Equipment & Utensils

Question 0

For dishwater hot water sanitation, the temperature must be: 
A. 165 F
B. 171 F
C. 180 F
D. 192 F

Answer 0

C. 180 F

Question 1

For manual hot water sanitation, the temperature must be: 
A. 165F
B. 171F
C. 180F
D. 192F

Answer 1

B. 171F

Question 2

For the chemical sanitizer Chlorine, the MINIMUM concentration should be:
A. 12.5 - 25 parts per million
B. 50 parts per million 
C. 100 parts per million 
D. 200 parts per million

Answer 2

D. 200 parts per million

Question 3

How should you store clean glasses and cups?
A. Bottom up in a clean, dry location
B. Bottom down in a closer cabinet
C. As close to the beverage machines as possible
D. On clean, absorbent cloth

Answer 3

A. Bottom up in a clean, dry location

Question 4

What is NOT true about Air Gaps
A. They are the most effective type of backflip preventer
B. Air Gaps do not prevent backsiphonage
C. Air gaps must be at least twice the diameter of the outlet
D. Air gaps must be a minimum of 1 in

Answer 4

B. Air gaps do not prevent backsiphonage

Question 5

What should that Air Gap distance be?
A. 1 inch
B. Twice the diameter of the pipe coming down
C. 2 inches
D. As large as necessary to prevent back flow from coming

Answer 5

B. Twice the diameter of the pipe coming down

Question 6

Which of the following is NOT a consideration when purchasing food service equipment?
A. Easy to clean 
B. Should be light for easy lifting 
C. Easy to disassemble/assemble
D. Smooth & free of cracks 
E. Rounded edges/ corners

Answer 6

B. Should be light for easy lifting

Question 7

Good preparation areas should NOT be located under:
A. Overhead sewer pipes
B. Screened windows 
C. Exhaust fans
D. Ventilation hoods

Answer 7

A. Overhead sewer pipes

Question 8

What are the steps in washing?
A. Wash, rinse, sanitize, air dry
B. Wash, sanitize, rinse, air dry
C. Pre-scrape, wash, rinse, sanitize, air dry
D. Rinse, wash, sanitize, air dry

Answer 8

C. Pre-scrape, wash, rinse, sanitize, air dry

Question 9

How high must equipment be if it is not sealed to the floor to allow cleaning?
A. 4 inches
B. 6 inches 
C. 8 inches 
D. 1 foot

Answer 9

B. 6 inches

Question 10

What is Backsiphonage?
A. When non-potable water is forced into a potable water supply
B. When potable water supply is connected directly to a non-potable water supply
C. When non-potable water is sucked into a potable water supply
D. When potable water and potable water use the same pipes

Answer 10

C. When non-potable water is sucked into a potable water supply

Question 11

What is true about wooden materials?
A. May never be used
B. No restriction apply
C. Hard, close-grained wood may be used with limitations
D. Hard, close-grained wood may be used with no restrictions

Answer 11

C. Hard, close- grained wood may be used with limitations