Practice Test GeeksCFESA - Commercial Food Equipment Service Association Practice Test
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Food Equipment Maintenance Flashcards

6 cards from real CFESA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 Food Equipment Maintenance flashcards as text

  1. What NSF standard governs the design, construction, and material requirements for commercial food equipment?

    Answer: NSF/ANSI 2

    NSF/ANSI 2 covers the minimum food zone design and fabrication requirements for commercial food equipment to ensure cleanability and sanitation.

  2. A commercial steam kettle is producing inconsistent temperatures. The first component to check is:

    Answer: The jacket pressure gauge and steam inlet pressure

    Inconsistent steam kettle temperatures are often caused by low or fluctuating steam supply pressure; checking the jacket pressure gauge and inlet pressure is the first diagnostic step.

  3. What is the primary purpose of a grease trap on commercial cooking equipment drain connections?

    Answer: Collect fats, oils, and grease to prevent sewer system blockage

    Grease traps intercept fats, oils, and grease (FOG) from wastewater before it enters the sewer system, preventing blockages and regulatory violations.

  4. When calibrating a commercial convection oven thermostat, a technician finds it reads 25°F high. The correct action is:

    Answer: Adjust the calibration screw per manufacturer specification to correct the offset

    Most commercial oven thermostats have an adjustment screw that allows the technician to calibrate the setpoint to match actual oven temperature.

  5. A commercial refrigerator evaporator fan motor runs but the unit is not maintaining temperature. After checking refrigerant charge, the next item to inspect is:

    Answer: The evaporator coil for ice blockage and defrost system operation

    An evaporator coil blocked with ice restricts airflow and heat transfer; a faulty defrost system is a common cause of inadequate cooling despite a properly charged system.

  6. What does a commercial warewasher's booster heater do?

    Answer: Raise incoming water temperature to the required 180°F final rinse temperature

    A booster heater raises the building hot water supply (typically 120°F) to the 180°F minimum required for sanitizing the final rinse in high-temperature dishwashers.

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