CHP Food and Beverage Operations 3

Question 1

Which allergen is NOT among the 'Big Nine' major food allergens recognized by the FDA under FASTER Act of 2021?

Accepted Answer

Corn

Answer

The Big Nine allergens are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame — corn is not included.

Question 2

In wine service, what is the correct sequence for presenting a bottle to guests at the table?

Accepted Answer

Show label, open, pour tasting sample for host, serve

Answer

Proper wine service protocol requires showing the bottle label to the host for confirmation before opening, then offering a tasting sample to the host.

Question 3

A food and beverage manager wants to reduce labor costs without reducing service quality. The MOST effective approach is to:

Accepted Answer

Schedule staff based on projected cover counts and historical data

Answer

Using historical cover data and forecasting tools to create demand-driven schedules minimizes overtime and idle labor while maintaining service levels.

Question 4

The danger zone for food temperature refers to the range in which bacteria multiply most rapidly. This range is:

Accepted Answer

41°F–135°F (5°C–57°C)

Answer

The USDA and FDA define the temperature danger zone as 41°F to 135°F (5°C to 57°C), where pathogens grow most rapidly.

Question 5

What is 'upselling' in a food and beverage context?

Accepted Answer

Suggesting premium, add-on, or larger items to increase the guest's check average

Answer

Upselling involves recommending higher-margin or premium options such as appetizers, better wine, or desserts to increase the average guest check.

(CHP) Certified Hospitality Professional Practice Test

(CHP) Certified Hospitality Professional Practice Test

CHP Food and Beverage Operations 3