PRACTICE EXERCISE
The following items will test your grasp of the material covered in this insurance. There is only
one correct answer for each item. When you complete the exercise, check your answer with the
answer key that follow. If you answer any item incorrectly, study again that part of the lesson,
which contains that portion involved.
1.
When monitoring personnel storing, preparing, and serving food, you must ensure that they:
A.
Store items at the proper temperature
B.
Store items in dry, ventilated areas
C.
Practice first in, first out (FIFO) method
D.
All of the above
2.
What must a senior first cook ensure that the cooks are?
A.
Well trained, knowledgeable, and able to perform the duties assigned
B.
Have access to the Internet
C.
Attending daily meetings
D.
Deciding who will perform the task
3. As a senior first cook, applying standardization method to cooks, what must you have a
basic
knowledge of?
A.
Portions produced
B.
Recipe cards
C.
Portion size to be served
D.
None of the above
4. As a food operations sergeant in direct charge of the dining facility, you must be involved in
the training of your subordinates. What are some of the areas of responsibility?
A.
Subsistence request, files, cash collection
B.
Dining facility account, headcount instruction
C.
Operations, personnel, security
D.
All of the above
QM 6322
5-8
Previous Page
