Practice Quiz

Food Service Manager Exam Prep - Question List

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31. A whole chicken should be cooked to a minimum internal temperature of:
  1. 145’ F
  2. 180 ‘ F
  3. 170’ F
  4. 160’ F
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32. Eggs should be cooked to what minimum temperature?
  1. 140’ F
  2. 150’ F
  3. 160’ F
  4. 170’ F
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33. A hospital foodservice has just purchased a new steam-jacketed kettle for $16,000. The salvage value for the kettle is $2000, and its expected usable life is 10 years. What is the yearly depreciation for the kettle?
  1. $500
  2. $1000
  3. $1400
  4. $ 2600
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34. A food handler who is chopping vegetables removes his disposable gloves in order to assist a co-worker load a shipment of carrots into the refrigerator. When he is finished helping his co-worker he rinses his hands in cool water and puts the gloves back on. What should the food handler have done differently in this situation?
  1. Use hand sanitizer before putting the gloves back on.
  2. Wash his hands with warm water and soap in the food preparation sink before putting the gloves back on.
  3. Wash his hands with warm water and soap in the hand-washing sink and replace the gloves with new ones.
  4. Wash his hands with warm water and soap and forget the gloves.
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35. Which of the following might be used to reduce unnecessary activity in a kitchen?
  1. A floor plan showing the most direct route to equipment
  2. Counter tops less than 36” high
  3. Charts on a bulletin board showing simplified steps for using equipment
  4. A & C
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