Practice Quiz

Food Service Manager Exam Prep - Question List

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71. Which of the following is an example of a biological contaminant?
  1. Wood shavings in a glass of milk
  2. Dirt on a mushroom
  3. Norovirus in shellfish
  4. Bleach in a cup of coffee
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72. The chef decided to make a slow cooked tomato sauce that requires the overnight cooking of the sauce on the burners. The manager hears about the chef’s decision and should:
  1. Taste the sauce
  2. Tell the chef not to do that again
  3. Use the sauce as a daily special
  4. Throw the sauce away
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73. Foods that have a pH of 4.6 or above are considered:
  1. Acidic Foods
  2. Potentially Hazardous Foods
  3. Pickled Foods
  4. All of the above
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74. To avoid any chance of food borne illness due to fry oil, the optimal frequency of changing fry oil is:
  1. Every night
  2. Every two days
  3. Every week
  4. Once a month
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75. To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended?
  1. Placing the oldest product on top of newer product
  2. Ordering foods for a few days at a time only
  3. Placing a date of arrival on all foods
  4. Smelling the food to make sure it is fresh
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