Unit 3 Quiz 8 Food Service PDF

Quiz 8 1. Which cleaning tool is used for scrubbing surfaces without causing damage? 11. Walls and ceilings in food establishments are often A. Cleaning cloths painted in light colors...

Quiz 8 1. Which cleaning tool is used for scrubbing surfaces without causing damage? 11. Walls and ceilings in food establishments are often A. Cleaning cloths painted in light colors to _____? B. Spray bottles A. Create a visually appealing atmosphere C. Nylon brushes B. Highlight dirt and ensure cleanliness D. Scouring pads C. Improve heat resistance 2. What is required for outdoor waste bins to prevent leaks D. Minimize the need for regular cleaning and contamination? 12. What is an important factor to consider when choosing A. A double-layer liner the size of equipment? B. Bright-colored lids A. It should be adjustable for multi-use C. Drains with drain plugs in place B. It should fit the facility layout and meet current needs D. Ventilation systems C. It should be larger than required for future growth 3. What should be done to trash containers to make cleaning D. It should match employee preferences easier? 13. In which compartment of the sink are items washed with A. Store them in direct sunlight detergent? B. Empty them weekly A. First sink C. Fill them to the top before cleaning B. Second sink D. Line them with disposable liners C. Scraping area 4. Why should cleaned items be air-dried instead of using D. Third sink towels? 14. What cleaning step ensures soil and detergent residues A. To prevent recontamination don’t redeposit? B. To save water A. Loosening C. To avoid scratches on surfaces B. Contact time D. To remove excess sanitizer C. Rinsing 5. What is the process of monitoring the success of pest D. Dispersal control measures? 15. Why is good lighting crucial in food service environments? A. Inspection A. It minimizes energy consumption B. Identification B. It boosts employee productivity and reveals dirt for C. Sanitation cleaning D. Evaluation C. It enhances the taste of prepared food 6. Nonskid flooring is essential in food service areas to D. It reduces the need for ventilation _____? 16. What is a key benefit of using moist heat for sanitization? A. Prevent slips and improve employee safety A. It increases the shelf life of cleaning agents B. Enhance the aesthetic of the workspace B. It absorbs dirt and organic matter C. Minimize wear and tear from foot traffic C. It kills microorganisms faster than dry heat D. Absorb moisture for faster drying D. It eliminates the need for cleaning agents 7. What is the main purpose of cleaners in food service 17. What should be used to prevent pest entry through gaps establishments? under doors? A. To disinfect surfaces A. Door sweeps B. To remove visible dirt and organic matter B. Air vents C. To sanitize food contact surfaces C. Floor mats D. To eliminate all bacteria D. Cracks in walls 8. Which substance is used to eliminate all microorganisms, 18. Which facility design principle emphasizes defining zones even bacterial spores? for specific activities? A. Soap A. Lighting adjustments B. Sterilant B. Temperature control C. Sanitizer C. Control zones D. Detergent D. Air gaps 9. Food residue on surfaces can weaken a sanitizer’s 19. Detergents are less effective when used with: ________. A. Potable water A. Temperature B. Hard water B. Effectiveness C. Chemical sanitizers C. Velocity D. Cold water D. Concentration 20. What is the purpose of the scraping area in a three- 10. Why is maintaining short distances between stations compartment sink setup? important in facility design? A. To sanitize cleaned items A. To reduce the number of workstations needed B. To remove food waste into garbage bins B. To increase the workload of employees C. To store clean items C. To minimize travel time and improve efficiency D. To measure water temperature D. To maximize storage space 1. Regular checks for signs of pests are part of which IPM 11. Allowing a cleaning agent to remain on a surface for a step? specific duration refers to: A. Inspection A. Rinsing time B. Sanitation B. Water force C. Chemical control C. Cleaner concentration D. Identification D. Contact time 2. Why are stainless steel surfaces commonly used in food 12. What is the role of the drain board in a three- establishments? compartment sink? A. They improve air circulation A. To rinse food waste B. They are lightweight and affordable B. To separate dirty and clean items C. They enhance kitchen decor C. To store sanitized utensils D. They are durable and easy to clean D. To hold detergent solutions 3. What is the term for treating a previously cleaned surface 13. Why should travel distances between key areas be to reduce harmful microorganisms? minimized in a well-designed food establishment? A. Abrasive cleaning A. To reduce travel time and improve efficiency B. Cleaning B. To enhance air circulation in the kitchen C. Sterilizing C. To create a more aesthetic kitchen environment D. Sanitizing D. To increase storage capacity 4. A flow diagram in facility design helps visualize the _____? 14. What is the key difference between cleaning and A. Movement of food, employees, and equipment sanitizing? B. Cost breakdown of the facility’s design A. Cleaning removes dirt, while sanitizing reduces harmful C. Specific color scheme for work zones microorganisms D. Reduction in food preparation steps B. Cleaning removes pathogens, while sanitizing removes 5. The cleaning process includes: allergens A. Sanitizing, scrubbing, and rinsing C. Cleaning kills germs, while sanitizing removes visible dirt B. Contact, loosening, dispersal, and rinsing of soil and D. Cleaning uses chemicals, while sanitizing uses only heat organic matter 15. __________ are used for tougher stains on durable C. Contact, heating, sterilizing, and scrubbing surfaces. D. Disinfecting, wiping, and polishing surfaces A. Scouring pads 6. Why should walls and ceilings in food establishments be B. Nylon brushes smooth and non-porous? C. Mops A. To reduce the cost of interior design D. Cleaning cloths B. To prevent absorption of liquids and microbial growth 16. What is the term for a coordinated pest control approach C. To improve insulation against temperature fluctuations that minimizes risks to people, property, and the D. To enhance the aesthetic appeal of the establishment environment? 7. What is the purpose of the second sink in a three- A. Environmental Protection compartment sink setup? B. Refuse Control A. To soak items in sanitizing solution C. Integrated Pest Management B. To air-dry cleaned items D. Garbage Management C. To scrape off food particles 17. What should plumbing systems in food establishments D. To rinse items and remove detergent residues prevent? 8. Kitchen lighting should have tones that are _____? A. Excessive heating of water A. Dim to limit worker distractions B. Backflow and cross-contamination B. Soft to reduce glare and fatigue C. High water pressure C. Colorful to create visual variety D. Slow drainage D. Bright to enhance worker energy 18. How can food establishments prevent cross-connections 9. Heat sanitization is preferred because it ________. in plumbing? A. Is faster than chemical sanitization A. By using air gaps in sinks and drains B. Reaches into cracks and crevices effectively B. By storing food near plumbing systems C. Eliminates all microorganisms, including spores C. By increasing water pressure D. Requires no prior cleaning D. By reducing water temperature 10. Why is collaboration between engineers and food service 19. Stainless steel surfaces are preferred in food staff important in facility design? establishments because they are: A. To ensure practical needs are met A. Lightweight and affordable B. To reduce construction costs B. Durable and easy to clean C. To eliminate the need for zoning laws C. Effective at absorbing moisture D. To prioritize aesthetic appeal D. Resistant to discoloration 20. What is the final step in the manual dishwashing process? A. Rinse items B. Air-dry items C. Sanitize items D. Scrape food waste