NRFSP Culinary Test with all Correct & 100% Verified
Answers |Actual Complete Exam |Already Graded A+
(Just Released)
Canned foods must be purchased from an approved source to make sure they
will be delivered during off-peak hours.
have a shelf life of two years or more.
can be safely stored on the floor in dry storage areas.
have been processed to destroy disease-causing microorganisms. ✔Correct Answer-have
been processed to destroy disease-causing microorganisms.
The delivery inspection of dry foods should include checking for
dry and undamaged food, dry food containers and driver in uniform.
intact packaging, food temperature of 65°F (18°C) and clean delivery truck.
food temperature of 65°F (18°C), dry and intact food packages, and clean delivery truck.
intact packaging, dry and undamaged food, dry containers, insect infestation and clean delivery
truck. ✔Correct Answer-intact packaging, dry and undamaged food, dry containers, insect
infestation and clean delivery truck.
Upon delivery, fresh fish should have
a sea smell and flaking scales.
green-grey gills and flesh that is soft to touch.
bright red moist gills, eyes that are clear and skin bright in color.
flesh that is soft to the touch, bright skin color and a smell like the sea. ✔Correct Answer-
bright red moist gills, eyes that are clear and skin bright in color.
Home-canned foods are NOT allowed in a food establishment because of the potential danger
of
bacteria that produce botulism toxin.
, molds that produce aflatoxin.
viruses that cause Hepatitis A.
parasites that cause cyclospora. ✔Correct Answer-bacteria that produce botulism toxin.
Pasteurized products, such as milk and fruit juices, are
boiled to destroy all organisms in the food.
treated with chemicals that destroy bacteria.
heated to temperatures that reduce bacteria to safe levels.
frozen to temperatures that destroy bacteria and parasites. ✔Correct Answer-heated to
temperatures that reduce bacteria to safe levels.
When using chemical sanitizers for swab or spray application, it is necessary to use ____ times
the concentration as used for immersion sanitizing.
A. 2
B. 3
C. 4
D. 5 ✔Correct Answer-2
Chlorine sanitizers used in low-temperature dishwashing machines work best when the
temperature of the final rinse water is maintained between which temperatures?
75°F (24°C) and 95°F (36°C).
120°F (49°C) and 140°F (60°C).
165°F (74°C) and 180°F (82°C).
180°F (82°C) and 194°F (90°C). ✔Correct Answer-120°F (49°C) and 140°F (60°C).
The water supply to your food establishment is interrupted for several hours. You should NOT
have employees sell only prepackaged foods that require no preparation prior to service.
use single-service, disposable plates and glasses instead of the normal warewashing
procedures.
temporarily stop food preparation and service until the water service is back.
Answers |Actual Complete Exam |Already Graded A+
(Just Released)
Canned foods must be purchased from an approved source to make sure they
will be delivered during off-peak hours.
have a shelf life of two years or more.
can be safely stored on the floor in dry storage areas.
have been processed to destroy disease-causing microorganisms. ✔Correct Answer-have
been processed to destroy disease-causing microorganisms.
The delivery inspection of dry foods should include checking for
dry and undamaged food, dry food containers and driver in uniform.
intact packaging, food temperature of 65°F (18°C) and clean delivery truck.
food temperature of 65°F (18°C), dry and intact food packages, and clean delivery truck.
intact packaging, dry and undamaged food, dry containers, insect infestation and clean delivery
truck. ✔Correct Answer-intact packaging, dry and undamaged food, dry containers, insect
infestation and clean delivery truck.
Upon delivery, fresh fish should have
a sea smell and flaking scales.
green-grey gills and flesh that is soft to touch.
bright red moist gills, eyes that are clear and skin bright in color.
flesh that is soft to the touch, bright skin color and a smell like the sea. ✔Correct Answer-
bright red moist gills, eyes that are clear and skin bright in color.
Home-canned foods are NOT allowed in a food establishment because of the potential danger
of
bacteria that produce botulism toxin.
, molds that produce aflatoxin.
viruses that cause Hepatitis A.
parasites that cause cyclospora. ✔Correct Answer-bacteria that produce botulism toxin.
Pasteurized products, such as milk and fruit juices, are
boiled to destroy all organisms in the food.
treated with chemicals that destroy bacteria.
heated to temperatures that reduce bacteria to safe levels.
frozen to temperatures that destroy bacteria and parasites. ✔Correct Answer-heated to
temperatures that reduce bacteria to safe levels.
When using chemical sanitizers for swab or spray application, it is necessary to use ____ times
the concentration as used for immersion sanitizing.
A. 2
B. 3
C. 4
D. 5 ✔Correct Answer-2
Chlorine sanitizers used in low-temperature dishwashing machines work best when the
temperature of the final rinse water is maintained between which temperatures?
75°F (24°C) and 95°F (36°C).
120°F (49°C) and 140°F (60°C).
165°F (74°C) and 180°F (82°C).
180°F (82°C) and 194°F (90°C). ✔Correct Answer-120°F (49°C) and 140°F (60°C).
The water supply to your food establishment is interrupted for several hours. You should NOT
have employees sell only prepackaged foods that require no preparation prior to service.
use single-service, disposable plates and glasses instead of the normal warewashing
procedures.
temporarily stop food preparation and service until the water service is back.
