AAFCS Pre-Test Questions with verified answers
Study online at https://quizlet.com/_hbn7jy
1. The ultimate responsibility for sanitary conditions chef
and the safety of food products served falls on the
2. The danger of fish toxins is... gaining more widespread at-
tention, as fish become a larger
part of the Americqn diet
3. Cooper cookware is an example of a potential ... chemical
hazard.
4. Which on the following is the safe way to thaw thaw it under cold running wa-
frozen food? ter
5. To test the internal temperature of food and get a in the center, or thickest part
true reading, place the thermometer...
6. Food in a steam table should be stirred frequently... so the food does not fall into
the temperature danger zone
7. Norovirus is estimated to be responsible for 48% of can be prevented destroyed by
food borne illness outbreaks in the US. The virus... heat
8. Foods prepared from ingredients at room temper- 4 hours
ature must be cooled to 41 degrees within...
9. Reheated food must be heated to an internal tem- 165 degrees
perature of...
10. The commons agents for sanitizing are... heat and chemicals
11. Food service employees should put on a clean uni- at the beginning of every work-
form... day, whenever it gets heavily
soiled, and when they get to
work and not before
1/8
, AAFCS Pre-Test Questions with verified answers
Study online at https://quizlet.com/_hbn7jy
12. Along with the temperature danger zone, HACCP presence of physical hazards
(Hazard Analysis and Critical Control Points) pays
attention to the ...
13. A factor that helps determine the frequency of operation's prior inspection re-
health inspections at a foodservice establishment is sults
the ...
14. Always carry a knife... by your side and pointed
downward
15. If the food in a frying pan catches fire, covering Oxygen
the pan removes which of the following ingredients
necessary for fire?
16. The type of fire extinguisher recommended for K
commercial foodservice is the Class ... extinguisher,
which is designed to put out vegetable based oil
and grease fires.
17. Each of the following is an example of an employee on all equipment at the start of
behavior that can help reduce energy consumption, the day
except turning...
18. The four step PASS technique is a series of steps... for using a fire extinguisher
19. Cooks place a damp towel between the cutting to keep the board from shifting
board and work table for which of the following during knife work
reasons?
20. In which of the following is the owner or owners Sole proprietorship and part-
personally responsible for all debts of the business? nership
2/8
Study online at https://quizlet.com/_hbn7jy
1. The ultimate responsibility for sanitary conditions chef
and the safety of food products served falls on the
2. The danger of fish toxins is... gaining more widespread at-
tention, as fish become a larger
part of the Americqn diet
3. Cooper cookware is an example of a potential ... chemical
hazard.
4. Which on the following is the safe way to thaw thaw it under cold running wa-
frozen food? ter
5. To test the internal temperature of food and get a in the center, or thickest part
true reading, place the thermometer...
6. Food in a steam table should be stirred frequently... so the food does not fall into
the temperature danger zone
7. Norovirus is estimated to be responsible for 48% of can be prevented destroyed by
food borne illness outbreaks in the US. The virus... heat
8. Foods prepared from ingredients at room temper- 4 hours
ature must be cooled to 41 degrees within...
9. Reheated food must be heated to an internal tem- 165 degrees
perature of...
10. The commons agents for sanitizing are... heat and chemicals
11. Food service employees should put on a clean uni- at the beginning of every work-
form... day, whenever it gets heavily
soiled, and when they get to
work and not before
1/8
, AAFCS Pre-Test Questions with verified answers
Study online at https://quizlet.com/_hbn7jy
12. Along with the temperature danger zone, HACCP presence of physical hazards
(Hazard Analysis and Critical Control Points) pays
attention to the ...
13. A factor that helps determine the frequency of operation's prior inspection re-
health inspections at a foodservice establishment is sults
the ...
14. Always carry a knife... by your side and pointed
downward
15. If the food in a frying pan catches fire, covering Oxygen
the pan removes which of the following ingredients
necessary for fire?
16. The type of fire extinguisher recommended for K
commercial foodservice is the Class ... extinguisher,
which is designed to put out vegetable based oil
and grease fires.
17. Each of the following is an example of an employee on all equipment at the start of
behavior that can help reduce energy consumption, the day
except turning...
18. The four step PASS technique is a series of steps... for using a fire extinguisher
19. Cooks place a damp towel between the cutting to keep the board from shifting
board and work table for which of the following during knife work
reasons?
20. In which of the following is the owner or owners Sole proprietorship and part-
personally responsible for all debts of the business? nership
2/8
