CFESA Food Equipment Maintenance 3

Question 1

What causes cavitation in a commercial dishwasher pump?

Accepted Answer

Insufficient water supply, air entrainment, or clogged intake strainer

Answer

Cavitation occurs when the pump cannot draw sufficient water, causing vapor bubbles that collapse violently and damage pump impellers over time.

Question 2

A commercial ice cream machine produces soft, runny product. The most probable cause is:

Accepted Answer

Refrigeration system underperforming or mix overrun too high

Answer

Soft or runny ice cream product indicates the freezing cylinder is not reaching proper draw temperature, typically caused by refrigeration underperformance or incorrect mix overrun.

Question 3

How should a commercial food slicer blade be cleaned and sanitized according to food safety standards?

Accepted Answer

Disassemble, wash, rinse, and sanitize the blade and all food contact surfaces per NSF guidelines

Answer

Food slicer blades must be disassembled, washed, rinsed, and sanitized after every 4 hours of use and at the end of the day per FDA Food Code and NSF requirements.

Question 4

What is the primary function of a metering pump on a commercial dishwasher?

Accepted Answer

Automatically dispense precise amounts of detergent or sanitizer into the wash or rinse water

Answer

Metering pumps automatically inject calibrated amounts of chemical detergent or sanitizer into the dishwasher at the correct point in the wash cycle.

Question 5

A commercial convection oven fan runs backward (opposite direction). The most likely cause is:

Accepted Answer

Two motor leads have been swapped, reversing the phase for a three-phase motor

Answer

On a three-phase motor, swapping any two of the three power leads reverses the motor's rotation direction.

CFESA - Commercial Food Equipment Service Association Practice Test

CFESA - Commercial Food Equipment Service Association Practice Test

CFESA Food Equipment Maintenance 3