Scribd Logo
Upload

Welcome to Scribd!

  • 21 views

    FSS Exam For OJTs

    Uploaded by

    Debbie Ann Martirez
    This document provides a 15 question food service proficiency exam covering topics related to food safety, food handling, food storage, and basic culinary concepts. The questions test knowledge of reducing sodium in diets, classifying aromatic vegetables, identifying components of classic sauces, identifying potentially hazardous foods, unsafe thawing methods, standard testing of recipes, defining the temperature danger zone, performing yield conversions, defining culinary measurement equivalents, identifying compounds formed during prolonged cooking, describing the FATTOM acronym for bacterial growth conditions, assessing groups at highest risk for foodborne illness, identifying poor food safety practices, and defining the process of heating milk to kill microorganisms.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    FSS Exam For OJTs

    Uploaded by

    Debbie Ann Martirez
    21 views1 page
    This document provides a 15 question food service proficiency exam covering topics related to food safety, food handling, food storage, and basic culinary concepts. The questions test knowledge of reducing sodium in diets, classifying aromatic vegetables, identifying components of classic sauces, identifying potentially hazardous foods, unsafe thawing methods, standard testing of recipes, defining the temperature danger zone, performing yield conversions, defining culinary measurement equivalents, identifying compounds formed during prolonged cooking, describing the FATTOM acronym for bacterial growth conditions, assessing groups at highest risk for foodborne illness, identifying poor food safety practices, and defining the process of heating milk to kill microorganisms.

    Original Title

    FSS exam for OJTs

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides a 15 question food service proficiency exam covering topics related to food safety, food handling, food storage, and basic culinary concepts. The questions test knowledge of reducing sodium in diets, classifying aromatic vegetables, identifying components of classic sauces, identifying potentially hazardous foods, unsafe thawing methods, standard testing of recipes, defining the temperature danger zone, performing yield conversions, defining culinary measurement equivalents, identifying compounds formed during prolonged cooking, describing the FATTOM acronym for bacterial growth conditions, assessing groups at highest risk for foodborne illness, identifying poor food safety practices, and defining the process of heating milk to kill microorganisms.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    21 views1 page

    FSS Exam For OJTs

    Uploaded by

    Debbie Ann Martirez
    This document provides a 15 question food service proficiency exam covering topics related to food safety, food handling, food storage, and basic culinary concepts. The questions test knowledge of reducing sodium in diets, classifying aromatic vegetables, identifying components of classic sauces, identifying potentially hazardous foods, unsafe thawing methods, standard testing of recipes, defining the temperature danger zone, performing yield conversions, defining culinary measurement equivalents, identifying compounds formed during prolonged cooking, describing the FATTOM acronym for bacterial growth conditions, assessing groups at highest risk for foodborne illness, identifying poor food safety practices, and defining the process of heating milk to kill microorganisms.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Dietary and Nutrition Services Section

    Food Service Proficiency Exam 2022

    Choose the correct answer.

    1. Reducing sodium in your diet can be done by:


    A. Toasting spices B. Eating and sharing C. Replacing salt with D. Reducing the salt in
    before using them food with others condiments and your favorite dish
    eating regular by half and
    meals replacing it with a
    complementary
    array of herbs or
    spices

    2. Onions, garlic, shallots, and celery can be classified as:


    A. Aromatic B. Herbs C. Spices D. Both A and B
    vegetables
    3. Spice component of the classic Bechamel sauce:
    A. Nutmeg B. Onion C. Tarragon D. Cardamom
    4. Food that will most likely cause food-borne illness:
    A. Fried rice B. Roast chicken C. Whole wheat flour D. Powdered milk
    5. Food item that is a potentially hazardous food:
    A. Raw carrots B. Dry ice C. Bread D. Chicken liver
    6. Unsafe method for thawing frozen food:
    A. Submerge under B. Thaw in the C. Thaw at room D. Thaw in the
    running potable microwave and temperature refrigerator
    water at 70 cook immediately overnight
    degrees Fahrenheit afterward
    or lower
    7. Recipes that are tested including preparation time, wt. of ingredients, production notes, yield, portions serving
    directions, etc. to ensure consistency.
    Answer:
    8. What is the “temperature danger zone”?
    Answer:
    9. Compute the conversion factor.
    Recipe yield: 25
    Required yield: 60
    Answer:
    10. Fill in the blanks.
    1 cup = ________ tablespoons
    1 lb = ________ ounces
    1 tablespoon = ______ teaspoons
    1 teaspoon = ______ grams
    1 kilogram = _______ lbs
    1 gallon = _______ quarts
    1 quart = _______ pints
    11. Potentially harmful compound formed during prolonged heating of cooking oil.
    A. Bisphenol B. Mercury C. Acrolein D. Carcinogen
    12. FATTOM is an acronym used to describe the necessary conditions for bacterial growth. What does it stand for?
    Answer:
    13. Which of the following groups has the lowest risk for food-borne illness:
    A. Young adults B. The elderly C. Infants D. Individuals with
    AIDS
    14. Which of the following is NOT a good food safety practice:
    A. Keeping ground B. When in doubt, C. Keeping hot foods D. Using the same
    beef refrigerated throw it out hot; cold foods knife to cut raw
    for no more than cold meat and
    1-2 days before vegetables
    cooking
    15. The process of heating milk to kill pathogenic microorganisms is called:
    A. Sterilization B. Pasteurization C. Irradiation D. None of the above

    You might also like