Equipment Cleaning And Maintenance
- 1.
Why do you perform a Quick Clean on pressure fryers?
- A.
The Quick Clean removes crumbs which can cause peanut oil to burn
- B.
Performing the Quick Clean regularly makes it unnecessary to perform the Thorough Clean
- C.
The Quick Clean allows products to cook faster
- D.
Performing the Quick Clean keeps trans fats from accumulating in the oil and transferring to the products
- E.
None of the above
Correct Answer
A. The Quick Clean removes crumbs which can cause peanut oil to burnExplanation
Performing a Quick Clean on pressure fryers helps to remove crumbs that can accumulate in the fryer. These crumbs can cause the peanut oil to burn, which can affect the taste and quality of the fried products. By regularly performing the Quick Clean, the risk of burnt oil and the need for a more thorough cleaning is reduced. This ensures that the fryer operates efficiently and maintains the desired cooking temperature, resulting in better-tasting fried products.Rate this question:
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- 2.
What is the purpose of the poker brush when cleaning a fryer?
- A.
It is used to unclog the drain pipe by pushing crumbs through the drain pipe opening
- B.
It is used to clean between the coils and the walls of the frypot on both the left and the right side
- C.
It is used to clean between the coils and the walls of the frypot on both the front and the back
- D.
Both a and b
Correct Answer
D. Both a and bExplanation
The purpose of the poker brush when cleaning a fryer is to clean between the coils and the walls of the frypot on both the left and the right side, as well as to unclog the drain pipe by pushing crumbs through the drain pipe opening. Therefore, the correct answer is "Both a and b".Rate this question:
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- 3.
How often should you perform a Thorough Clean on a pressure fryer?
- A.
After each lunch period
- B.
At the end of the day
- C.
Before and after peak sales periods
- D.
Both a and b
- E.
Both b and c
Correct Answer
D. Both a and bExplanation
A thorough clean should be performed on a pressure fryer both after each lunch period and at the end of the day. Cleaning after each lunch period ensures that any buildup or residue from cooking is removed promptly, maintaining the cleanliness and hygiene of the fryer. Cleaning at the end of the day ensures that any remaining residue or grease is thoroughly removed before the fryer is used again the next day. Performing both cleanings regularly helps to prevent the accumulation of dirt, grease, and bacteria, ensuring the fryer operates efficiently and safely.Rate this question:
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- 4.
How often should the filter envelope on a pressure fryer be changed?
- A.
Once a day, at end of day, for all Restaurants
- B.
As often as twice a day in high‑volume Restaurants
- C.
Before and after each peak sales period
- D.
Both a and b
Correct Answer
D. Both a and bExplanation
The filter envelope on a pressure fryer should be changed both once a day, at the end of the day, for all restaurants, and as often as twice a day in high-volume restaurants. This ensures that the filter is clean and effective in removing impurities from the fryer, maintaining the quality of the food being cooked.Rate this question:
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- 5.
Typically, the pressure fryer display will show CHANGE OIL SOON, indicating that it is time for a Boil‑Out, every _____.
- A.
7 days
- B.
14 days
- C.
30‑60 days
- D.
90 days
Correct Answer
C. 30‑60 daysExplanation
The pressure fryer display will show CHANGE OIL SOON every 30-60 days, indicating that it is time for a Boil-Out. This means that the oil needs to be cleaned and replaced after this time period to ensure the fryer continues to function properly and maintain food quality.Rate this question:
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- 6.
During a pressure fryer Boil‑Out, why do you pour 2 cups of hot cleaning solution down the exhaust stack?
- A.
It kills any remaining germs in the exhaust stack
- B.
It prevents the spread of cross‑contamination
- C.
It makes the next frypot full of oil last longer
- D.
It helps break up any clogs in the exhaust stack and drainpipe
Correct Answer
D. It helps break up any clogs in the exhaust stack and drainpipeExplanation
Pouring 2 cups of hot cleaning solution down the exhaust stack during a pressure fryer Boil-Out helps break up any clogs in the exhaust stack and drainpipe. This is important to ensure that the exhaust system is clear and functioning properly, preventing any blockages or restrictions that could affect the performance of the fryer.Rate this question:
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- 7.
Which of the following statements are true about the level of canola oil in an open fryer frypot?
- A.
The level of cold canola oil in the frypot should be exactly at the fill line
- B.
The level of heated canola oil in the frypot should be 1/4″ – 1/2” above the fill line
- C.
The open fryer must never be turned on unless the frypot contains enough canola oil to cover all the heating coils
- D.
All of the above
- E.
Both a and c
Correct Answer
C. The open fryer must never be turned on unless the frypot contains enough canola oil to cover all the heating coilsExplanation
The correct answer is that the open fryer must never be turned on unless the frypot contains enough canola oil to cover all the heating coils. This is important because if the heating coils are not covered by oil, they can overheat and cause a fire hazard. Therefore, it is necessary to ensure that there is enough canola oil in the frypot before turning on the fryer. The other statements about the level of canola oil in the frypot are not mentioned in the question and are therefore not relevant to the correct answer.Rate this question:
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- 8.
Why is it important to use the wire mesh skimmer to remove crumbs from the oil in the open fryer frypot?
- A.
Crumbs that stay in the oil can burn, resulting in unacceptable Waffle Potato Fries and Hash Browns
- B.
Using the skimmer to remove crumbs allows you to cook Waffle Potato Fries and Hash Browns more quickly
- C.
Crumbs in the oil can get sucked into the pump motor, damaging the open fryer
- D.
All of the above
- E.
Both a and c
Correct Answer
E. Both a and cExplanation
Using a wire mesh skimmer to remove crumbs from the oil in the open fryer frypot is important because crumbs that stay in the oil can burn, resulting in unacceptable Waffle Potato Fries and Hash Browns. Additionally, crumbs in the oil can get sucked into the pump motor, damaging the open fryer. Therefore, using the skimmer helps to prevent these issues and maintain the quality and functionality of the fryer.Rate this question:
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- 9.
At the end of the day, what do you do with the fryer baskets?
- A.
Wash, rinse, sanitize and air‑dry them
- B.
Wash, rinse and sanitize them, then return them to the frypot; there is no reason to air‑dry them since they will be returned to the oil in the frypot
- C.
Scrub them with degreaser at the mop sink
- D.
Allow them to sit beside the fryer on a red food tray; there is no need to wash them
Correct Answer
A. Wash, rinse, sanitize and air‑dry themExplanation
The fryer baskets need to be washed, rinsed, sanitized, and air-dried at the end of the day. This is necessary to ensure that they are clean and free from any contaminants before they are used again. Air-drying is important to allow any remaining moisture to evaporate, preventing the growth of bacteria.Rate this question:
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- 10.
What happens if the filter clips are not correctly attached to a fryer’s filter envelope?
- A.
Crumbs might get sucked into the pump
- B.
The filter envelope will dissolve in the hot oil
- C.
The filter envelope might catch on fire
- D.
The fryer will not operate
Correct Answer
A. Crumbs might get sucked into the pumpExplanation
If the filter clips are not correctly attached to a fryer's filter envelope, crumbs might get sucked into the pump. This can happen because the filter clips are responsible for securely holding the filter envelope in place, preventing any debris or crumbs from entering the pump. Without the proper attachment of the clips, there is a risk of crumbs being drawn into the pump, which can potentially cause damage or clog the system.Rate this question:
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- 11.
How often should you use a grill cloth to clean the Teflon release sheets on the Taylor grill?
- A.
After cooking each batch
- B.
Only when switching from cooking one product to another product
- C.
Only when switching from breakfast to lunch
- D.
Only at the end of peak sales periods
Correct Answer
A. After cooking each batchExplanation
The grill cloth should be used to clean the Teflon release sheets on the Taylor grill after cooking each batch. This ensures that any residue or food particles are removed, preventing them from sticking to the sheets and affecting the cooking process of the next batch. Cleaning after each batch also helps to maintain the cleanliness and hygiene of the grill, ensuring that the food cooked on it is safe to consume.Rate this question:
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- 12.
How do you reduce strain on the lid of the Taylor grill overnight?
- A.
Leave lid in the raised position
- B.
Leave lid in the lowered position
- C.
Leave lid halfway between raised and lowered positions
- D.
Remove lid from the grill
Correct Answer
A. Leave lid in the raised positionExplanation
Leaving the lid in the raised position overnight reduces strain on the lid of the Taylor grill. This is because when the lid is raised, it relieves pressure and tension on the hinges and prevents any potential damage or warping that could occur if the lid was left in the lowered position. Additionally, leaving the lid in the raised position allows for better air circulation and ventilation, which can help prevent moisture buildup and potential rusting of the grill.Rate this question:
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- 13.
Which of the following statements is true about the weekly cleaning of the Taylor grill?
- A.
Only the front gap slide assembly should be removed and cleaned
- B.
Both the front and rear gap slide assemblies should be removed and cleaned at the same time
- C.
Remove and clean the front gap slide assembly, then after it has been replaced, remove and clean the rear gap slide assembly
- D.
Only the rear gap slide assembly should be removed and cleaned
Correct Answer
C. Remove and clean the front gap slide assembly, then after it has been replaced, remove and clean the rear gap slide assemblyExplanation
The correct answer is to remove and clean the front gap slide assembly first, and then remove and clean the rear gap slide assembly. This suggests that the cleaning process for the Taylor grill involves cleaning both the front and rear gap slide assemblies, but they should be done one at a time.Rate this question:
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- 14.
Which statements are true about cleaning the fire suppression system on the vent hood?
- A.
Wipe the piping and the nozzles with a clean, sanitized towel
- B.
Remove the blow‑off caps so the nozzles can be cleaned thoroughly
- C.
Do not attempt to clean the fusible links
- D.
All of the above
- E.
Both a and c
Correct Answer
E. Both a and cExplanation
The correct answer is "Both a and c". This means that both statement a and statement c are true about cleaning the fire suppression system on the vent hood. Statement a states that the piping and nozzles should be wiped with a clean, sanitized towel, which is a recommended cleaning method. Statement c advises against attempting to clean the fusible links, implying that they should not be cleaned. Therefore, both statement a and statement c are true.Rate this question:
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- 15.
If buns start getting stuck in either the vertical contact toaster or the horizontal contact toaster, you can solve the problem by adding more butter‑flavored oil to the buns.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement suggests that adding more butter-flavored oil to the buns will solve the problem of buns getting stuck in the toasters. However, this is not true. Adding more oil to the buns will not solve the problem of them getting stuck in the toasters. It is more likely that the toasters need to be cleaned or there is a mechanical issue with the toasters themselves.Rate this question:
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- 16.
You should never submerge the conveyor assembly of a contact toaster.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Submerging the conveyor assembly of a contact toaster can cause damage to the electrical components and can pose a safety hazard. Water can cause short circuits and potentially lead to electrocution. Therefore, it is not recommended to submerge the conveyor assembly of a contact toaster.Rate this question:
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- 17.
How do you protect the non‑stick surface on the CSS toaster grill plates?
- A.
Use only plastic spatulas to scrape off stubborn food particles
- B.
Do not allow multi‑surface cleaner to come in contact with grill plates
- C.
Avoid abrasive cleaners
- D.
Both a and c
Correct Answer
D. Both a and cExplanation
To protect the non-stick surface on the CSS toaster grill plates, it is recommended to use only plastic spatulas to scrape off stubborn food particles and to avoid abrasive cleaners. Using plastic spatulas will prevent scratching or damaging the non-stick surface, while avoiding abrasive cleaners will prevent any harsh chemicals or rough materials from eroding the non-stick coating. Therefore, both options a and c are correct ways to protect the non-stick surface.Rate this question:
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- 18.
Which areas of the oven should be sprayed with oven cleaner during the weekly cleaning?
- A.
Ceiling and inside of oven door
- B.
Supports and racks
- C.
Walls, except around fan inside oven wall
- D.
All of the above
- E.
Both a and b
Correct Answer
D. All of the aboveExplanation
During the weekly cleaning of the oven, all of the mentioned areas should be sprayed with oven cleaner. This includes the ceiling, inside of the oven door, supports, racks, and walls, except around the fan inside the oven wall.Rate this question:
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- 19.
To clean the hot air passages of the fry warming station during the daily cleaning, you should spray a clean, sanitized towel with _____.
- A.
Sizzle
- B.
Multi‑surface cleaner
- C.
Degreaser
- D.
Stainless steel polish
Correct Answer
C. DegreaserExplanation
To clean the hot air passages of the fry warming station, a degreaser should be used. Degreasers are specifically designed to remove grease and oil buildup, which is common in fryer equipment. Using a clean, sanitized towel sprayed with a degreaser will effectively remove any residue and ensure the fry warming station is thoroughly cleaned.Rate this question:
- 20.
When cleaning the chicken warming stations at the end of the day, which items are removed and taken to the compartment sink to be washed, rinsed, sanitized and air‑dried?
- A.
Pans with crumb screens
- B.
Base pan holder
- C.
Heat shield
- D.
Both a and b
- E.
Both a and c
Correct Answer
E. Both a and cExplanation
Both a and c are removed and taken to the compartment sink to be washed, rinsed, sanitized, and air-dried. This means that both pans with crumb screens and heat shields are cleaned at the end of the day. The base pan holder, on the other hand, is not mentioned as being removed and taken to the compartment sink for cleaning.Rate this question:
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- 21.
At the end of each day, all interior and exterior surfaces of the Duke holding station are wiped with a clean, sanitized towel sprayed with multi‑surface cleaner.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement suggests that the Duke holding station follows a daily cleaning routine where all surfaces, both inside and outside, are wiped with a clean and sanitized towel sprayed with a multi-surface cleaner. This practice ensures that the station maintains cleanliness and hygiene standards. Therefore, the answer "True" indicates that the statement accurately describes the cleaning procedure at the Duke holding station.Rate this question:
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- 22.
Which parts of the warming drawers should be washed, rinsed, sanitized and air‑dried at the compartment sink on a daily basis?
- A.
Drawer frame
- B.
Thermostat knob
- C.
Roller assembly
- D.
Holding pans
- E.
All of the above
Correct Answer
D. Holding pansExplanation
The correct answer is "Holding pans." The question asks which parts of the warming drawers should be washed, rinsed, sanitized, and air-dried at the compartment sink on a daily basis. Out of the options provided, only the holding pans are typically washed and sanitized daily. The other options, such as the drawer frame, thermostat knob, and roller assembly, may require regular cleaning but not necessarily on a daily basis.Rate this question:
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- 23.
To help prevent scale build‑up in the C‑VAP and to reduce odor, it is important to add fresh water mixed with lemon juice to a clean, empty C‑VAP reservoir at the beginning of each day.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Adding fresh water mixed with lemon juice to a clean, empty C-VAP reservoir at the beginning of each day helps prevent scale build-up and reduces odor. Lemon juice has natural acidic properties that can help dissolve and remove mineral deposits that can lead to scale build-up. Additionally, the fresh water helps flush out any remaining residue or bacteria in the reservoir, reducing odor. Therefore, it is important to follow this practice to maintain the cleanliness and functionality of the C-VAP.Rate this question:
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- 24.
When cleaning the exterior C‑VAP surfaces daily with a clean, sanitized towel and multi‑surface cleaner, it is important to avoid _____.
- A.
Damaging the exterior surface with the abrasive multi‑surface cleaner
- B.
Dislodging any clog in the reservoir drainpipe
- C.
Splashing or pouring liquid directly onto control panel or wiring
- D.
Spraying too much multi‑surface cleaner on the towel
Correct Answer
C. Splashing or pouring liquid directly onto control panel or wiringExplanation
When cleaning the exterior C-VAP surfaces, it is important to avoid splashing or pouring liquid directly onto the control panel or wiring. This is because liquid can damage the control panel or wiring, leading to malfunction or electrical hazards. It is recommended to use a clean, sanitized towel and multi-surface cleaner to gently clean the surfaces without causing any damage.Rate this question:
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- 25.
What is the correct setting for the pass‑thru chutes?
- A.
325°F
- B.
#3
- C.
#4
- D.
#5 #5
Correct Answer
C. #4Explanation
The correct setting for the pass-thru chutes is #4.Rate this question:
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- 26.
Never turn the food warmer ON before filling the warmer well with water.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
It is important to never turn the food warmer ON before filling the warmer well with water because the water acts as a heat conductor and helps to evenly distribute the heat throughout the warmer. Without water, the food may not be heated properly and could potentially become overcooked or burnt. Additionally, the water also helps to keep the food moist and prevents it from drying out. Therefore, it is crucial to always fill the warmer well with water before turning it on to ensure safe and effective heating of the food.Rate this question:
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- 27.
On the food cutter, the clearance between the bowl and the blade is correct if the gap is between _____.
- A.
1″‑2″
- B.
0.2″‑0.3″
- C.
0.02″‑0.03″
- D.
0.05″‑0.07″
Correct Answer
C. 0.02″‑0.03″Explanation
The correct answer is 0.02"‑0.03". This means that the clearance between the bowl and the blade on the food cutter should be between 0.02 inches and 0.03 inches. This gap is necessary to ensure that the blade can effectively cut the food without causing any damage to the bowl or the blade itself. A smaller gap may result in the blade getting stuck or the food not being cut properly, while a larger gap may cause the blade to move too freely and potentially cause accidents.Rate this question:
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- 28.
As soon as all parts removed from the food cutter have been washed, rinsed, sanitized and air‑dried, the food cutter should be completely reassembled so it will be ready for use.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The correct answer is False. The statement suggests that the food cutter should be reassembled as soon as all parts have been washed, rinsed, sanitized, and air-dried. However, this may not be the correct procedure. It is important to follow the manufacturer's instructions for reassembling the food cutter, as it may require specific steps or precautions. Simply reassembling the food cutter without proper guidance could lead to incorrect assembly or potential safety hazards.Rate this question:
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- 29.
What step(s) can you take to prevent damage to the mixer gears?
- A.
Adjust the settings during the mixing cycle, so that the mixer is not always operating at the same speed
- B.
Make sure the mixing bowl and the beater are securely attached before mixing
- C.
Avoid placing your hands or a spatula in the mixing bowl during mixing
- D.
All of the above
- E.
Both b and c
Correct Answer
E. Both b and cExplanation
To prevent damage to the mixer gears, you can take the following steps:
- Make sure the mixing bowl and the beater are securely attached before mixing. This ensures that the bowl and the beater are properly aligned, reducing the risk of the gears getting damaged.
- Avoid placing your hands or a spatula in the mixing bowl during mixing. This prevents any accidental contact with the gears, which can cause damage or injury.
Taking both of these steps, as mentioned in options b and c, will help in preventing damage to the mixer gears.Rate this question:
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- 30.
Which statement is true about the shredder plate (used to prepare carrots) and the adjustable slicer plate (used to prepare red cabbage)?
- A.
Both attachments must be disassembled before cleaning
- B.
Only the shredder plate must be disassembled before cleaning
- C.
Only the adjustable slicer plate must be disassembled before cleaning
- D.
Neither attachment is disassembled before cleaning
Correct Answer
B. Only the shredder plate must be disassembled before cleaningExplanation
The correct answer is "Only the shredder plate must be disassembled before cleaning." This means that when cleaning the shredder plate, it needs to be taken apart, while the adjustable slicer plate does not need to be disassembled for cleaning.Rate this question:
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- 31.
To keep the juicer motor from being damaged during the juicing process, it is important to empty the strainer before it is _____.
- A.
1/3 full
- B.
1/2 full
- C.
2/3 full
- D.
3/4 full
Correct Answer
D. 3/4 fullExplanation
To keep the juicer motor from being damaged during the juicing process, it is important to empty the strainer before it is 3/4 full.Rate this question:
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- 32.
When cleaning refrigerators or freezers where raw chicken is stored, you should wipe all shelves that hold raw chicken last so towels can be placed directly into dirty towel bin.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
When cleaning refrigerators or freezers where raw chicken is stored, it is important to wipe all shelves that hold raw chicken last. This is because wiping these shelves last ensures that any potential contamination from the raw chicken is contained and does not spread to other areas. By placing the towels directly into the dirty towel bin after wiping these shelves, the risk of cross-contamination is minimized. Therefore, the statement is true.Rate this question:
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- 33.
The surfaces and rails in the thaw cabinet should be cleaned once per week.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is false because the surfaces and rails in the thaw cabinet should be cleaned more frequently than once per week. Thaw cabinets are used to thaw frozen food, and it is important to maintain proper hygiene and prevent the growth of bacteria. Therefore, regular cleaning and sanitization of the surfaces and rails are necessary to ensure food safety. Cleaning once per week may not be sufficient to prevent contamination and maintain a clean environment.Rate this question:
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- 34.
What should be done overnight with the refrigeration systems of refrigerated breading table?
- A.
Both refrigeration systems should be turned OFF
- B.
The system for the upper cavity should be turned OFF, whereas the system for the breading table refrigerator should be left ON
- C.
The system for the breading table refrigerator should be turned OFF, whereas the system for the upper cavity should be left ON
- D.
Both refrigeration systems should be left ON
Correct Answer
B. The system for the upper cavity should be turned OFF, whereas the system for the breading table refrigerator should be left ONExplanation
The refrigeration system for the upper cavity should be turned off overnight to conserve energy and prevent unnecessary cooling. However, the system for the breading table refrigerator should be left on to ensure that the food items stored there remain at the appropriate temperature and do not spoil.Rate this question:
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- 35.
How long can salad ingredients be held in the rail area of the refrigerated salad prep table?
- A.
No more than 30 minutes
- B.
No more than 4 hours
- C.
Throughout the day, until they must be removed so the salad prep table can be cleaned
- D.
Until their shelf life ends, even if that means they are held in salad prep table overnight
Correct Answer
C. Throughout the day, until they must be removed so the salad prep table can be cleanedExplanation
Salad ingredients can be held in the rail area of the refrigerated salad prep table throughout the day, until they must be removed for cleaning. This means that the ingredients can be kept in the prep table for as long as necessary during the day, but they must be removed when it is time to clean the table. This ensures that the ingredients remain fresh and safe for consumption.Rate this question:
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- 36.
What is the correct way to carry a coffee server?
- A.
Carry server and base as one piece
- B.
Carry server by its legs
- C.
Carry server by its handle
- D.
Server should never be moved
Correct Answer
C. Carry server by its handleExplanation
The correct way to carry a coffee server is by its handle. This ensures that the server is stable and secure while being transported, reducing the risk of spills or accidents. Carrying the server and base as one piece may be difficult and increase the chances of dropping or mishandling the server. Carrying the server by its legs is not recommended as it can cause imbalance and potentially lead to the server tipping over. Simply not moving the server is not a practical solution as it needs to be transported when necessary.Rate this question:
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- 37.
How often should the tea brewer and tea urns be cleaned?
- A.
Two times a week
- B.
Once a week
- C.
Once a day
- D.
After each peak sales period
Correct Answer
C. Once a dayExplanation
The tea brewer and tea urns should be cleaned once a day to ensure proper hygiene and prevent the buildup of bacteria or residue from previous brews. Cleaning them daily will help maintain the quality and freshness of the tea, as well as prevent any potential health risks associated with dirty equipment.Rate this question:
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- 38.
The level of product in the lemonade dispenser must be high enough to cover the evaporator at all times.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true because in order for the lemonade dispenser to function properly, the level of product must be high enough to cover the evaporator at all times. This is necessary to ensure that the evaporator is fully submerged and able to cool the lemonade effectively. If the level of product is too low, the evaporator may not be fully covered, leading to inefficient cooling and potentially affecting the taste and quality of the lemonade.Rate this question:
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- 39.
After scrubbing the drink nozzles and diffusers with the nozzle brush, soak them for 15 minutes in a container of _____.
- A.
Multi‑surface cleaner
- B.
Carbonated water
- C.
Boiling water
- D.
Fresh, warm sink sanitizing solution
Correct Answer
D. Fresh, warm sink sanitizing solutionExplanation
After scrubbing the drink nozzles and diffusers with the nozzle brush, soaking them in a fresh, warm sink sanitizing solution for 15 minutes helps to further clean and sanitize the equipment. This solution is specifically designed to kill bacteria and other harmful microorganisms, ensuring that the nozzles and diffusers are thoroughly disinfected before being used again. Using a multi-surface cleaner, carbonated water, or boiling water may not provide the same level of sanitization and could potentially leave behind harmful residue or bacteria.Rate this question:
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- 40.
The drink tower ice bins should be completely emptied and cleaned weekly.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The drink tower ice bins should be completely emptied and cleaned weekly to maintain cleanliness and prevent the buildup of bacteria or mold. Regular cleaning ensures that the ice served to customers is safe and hygienic. Neglecting to clean the ice bins regularly can lead to contamination and potential health risks for customers. Therefore, it is important to follow this practice to maintain high standards of cleanliness in the establishment.Rate this question:
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- 41.
Which of the following items related to the ice machine must be washed, rinsed, sanitized and air‑dried on a daily basis?
- A.
Ice bucket and ice scoop
- B.
Ice scoop holder
- C.
Tools, such as the ice paddle, provided by the manufacturer
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
All of the items mentioned in the options (ice bucket, ice scoop, ice scoop holder, and tools provided by the manufacturer) must be washed, rinsed, sanitized, and air-dried on a daily basis. This is necessary to maintain proper hygiene and prevent the growth of bacteria or contamination in the ice machine. Regular cleaning and sanitizing of these items ensure that the ice produced by the machine remains safe for consumption.Rate this question:
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- 42.
After the ice bin has been cleaned with multi‑surface cleaner and rinsed with fresh, warm water, it does not need to be sanitized.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is false because even after cleaning the ice bin with multi-surface cleaner and rinsing it with fresh, warm water, it still needs to be sanitized. Sanitizing is necessary to kill any remaining bacteria or germs that may be present on the surface. Cleaning alone may remove visible dirt or debris, but it does not ensure that the ice bin is free from harmful microorganisms. Therefore, sanitizing is an important step to maintain proper hygiene and safety standards.Rate this question:
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- 43.
The ice cream machine should be sanitized two times every day—before use and at end of day.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is false because the ice cream machine should be sanitized more than two times every day. It should be sanitized before use, after each use, and at the end of the day to ensure proper cleanliness and prevent the growth of bacteria. Sanitizing the machine only twice a day would not be sufficient to maintain hygiene standards.Rate this question:
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- 44.
How often do you have to discard Icedream that has been drained from the ice cream machine?
- A.
Every night
- B.
Every 2 days, on Tuesday, Thursday and Saturday nights
- C.
Every 3 days, on Wednesday and Saturday nights
- D.
Once a week
Correct Answer
C. Every 3 days, on Wednesday and Saturday nightsExplanation
The Icedream that has been drained from the ice cream machine needs to be discarded every 3 days, specifically on Wednesday and Saturday nights. This suggests that the Icedream has a limited shelf life and cannot be stored for longer periods. Discarding it regularly helps maintain the freshness and quality of the product.Rate this question:
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- 45.
There should always be fresh solution in the compartment sinks when it is time to wash, rinse, sanitize and air‑dry the parts of the ice cream machine.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true because having fresh solution in the compartment sinks is necessary for properly washing, rinsing, sanitizing, and air-drying the parts of the ice cream machine. This ensures that the machine is clean and hygienic, preventing any contamination or buildup of bacteria. Without fresh solution, the cleaning process would be ineffective and could potentially lead to health hazards.Rate this question:
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- 46.
When emptying the milkshake base dispenser for weekly cleaning, any open bag‑in‑box must be discarded.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
During the weekly cleaning of the milkshake base dispenser, it is not necessary to discard any open bag-in-box. The statement suggests that emptying the milkshake base dispenser for cleaning requires the disposal of any open bag-in-box, but this is incorrect. The bag-in-box can be kept and used again after the cleaning process is complete.Rate this question:
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- 47.
How often do you disassemble and clean the milkshake base dispenser valve block?
- A.
At least once a year
- B.
At least once a month
- C.
At least once a week
- D.
The valve block is never disassembled for cleaning
Correct Answer
B. At least once a monthExplanation
The milkshake base dispenser valve block needs to be disassembled and cleaned at least once a month. This is important to ensure that the valve block remains in good working condition and does not become clogged or contaminated. Regular cleaning helps to maintain the quality and taste of the milkshakes being dispensed and prevents any potential health and safety issues.Rate this question:
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Mar 09, 2023Quiz Edited by
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Feb 08, 2012Quiz Created by
Chickfila
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