Dtf5023: Exercise 1
Settings
.
- 1.The material that is suitable for making the working tables are?
- A.
Woods
- B.
Stainless steels
- C.
Formica
- D.
Marble
- 2.Can be watch without any problems. Has a flat surface but not smoothed. Waterproof without cracks and width space in between. The statement above is TRUE about
- A.
Working Table
- B.
Wall
- C.
Floor
- D.
Equipment
- 3.Working table is among the essential equipment that being use in any foodservice establishments. Below are the characteristic that describe working table EXCEPT
- A.
Flat
- B.
Heavy
- C.
Smooth and beautiful wooden surface
- D.
Easy to clean
- 4.Which of the following organizations does routinely evaluated the design and construction of food equipment?
- A.
Under Writers Laboratories INC
- B.
NSF International
- C.
National Restaurant Association
- D.
The Food Marketing Institute
- 5.Which of the following statement is FALSE?
- A.
The size of equipment should be such that it can easily be fitted in the space available in the layout of the facilities
- B.
Construction requirements for equipment very according to wheter the surface or area is a food contact surface or a splash zone
- C.
Wood is a preferred materials for food contact surfaces of equipment because it resists moisture and bacteria growth
- D.
Floor mounted equipment that is not easily moveable must be elevated on six inch legs or sealed to the floor on a base that is sealed to the floor
- 6.From a sanitation perspective what is the most important reason for having adequate lighting in a food production area?
- A.
To provide a comfortable work environments for employees
- B.
To show when a surface is soil and when it has been properly clean
- C.
To decrease accident and waste due to worker error
- D.
To reduce glare that causes eye and fatigue
- 7.Which of the following statements about ventilation is false?
- A.
Ventilation is typically provided by means of a mechanical exhaust hood system
- B.
Ventilation hood system must be design and constructed to prevent grease or condensation from dripping onto food and food contact surfaces
- C.
The hood should be equipped with filters or other grease catching devices prevent drip page into food
- D.
Intake and exhaust air ducts do not need cleaning if filters or other grease catching devices are provide to collect grease and other condensation
- 8.Which is NOT TRUE about the impact of efficient design on efficiency of establishment is?
- A.
Reduce labour cost
- B.
Reduce expenses
- C.
Reduce food cost
- D.
Increase injuries
- 9._________ is the process of designing work to maximize employee productivity, satisfaction and safety
- 10.Employees need sufficient ____________ to observe the quality of the food products they are handling and to monitor the cleanliness of their work areas
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