Practice Quiz

IFSEA Food Manager Exam Prep - Question List

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46. As a supervisor of a hospital cafeteria, how would you handle a line chef who presents to work with a sore throat and a fever?
  1. Allow them to work, but keep them away from food.
  2. Put them in the kitchen and don’t allow them to have contact with the customers
  3. Tell them to tough it out and do what they normally do anyway
  4. Send them home
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47. The pigment that gives red wine its color is known as:
  1. Lycopene
  2. Beta Carotene
  3. Beet Juice
  4. Anthocyanin
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48. Which of the following is not a method for thickening sauces?
  1. Lemon Juice
  2. Slurry
  3. Roux
  4. Arrow Root
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49. Why do food regulations vary from state to state?
  1. Because the federal government has no role in food safety
  2. Because foodservice laws are written at the state level
  3. Because health inspectors decide which laws to enforce
  4. Because every restaurant is different
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50. After Johnny identifies that his order of pork was indeed on the recall list, how should he label the item for return to the manufacturer?
  1. Pull the item from the storage area, write “Recall” on the container and set it aside.
  2. Put Biohazard stickers on the container and set it aside.
  3. Set the items on a pallet and place them out the back door onto the receiving area until the recall-pickup driver comes to take them.
  4. Label the items with recall on them and throw them out in the dumpster.
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