Servsafe Coursebook Chapter 11 - Sanitary Facilities And Equipment

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

  
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Question Excerpt

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1.  Grease on an establishment's ceiling could be a sign of inadequate ventilation.
A.
B.
2.  Which type of flooring would you NOT want to install in a professional kitchen?
A.
B.
C.
D.
3.  Which is the BEST wall finish in cooking areas?
A.
B.
C.
4.  A dishwashing machine should be raised how many inches from the floor?
A.
B.
C.
5.  Which of these is NOT a concern in the design of a dry storeroom?
A.
B.
C.
D.
E.
6.  What is a source of potable water?
A.
B.
C.
D.
7.  To keep food from being contaminated by lighting, use...
A.
B.
C.
D.
8.  Which materials should be used for walkways and parking lots?
A.
B.
C.
9.  From a sanitation perspective, a well-designed kitchen will address which of the following?
A.
B.
C.
D.
10.  When installing tabletop equipment on legs, the space between the base of the equipment and tabletop must be at least...
A.
B.
C.
D.
E.
11.  How hot should the hot water at a handwashing station get?
A.
B.
C.
D.
12.  What is a cross-connection?
A.
B.
C.
D.
13.  Finishes for walls and ceilings must be which of the following?
A.
B.
C.
D.
E.
F.
14.  What is the only completely reliable method for preventing backflow?
A.
B.
C.
D.
15.  What is the most important consideration when selecting construction materials for your establishment?
A.
B.
C.
16.  A sink can be multipurpose--that is, you may designate a sink to be used for both washing hands and food preparation.
A.
B.
17.  Foodservice equipment that has been certified as meeting certain standards may be stamped with the _________ mark.
A.
B.
C.
D.
18.  The extent to which a material will absorb liquids is called what?
19.  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?
20.  Backflow is when water...
A.
B.
C.
D.
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