SNA Kitchen Operations & Equipment

Question 1

What is the recommended internal temperature for reheating previously cooked foods in a school kitchen?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

135°F (57°C)

Question 2

What is the temperature danger zone for food safety in school nutrition operations?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

32°F to 140°F (0°C to 60°C)

Answer

50°F to 120°F (10°C to 49°C)

Answer

40°F to 160°F (4°C to 71°C)

Question 3

What type of thermometer is most appropriate for checking the internal temperature of thin food items like hamburger patties?

Accepted Answer

Thermocouple with a thin probe

Answer

Infrared (non-contact) thermometer

Answer

Candy thermometer

Answer

Oven thermometer

Question 4

What is the correct procedure for sanitizing food-contact surfaces in a school kitchen?

Accepted Answer

Wash, rinse, sanitize, air dry

Answer

Sanitize, wash, rinse, towel dry

Answer

Rinse, sanitize, wash, air dry

Answer

Wash, sanitize, rinse, towel dry

Question 5

What is a standardized recipe in school nutrition food production?

Accepted Answer

A tested recipe that produces consistent quality, yield, and nutrient content every time

Answer

Any recipe from a published cookbook

Answer

A recipe approved by the school principal

Answer

A recipe that uses only organic ingredients

Question 6

What does HACCP stand for in school food service operations?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

Health Assessment and Cafeteria Compliance Program

Answer

Healthy and Clean Cooking Procedures

Answer

Hygiene Assurance for Child Care Programs