Manager Exam 1 (2) Flashcards

What is the correct way to calibrate a thermometer using the ice-point method?

Answer: Fill a container with ice and water, insert the thermometer, and adjust to 32°F (0°C)

The ice-point method uses a mixture of ice and water at 32°F (0°C) to calibrate a thermometer to the freezing point.

What is the proper way to store raw chicken in a refrigerator that also contains ready-to-eat food?

Answer: Store raw chicken on the shelf below ready-to-eat food to prevent drip contamination

Raw chicken must be stored below ready-to-eat food to prevent drip contamination from raw juices.

What does the sanitizing step accomplish that cleaning alone cannot?

Answer: Reduces pathogens on a surface to safe levels using heat or chemicals

Sanitizing reduces the number of pathogens on a surface to safe levels, which cleaning with soap and water alone cannot achieve.

A prep cook accidentally drops a piece of raw chicken on a cutting board that was being used for salad vegetables. What is the correct response?

Answer: Remove the vegetables, clean and sanitize the cutting board and all utensils, and wash hands before continuing

The cutting board must be cleaned and sanitized, utensils replaced, and hands washed to prevent cross-contamination.

What is the four-step cleaning and sanitizing process for food-contact surfaces?

Answer: Scrape, wash, rinse, sanitize, air-dry

The correct process is: scrape/remove food particles, wash with detergent, rinse, sanitize, then air-dry.

What is the safe method for cooling large batches of cooked food such as soup or stew?

Answer: Divide into shallow pans and cool to 70°F within 2 hours and to 41°F within another 4 hours

Cooked food must be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 more hours (total 6 hours).