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Servsafe Coursebook Chapter 11 - Sanitary Facilities And Equipment

20 Questions  I  By Vneely
ServSafe Coursebook Chapter 11 - Sanitary Facilities and Equipment
A quiz based on the material taught in the ServSafe coursebook, chapter 11.

  
Changes are done, please start the quiz.


Question Excerpt

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