ServSafe Coursebook Chapter 11 - Sanitary Facilities And Equipment

20 Questions  I  By Vneely
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SERVSAFE Quizzes & Trivia
A quiz based on the material taught in the ServSafe coursebook, chapter 11.

  
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Questions and Answers

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  • 1. 
    From a sanitation perspective, a well-designed kitchen will address which of the following?
    • A. 

      Work flow

    • B. 

      Contamination

    • C. 

      Equipment accessibility

    • D. 

      Fire hazards


  • 2. 
    What is the most important consideration when selecting construction materials for your establishment?
    • A. 

      Must be sound-absorbent.

    • B. 

      Must be easy to clean and maintain.

    • C. 

      Must resist the absorption of grease and moisture.


  • 3. 
    The extent to which a material will absorb liquids is called what?

  • 4. 
    This is a curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be difficult or impossible to clean. What is it called?

  • 5. 
    Finishes for walls and ceilings must be which of the following?
    • A. 

      Smooth

    • B. 

      Porous

    • C. 

      Nonabsorbent

    • D. 

      Durable

    • E. 

      Attractive

    • F. 

      Easy to clean


  • 6. 
    Which of these is NOT a concern in the design of a dry storeroom?
    • A. 

      Windows that allow sunlight

    • B. 

      Dripping condensation and leaks from an overhead pipe

    • C. 

      Hot water heaters and steam pipes

    • D. 

      Adequate space for a freezer unit

    • E. 

      Cracks and crevices that allow mice and insects


  • 7. 
    A sink can be multipurpose--that is, you may designate a sink to be used for both washing hands and food preparation.
    • A. 

      True

    • B. 

      False


  • 8. 
    What is the only completely reliable method for preventing backflow?
    • A. 

      Air gap

    • B. 

      Ball valve

    • C. 

      Vacuum breaker

    • D. 

      Cross-connection


  • 9. 
    When installing tabletop equipment on legs, the space between the base of the equipment and tabletop must be at least...
    • A. 

      1 inch

    • B. 

      2 inches

    • C. 

      3 inches

    • D. 

      4 inches

    • E. 

      6 inches


  • 10. 
    How hot should the hot water at a handwashing station get?
    • A. 

      At least 70 degrees F

    • B. 

      At least 100 degrees F

    • C. 

      At least 130 degrees F

    • D. 

      At least 160 degrees F


  • 11. 
    Foodservice equipment that has been certified as meeting certain standards may be stamped with the _________ mark.
    • A. 

      USDA

    • B. 

      FDA

    • C. 

      NSF

    • D. 

      USPS


  • 12. 
    What is a source of potable water?
    • A. 

      Collected rain water

    • B. 

      Gray water-collection tanks

    • C. 

      Untested private water sources

    • D. 

      Water transport vehicles


  • 13. 
    Backflow is when water...
    • A. 

      Flows in pipes behind a wall.

    • B. 

      Backs up a drain because of grease condensation.

    • C. 

      Goes down the toilet in a counter-clockwise direction.

    • D. 

      Flows opposite its normal direction because of water pressure.


  • 14. 
    To keep food from being contaminated by lighting, use...
    • A. 

      Shields on heat lamps.

    • B. 

      Signage next to lights in food-contact areas.

    • C. 

      Fluorescent and other energy-efficient lightbulbs.

    • D. 

      Lighting that meets the minimum intensity requirements.


  • 15. 
    What is a cross-connection?
    • A. 

      A threaded faucet.

    • B. 

      Device that prevents a vacuum.

    • C. 

      Valve that mixes hot and cold water.

    • D. 

      Link between sources of safe and dirty water.


  • 16. 
    Grease on an establishment's ceiling could be a sign of inadequate ventilation.
    • A. 

      True

    • B. 

      False


  • 17. 
    Which type of flooring would you NOT want to install in a professional kitchen?
    • A. 

      Vinyl sheet

    • B. 

      Quarry tile

    • C. 

      Rubber tile

    • D. 

      Wood


  • 18. 
    Which is the BEST wall finish in cooking areas?
    • A. 

      Ceramic tile

    • B. 

      Wood

    • C. 

      Stainless steel


  • 19. 
    Which materials should be used for walkways and parking lots?
    • A. 

      Concrete

    • B. 

      Asphalt

    • C. 

      Gravel


  • 20. 
    A dishwashing machine should be raised how many inches from the floor?
    • A. 

      2 inches

    • B. 

      4 inches

    • C. 

      6 inches


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