2011.08.09 | Edit |
這一整個禮拜都是在考試...算是這個學期的最後一個禮拜了。昨天先是考清潔與衛生,今天則是考刀工、香草名、以及器具名。

刀工這幾日懶得練習,不過應該還可以沒太糟糕吧,香草名以及器具名倒是非常簡單,慕有滿分的把喔。

明天就要考清潔執照了(Foodhandler Certificate),加州規定每一個廚房至少必須有一個人有清潔執照,通常都是經理有,而一些比較好的餐廳則會要求所有廚師都要有執照,所以考到了這個執照對以後找工作很有幫助~。

老師發了個練習卷讓大家溫習,同學說她也有朋友最近才考過執照,說溫習卷的題目幾乎跟真正考試一模一樣@@!所以慕一定要好好讀呀~。
在下貼上幾個試題~~正確答案請整個選取起來~。

ServSafe Diagnostic Test
1. In a a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
A 152°F (67°C)
B 180°F (82°C)
C 192°F (89°C) 
D 200°F (93°C)

2. A foodhandler must be excluded from the operation for which symptom?
A Jaundice
B Coughing
C Cramps
D Sneezing

3. The risk of physical contamination can be reduced by
A washing hands before handling food.
B using galvanized containers to store beverages.
C keeping food tightly covered during pesticide applications.
D using shields on fluorescent lightbulbs where food is stored.

4. What is the temperature range of the temperature danger zone?
A 0°F to 212°F (-18°C to 100°C)
B 32°F to 100°F (0°C to 38°C)
C 41°F to 135°F (5°C to 57°C)
D 70°F to 155°F (21°C to 68°C)

5. What is a form some bacteria take to keep form dying when they do not have enough food?
A Flagella
B Virus
C Spore
D Parasite

6. Most regulations for foodservice operations are written at what level?
A City
B County
C State
D Federal

7. Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of
A cross-contamination.
B time-temperature abuse.
C physical contamination
D toxic-metal poisoning

8. What should be used to dry hands after washing them?
A Clean shirt
B Clean apron
C Common cloth towel
D Single-use paper towel

9. At what internal temperature should raw meat, poultry, and sea food be stored?
A 41°F (5°C) or lower
B 45°F (7°C) or lower
C 51°F (10°C) or lower
D 55°F (13°C) or lower

10. Peanuts and soy products are dangerous for people with what condition?
A FAT TOM
B Food allergies
C Chemical sensitivity
D Poor personal hygiene