food management exam study guide
with complete solutions
the term 'sanitizing' is defined as - ANSWER✔✔-reduce harmful
microorganisms to safe levels
in a cafe, there is one server left to handle the front of the house between
the lunch rush and dinner. One of the afternoon task is to wrap clean
tableware set In napkins to be kept at the hostess desk for the customers.
The server has to developed a routine to get this done while also taking a
lunch break. The health inspector_____ - ANSWER✔✔-was concerned
because of the potential for the mouth to hand contamination
Insect control devices must ______ and must be able to retain the
electrocuted insect inside the device. - ANSWER✔✔-Be rated for safety by
the USDA
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, The purpose of the Texas Establishment Food Rules is to safeguard the
public health and to __ - ANSWER✔✔-Provide consumers safe,
unadulterated, honestly presented food.
A new bar manager was asking the equipment Service technician how the
glass washer works. That technician explain the process and the chemicals
and the chemicals and handed the manager and handed the manager a
vital of test strips ." what are these for?" The technician said about the
machine is sanitizing properly when the iodine sanitizer turns the color of
the paper because the concentration is ____ - ANSWER✔✔-12.5 - 25.00
ppm
What is the most accurate method for calibrating bimetallic thermometers ?
- ANSWER✔✔-Put the thermometer stem or probe into the ice water. wait
30 seconds or until the thermometer so it reads 32ºF (0ºC)
Approved sanitizers for food service includes chloride, iodine, quaternary
ammonia and ____ - ANSWER✔✔-alcohol
Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw
Shell eggs whenever _____ - ANSWER✔✔-
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/13
with complete solutions
the term 'sanitizing' is defined as - ANSWER✔✔-reduce harmful
microorganisms to safe levels
in a cafe, there is one server left to handle the front of the house between
the lunch rush and dinner. One of the afternoon task is to wrap clean
tableware set In napkins to be kept at the hostess desk for the customers.
The server has to developed a routine to get this done while also taking a
lunch break. The health inspector_____ - ANSWER✔✔-was concerned
because of the potential for the mouth to hand contamination
Insect control devices must ______ and must be able to retain the
electrocuted insect inside the device. - ANSWER✔✔-Be rated for safety by
the USDA
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 1/13
, The purpose of the Texas Establishment Food Rules is to safeguard the
public health and to __ - ANSWER✔✔-Provide consumers safe,
unadulterated, honestly presented food.
A new bar manager was asking the equipment Service technician how the
glass washer works. That technician explain the process and the chemicals
and the chemicals and handed the manager and handed the manager a
vital of test strips ." what are these for?" The technician said about the
machine is sanitizing properly when the iodine sanitizer turns the color of
the paper because the concentration is ____ - ANSWER✔✔-12.5 - 25.00
ppm
What is the most accurate method for calibrating bimetallic thermometers ?
- ANSWER✔✔-Put the thermometer stem or probe into the ice water. wait
30 seconds or until the thermometer so it reads 32ºF (0ºC)
Approved sanitizers for food service includes chloride, iodine, quaternary
ammonia and ____ - ANSWER✔✔-alcohol
Pasteurize liquid, frozen, or dry egg products Shall be substituted for raw
Shell eggs whenever _____ - ANSWER✔✔-
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/13
