthetic ethyl alcohol Alcoholic Liquor - ANS Includes alcohol, spirits, wine and beer, and every liquid or solid, patented or not, containing alcohol, spirits, wine or beer, and capable of being consumed as a beverage by a human being. BAC - ANS Abbreviation for blood alcohol content, which is a measurement of the concentration of alcohol in the blood. Beer - ANS A beverage obtained by the alcoholic fermentation of an infusion or concoction of barley, or other grain, malt and hops in water, and includes, among other things, beer, ale, stout, lager beer, porter and the like. Infusions - ANS The result of a process where distilled spirits have been flavor enhanced by adding natural elements such as fruit, nuts, herbs or spices. These elements soak in the spirits releasing their unique flavors for a predetermined amount of time creating infusions or infused spirits. Legal Drinking Age - ANS 21 years of age Minor - ANS A person under 18 years of age Off-Premises - ANS The sale of any alcoholic beverage for consumption off the premises where sold (e.g. at stores, etc.). On-Premises - ANS The sale of any alcoholic beverage for consumption on the premises where sold (e.g. at bars, restaurants, hotels, etc.). Premises - ANS The place or location where alcoholic beverages are manufactured, stored, displayed, or offered for sale or where drinks containing alcoholic beverages are mixed, concocted and served for consumption. Restaurant - ANS Any public place kept, used, maintained, advertised and held out to the public as a place where meals are served, and where meals are actually and regularly served, without sleeping accommodations, such space being provided with adequate and sanitary kitchen and dining room equipment and capacity and having employed therein a sufficient number and kind of employees to prepare, cook and serve suitable food for its guests. Retailer - ANS A person who sells, or offers for sale, alcoholic liquor for use or consumption and not for resale in any form. Spirits - ANS Any beverage which contains alcohol obtained by distillation, mixed with water or other substance in solution, and includes brandy, rum, whiskey, gin, or other spirituous liquors, and such liquors when rectified, blended or otherwise mixed with alcohol or other substances. Underage Person - ANS A person who is not of legal drinking age; i.e., a person who is under 21 years of age. Wine - ANS Any alcoholic beverage obtained by the fermentation of the natural contents of fruits, or vegetables, containing sugar, including such beverages when fortified by the addition of alcohol or spirits. Alcohol is not - ANS a stimulant Alcohol acts as - ANS a sedative on the sensory and motor systems, dulling normal reactions and altering a person's behavior. Alcohol is a - ANS depressant drug that directly affects the entire nervous system. How much alcohol is absorbed by the stomach - ANS 20% How much alcohol is absorbed into the bloodstream - ANS 75-80% What is the average time it takes for an alcoholic drink to be completely absorbed into the bloodstream? - ANS 45-90 minutes Alcohol acts as a depressant on the nervous system and affects the areas of the brain in this order - ANS 1. Cortex: Judgement 2. Cerebellum: Coordination 3. Limbic System: Emotion 4. Brain Stem: Respiratory System Is Alcohol Poisoning a drug overdose? - ANS Yes What two ways is alcohol removed from the body? - ANS Metabolism: through the liver Excretion: breathing, perspiration, urine How quickly does the body eliminate alcohol? - ANS A healthy body eliminates about one standard drink per hour What does BAC 0.10% mean? - ANS 1 part alcohol per 1,000 parts of blood Standard serving for beer - ANS 12 oz Standard serving for wine - ANS 5 oz standard serving for 80 proof spirits - ANS 1.25 oz standard serving for 100 proof spirits - ANS 1 oz What is one effect alcohol can have on a person if taken with certain drugs? - ANS Alcohol can reduce the effect certain drugs have on a person. True or False: Drivers age 21 and over are considered to be driving under the influence with a BAC of .08 or above - ANS true What are some factors that affect a person's BAC? - ANS Amount of alcohol, Time spent consuming alcohol, Food, Age, Health What are the limits for driving under the influence in IL? - ANS Under 21: 0.01 School Bus Drivers: 0.01 Commercial License: 0.04 21 and above: 0.08 According to the principle of basic equivalency, a standard serving go wine is? - ANS 5 ounces A person's ability to perform the skills required for driving is often affected by BAC levels that are _______. - ANS well below a BAC of 0.08 True or False: As long as a person eats food while he/she is drinking, he/she will not become intoxicated - ANS False Alcohol is a depressant drug that directly affects the ... - ANS entire nervous system What are some of the predictable effects alcohol has on driving ability? - ANS 0.08 BAC: Impaired perception, reduced information processing capability and short term memory loss. 0.10 BAC: Reduced ability to maintain lane position and brake appropriately. How does alcohol affect the brain? - ANS The depressant effects of alcohol begin with thinking skills and as more alcohol is consumed the alcohol affects coordination and motor skills. Large amounts of alcohol affect core functions of the nervous system including breathing. The liver ______ approximately 1 standard drink per hour - ANS metabolizes or eliminates At a BAC of 0.05 what are the predictable effects on driving? - ANS Reduced coordination, Reduced ability to track moving objects, difficulty steering, reduced response to emergency driving situations. True or False: Alcohol must be digested before it enters the bloodstream - ANS False True of False: Eating food and taking a cold shower will help an intoxicated person "sober up" - ANS False Consuming alcohol mixed with energy drinks ______. - ANS can diminish the typical signs of intoxication Common signs of intoxication include: - ANS Physical Signs, such as: Sparse eye contact Glassy or bloodshot eyes Disheveled hair or clothesimage Flushed face Judgmental Signs, such as: Disoriented Ordering doubles Careless with money Irrational Behavioral Signs, such as: Overly friendly Extreme change in mood Loud and boisterous behavior Showing off Speech Signs, such as: Slurred words Incoherent thoughts Uncontrolled pace of speech or volume of voice Slow responses Coordination Signs, such as: Leaning heavily on other people or objects for balance Staggering Fumbling with small objects Spilling drinks True of False: A person is considered intoxicated if her appearance or actions indicate that she is intoxicated. - ANS True _____ is an important part of preventing intoxication - ANS Promoting alcohol responsibility Methods you can use to help prevent intoxication include: - ANS -Talking/listening to customers before serving them and whenever serving a subsequent drink -Serving a glass of water alongside each alcoholic beverage -Avoiding pitcher service to large groups of people -Removing al empty glasses from the table before serving the next drink When counting drinks, you should count a drink that contains more than the standard amount of alcohol as _____. - ANS 2 or more drinks When refusing service, it is important that you focus on the law and put the blame on the law or house policies because ________. - ANS This will help the customer understand that it is not you who is making the decision, it is state law or house policies that prevent you from serving more alcohol. Physical impairment, loss of judgment, and changes in behavior are _____. - ANS some of the ways that intoxication can be displayed Offering food, coffee, or non-alcoholic beverages is the most responsible thing a server can do because _____. - ANS food can help slow the absorption of alcohol that has not yet reached the bloodstream If an intoxicated customer refuses offers of a safe ride home, you or your manager should ______. - ANS call the authorities Losing one's train of thought, tripping over words, and reacting with intense emotion or violence during a conversation are _____. - ANS signs of intoxication recognized through communication A ______ has a tendency to continue drinking after his/her companions have finished and may be unable to control the amount of alcohol he/she consumes. - ANS problem drinker Ways to avoid a confrontation when refusing service include: - ANS Avoid "You" statements. Use "I" statements. Focus on the law. Express concern for your customers. A drinker who has developed a high alcohol tolerance will show ______ than an inexperienced drinker. - ANS fewer signs of intoxication Why is it not recommended to rely on the size of the glass to determine one standard serving? - ANS Because a glass may be so large that it holds more than one serving. The law prohibits you from serving alcohol to someone who is ______. - ANS intoxicated True or False: The Illinois Liquor Control Act allows local jurisdictions to regulate the minimum age to serve or sell alcoholic liquor. - ANS True. A server or seller must be at least 18 years of age, but municipalities are free to place further restrictions on age, such as requiring the age of 19 or 21. Licensed establishments may offer drinks at a discounted price up to ______. - ANS 4 hours per day, not to exceed a total of 15 hours per week Only the ______ may fill or refill any original package of alcoholic liquor. - ANS manufacturer or distributor If an employee sells alcohol to an intoxicated person, the employee may face ______. - ANS fines of up to $2,500 and a jail sentence of up to 1 year There will be no criminal liability for employees who sell or furnish liquor to a person under 21 years of age if ______. - ANS the employee demanded and was shown adequate written evidence of age and identity of the person What are the requirements for serving samples? - ANS No more than 3 samples per person per day. Each sample must not contain more than: 1/4 ounce of distilled spirits 1 ounce of wine 2 ounces of beer Illinois requires the posting of ______ in all liquor licensed establishments - ANS a government warning sign regarding the possibility of birth defects when women drink alcoholic beverages during pregnancy The Illinois Dram Shop law holds the ______ responsible for injury or damage caused by an intoxicated person who was served alcohol. - ANS licensee or owner What is the punishment for an individual under the age of 21 who offers a fictitious ID to purchase alcohol? - ANS Fines of up to $2,500 and a jail sentence of up to 1 year. Individuals under the age of 21 are allowed to enter and remain in restaurants and food shops where ______. - ANS the selling, giving, or delivering of alcoholic liquor is not the principal business Cities, villages, and incorporated towns or counties have the authority to establish legal hours for alcohol sales. True or False? - ANS True. They also have the authority to establish local license fees and penalties for violations. Retail alcoholic liquor licensees in Illinois are not allowed to use the services of ______ to sell, distribute or deliver alcoholic liquors. - ANS minors under the age of 18 Individuals under the age of 21 are prohibited from ______. - ANS purchasing, possessing or consuming alcoholic beverages The Illinois Liquor Control Commission requires that all licensed retail premises in the state carry liquor liability insurance coverage in an amount that is ______. - ANS at least equal to the maximum liability amounts contained in the Dram Shop Act Licensees and employees have the responsibility to refuse to sell, deliver or serve alcoholic beverages to any person who is unable to produce ______. - ANS adequate written evidence of age and identity Servers must provide proof of training when requested by ______. - ANS state law enforcement officials It is a violation of ______ to sell alcohol to an intoxicated customer. - ANS the Illinois Liquor Control Act BASSET certificates are issued to the employer and must be kept on file at the establishment. True or False? - ANS False. Once a certificate of training is issued, it belongs to the server / bouncer and is valid for three years. It may be used by a server / bouncer working at multiple establishments and when changing jobs. The "social host law" makes it illegal for individuals to ______. - ANS knowingly permit their residence to be used by any person under the age of 21 to possess or consume alcoholic liquor (as prohibited by Illinois law) Purchasing alcohol for someone under 21 may result in ______. - ANS fines up to $2,500 and a jail sentence of up to 1 year Even if there is a ______ at the door to check IDs, you are still required to check the IDs of your customers. - ANS bouncer Each year, approximately 5,000 people under 21 die from alcohol-related injuries involving underage drinking. True or False? - ANS True. Alcohol is known to play a key role in accidents, homicides and suicides. Behavioral clues that suggest a customer is underage include: - ANS Confidence Impatience Distractions when checking IDs Alcohol consumption by young people prior to their brains being fully developed may result in _____. - ANS long-term negative consequences such as impaired memory, learning and decision-making If for any reason an underage person has been served or is attempting to be served, it is important to ______. - ANS address the person with a firm, yet friendly demeanor If someone has an out-of-state license that you do not recognize you should _____. - ANS look for verification of the ID in an ID guide A birth certificate is an acceptable form of ID for verifying a customer's age. True or False? - ANS False A second party sale happens when ______. - ANS alcohol is sold to a person of legal drinking age who then gives it to an underage person Approximately 10% of underage individuals ages 12 to 20 report drinking alcohol in the last month. True or False? - ANS False. Approximately 24% of this age group admits to drinking alcohol. If you served alcohol to an underage person in Illinois, you have an affirmative defense if ______. - ANS the underage person presented you with a photo identification that appeared to be valid and would lead a reasonable person to believe the person was 21 years of age or older Alcohol is _____ among young people in the United States. - ANS the most widely used substance of abuse Underage alcohol use is more likely to kill young people than all illegal drugs combined. Academic failure, illicit drug use and tobacco use are a few of the things associated with _____. - ANS underage drinking If an ID has expired, it is ______. - ANS no longer valid The ______ of the ID may reveal signs that the ID is fake because fraudulent ID makers often overlook this part of the ID. - ANS reverse side In addition to using fake IDs, underage persons may also engage in scams to attempt to purchase alcohol, such as: - ANS A diversion at the door where IDs are being checked so an underage person can enter through a back entrance. A young person who hangs around in the background while an older person purchases more than one serving of alcohol. The ______ for TCS food is 135°F (57°C). - ANS hot holding temperature (on a buffet) What are acceptable methods for cooling food? - ANS Use shallow pans. Separate into smaller portions. Use a blast cooler. Use an ice water bath. Use an ice paddle. Temperature abuse happens when food is not held, cooked, or reheated ______. - ANS to the right temperature A food employee cools hot food to 70°F (21°C) in 2 hours. What is required to cool the food correctly? - ANS It must reach 41°F (5°C) in the remaining 4 hours. The entire process cannot exceed 6 hours. Pork chops that are cooked to 145°F (63°C) must be hot held on the buffet at what temperature? - ANS 135°F (57°C) What are the requirements for date marking food that is prepared at the establishment? - ANS Date marking is required if the food will be kept for more than 24 hours. The food can be kept for no more than 7 days. A food employee reheats food that was prepared at the establishment. What is required? - ANS It must reach the temperature 165°F (74°C) within 2 hours. What foods are required to be cooked to a temperature of at least 165°F (74°C)? - ANS Poultry (chicken and turkey) Food that contains stuffing Stuffing that contains fish, meat, or poultry A digital thermometer is calibrated using the ice point method. When the probe is inserted into the ice water, it reads 28°F (-2°C). What is required? - ANS Push the reset button. The ______ for TCS food is 41°F (5°C). - ANS cold holding temperature (on a buffet or in the refrigerator) Keep ______ items in a delivery separated from acceptable items. - ANS damaged and spoiled Ice crystals on frozen food are evidence of ______. - ANS temperature abuse If packaged food arrives in a damaged package, there is a chance that it can be ______. - ANS contaminated Organic yogurt that is not pasteurized is delivered to your establishment. Do you accept or reject it? - ANS Reject it. All milk products must be pasteurized and be certified USDA Grade A. Which products delivered to your establishment are required to have the USDA stamp? - ANS Meat, poultry and dairy products. Ready-to-eat (RTE) food must be stored ______ to prevent contamination. - ANS on the top shelves of the refrigerator What must be at a temperature of at least 135°F (57°C) when it is delivered? - ANS Cooked, TCS food that is received hot. Dry food is delivered to your establishment and placed on the floor of the dry storage area. Is this acceptable? - ANS No. Prohibited storage areas include: Under an open stairwell, sewer lines or water lines. In locker rooms, toilet rooms, or dressing rooms. Directly on the floor or against the wall of a storage area. Poultry must be stored on the ______ of the refrigerator. - ANS bottom shelves What must be at a temperature of 41°F (5°C) or below when it is delivered? - ANS TCS food that is received cold, such as raw meat, shredded cabbage, and sliced melon. What are methods to prevent food and ingredient contamination? - ANS Use separate areas of the kitchen. Use separate cutting boards. Prepare each type of food at different times. Use separate equipment and utensils for each type of food. Which is an RTE food: raw ground beef or cooked hamburgers? - ANS cooked hamburgers What are the rules for using single-use, disposable gloves? - ANS Use for one task only. Get a new pair every time you switch tasks. Wash your hands every time you need a new pair. If you take them off, throw them away. The same triggers for hand washing apply when wearing gloves. Throw away your gloves when they are worn out, dirty or torn or when you leave the kitchen. When disposable gloves are dirty, what is required? - ANS Throw them away, wash your hands, and get a new pair. What is required when you finish working with raw beef and your next task is to prepare raw vegetables for a salad? - ANS Make sure your work space is cleaned and sanitized. Wash your hands and put on new single-use, disposable gloves. A ______ is a physical object in a food that makes the food unsafe. - ANS physical hazard What are the eight foods that cause up to 90% of all allergies? - ANS Milk Eggs Wheat Soy Tree Nuts Fish Shellfish Peanuts Any unpackaged food a customer returns or does not use must be ______. - ANS thrown out The only exception is food in an unopened, original package that is in good condition, such as crackers, salt, or pepper. What is RTE food? - ANS RTE stands for ready-to-eat, which is food that does not need additional preparation before it is consumed. When are disposable gloves or other barriers required? - ANS When working with ready-to-eat (RTE) food. Other acceptable methods to keep bare hands from touching RTE food include deli tissue, tongs, or a spatula. What are the requirements for drying items that have been washed, rinsed and sanitized? - ANS All items must be air dried. What is required when cleaners and sanitizers are in bulk containers? - ANS Place them into a working container that was not previously used to hold food. Mark the container with the common name of the chemical. Store them in an area that is away from food and food preparation areas. The washing step in the cleaning process loosens the dirt and pieces of food. True or False? - ANS False. Precleaning loosens dirt and pieces of food, by scraping them into a garbage disposal or can. The manual warewashing steps in order are: precleaning, washing, rinsing, sanitizing. Chemicals are required to be used for sanitizing. True or False? - ANS False. In addition to chemical sanitizers, hot water that is a minimum of 171°F (77°C) may also be used. When using a chemical sanitizer, why must the temperature of the solution be monitored and controlled? - ANS The right temperature is needed to make sure that the sanitizer will work properly. Other things that must be monitored and controlled are the concentration (strength) of the solution, and the amount of time items are in solution. Which step of the cleaning process helps remove any pathogens, such as bacteria, that may still remain? - ANS Sanitizing, which is done to prevent contamination. It is the last step, after precleaning, washing and rinsing. What are the three things that must be monitored and controlled when using chemical sanitizing solutions? - ANS The concentration of the solution. The temperature of the solution. The amount of time items are in the solution. When are the food-contact surfaces of equipment required to be cleaned and sanitized? - ANS At least every 4 hours if used with TCS food. Whenever switching tasks from one type of raw animal food to another. Whenever you change from working with raw food to RTE food. Between uses with raw fruits & vegetables and with a TCS food. Before using or storing a food thermometer. Whenever contamination is suspected. Utensils and food-contact surfaces of equipment can contaminate food if they are not sanitized. True or False? - ANS True. Sanitizing is required to help remove any pathogens that might still remain even after washing.