Food Service Industry Prometric Sample Questions Part 1 (English)


Food Service Industry Prometric Sample Questions (Part 1)

1. How could a salad be contaminated?
a. When it contains unrefrigerated, cooked rice
b. When it includes a dressing made with raw eggs
c. When the vegetables are not washed
d. All of the above

2. When a shipment of food arrives, employees should:
a. Put everything away and inspect it latera
b. Inspect only the potentially hazardous foods
c. Inspect all foods right away before storing them
d. Stack it neatly on the rock and inspect it within 12 hours

3. Reject any poultry that has:
a. a product temperature lower than 40 degrees F (4 degrees C)
b. green or purple blotches
c. a USDA stamps
d. been packed in self-draining crushed ice

4. In a package of fresh fish, a large solid mass of ice on the fish mean it was:
a. Properly packed
b. More expensive
c. Raised commercially
d. Thawed and refrozen

5. Modified atmosphere foods (MAP) are foods that:
a. Are always safer than natural ingredients
b. Must be purchased from licensed producers
c. Contains less oxygen than other kinds of foods
d. Are cooked by broiling

6. Under the FIFO method, foods are used:
a. In relation to size
b. In the order in which they were received (first in, first out)
c. By selecting the newest foods first
d. By the cost of the food

7. If you have hot food that you want to refrigerate:
a. First cool food in the freezer
b. Put food in the refrigerator to cool
c. Leave food out on the stove overnight
d. Cool food in ice water, place in shallow containers then refrigerate it

8. If you must prepare 200 ham sandwiches for later service, you should:
a. Make them all at one time, and then refrigerate them
b. Make them all at one time, then cover and leave them on the counter
c. Make several at a time, then cover and refrigerate them
d. Make several at a time, then cover and leave them on the counter

9. A hot potentially hazardous food should be held at:
a. 21 degrees C (70 degrees F)
b. 49 degrees C (120 degrees F)
c. 60 degrees C (140 degrees F)
d. 74 degrees C (165 degrees F)

10. Why do you refrigerate potentially hazardous foods?
a. To prevent them from becoming contaminated with bacteria
b. To slow down the reproduction of bacteria what may be in them
c. To destroy any pathogens
d. All of the above

11. Which one of the following procedures should you do when reheating food?
a. Reheat food to at least 74 degrees C (165 degrees F) for at least 15 seconds within 2 hours
b. Reheat food no more than three times
c. Reheat day-old beef soups and stews to 68 degrees C (155 degrees F) for at least 15 seconds
d. Reheat casseroles in hot-holding equipment

12. The HACCP (Hazard Analysis Critical Control Point) system of self-monitoring is used to analyze the hazards of your food processing or preparation. Which one of the following processes are considered hazardous if not done properly.
a. Cooking
b. Cooling
c. Reheating
d. All of the above

13. In a HACCP system, what is the key measure of training success?
a. Employee obedience
b. Price per entrée
c. Number of employees to number of managers
d. On- the – job performance in food safety

14. The critical control points are: a. The specific ways the hazards in your recipe can be eliminated, prevented or reduced
b. The log book in which you keep all your records
c. The length of time you must wash your hands
d. Types of thermometers

15. Sanitizing utensils is important because:
a. it will reduce the transfer of pathogenic micro-organism
b. It makes the dishes clean
c. It removes fingerprints
d. None of the above

16. Which one of the following practices will help to prevent foodborne illness?
a. Stop smoking
b. Wearing an apron
c. Washing your hands frequently
d. Wearing hairnet

17. Washrooms must have the following items:
a. Hot and cold running water
b. Soap in a dispenser and paper towels
c. An exhaust fan removing air to outside
d. All of the above

18. Seeing a cockroach in daylight usually means you:
a. Have very few cockroaches
b. Have no rodents
c. Are a very good cook
d. Have a large number of cockroaches

Correct Answer
1. d 11. a
2. c 12. d
3. b 13. d
4. d 14. a
5. c 15. a
6. b 16. c
7. d 17. d
8. c 18. d
9. c
10. b

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