Dtf5023: Exercise 1

10 Questions | Total Attempts: 266

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Exercise Quizzes & Trivia

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Questions and Answers
  • 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