133 A Fall 2004
1st
Test
1. List the three types of
fires we have gone over in class?
2. Define HACCP? How is the
system used in a typical food service facility?
3. What is NSF International?
What is its significance with regard to commercial kitchen equipment?
4. Describe six pieces of
equipment that can be used to slice or chop food.
5. Explain the kitchen brigrade
system?
6. What must be done before
re-opening after a fire?
7. What is the food temperature
danger zone?
8. Now what is the temperature of
this zone?
9. Explain how improper or
inadequate pest management can lead to food borne illness?
10.How do you know when there has been a food borne
illness outbreak?
11.What is the purpose of a
steel?
12.Describe the following
cutting procedures? Slicing, dicing and chopping.
13.What is the most likely
thing necessary to cut vegetables into uniform sizes?
14.What is cross-contamination ? Provide an
example of one
15.Explain what MSDS stands
for?