Specific Competencies and Skills Tested in this Assessment:
Safety and Sanitation Procedures
- Identify characteristics of major food-borne pathogens, foods involved in outbreaks, and methods of prevention
- Describe food service management safety and sanitation program procedures
- Identify good personal hygiene and health procedures and report symptoms of illness
- Demonstrate knowledge of proper purchasing and handling of both raw and prepared foods
- Demonstrate knowledge of safe food handling and preparation techniques to prevent cross contamination
Food Production and Service Equipment
- Identify operation and maintenance of tools and equipment following safety procedures and OSHA requirements
- Demonstrate knowledge of procedures for cleaning, sanitizing, and storing equipment, tools, serving dishes, glassware, and utensils to meet industry standards and OSHA requirements
- Identify a variety of equipment used for food processing, cooking, holding, storing, and serving
Food Preparation and Menu Planning
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Apply menu-planning principles to develop and modify menus
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Analyze food, equipment, and supplies needed for menus
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Describe professional skills in safe handling of knives, tools, and equipment
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Describe professional skills for a variety of cooking and baking methods
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Utilize weight and measurement tools to demonstrate knowledge of portion control, proper scaling, and measurement techniques
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Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods
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Identify preparation of various proteins to include meats and seafood
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Identify preparation of various stocks, soups, and sauces
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Identify preparation of various starches
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Identify preparation of various salads and dressings
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Identify preparation of sandwiches and appetizers
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Identify preparation of breads, baked goods, and desserts
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Identify preparation of breakfast meats, eggs, and batter products
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Demonstrate professional plating, garnishing, and food presentation techniques
Customer Service and Career Paths in Food Service
- Evaluate quality services that meet industry standards in the food service industry
- Analyze the relationship between employees and customer satisfaction
- Explain the training, education, roles, duties, and functions of individuals engaged in food production and service careers
Written Assessment:
Administration Time: 90 Minutes
Number of Questions: 84
Areas Covered:
- 17% Safety and Sanitation Procedures
- 8% Food Production and Service Equipment
- 61% Food Preparation and and Menu Planning
- 14% Customer Service and Career Paths in Food Service
Sample Questions:
Which of the following foods is most likely to be contaminated with salmonella bacteria?
A. beef roast
B. smoked fish
C. fresh poultry
D. mushrooms
According to health regulations, the temperature danger zone is between
A. 32 to 100 degrees Fahrenheit
B. 35 to 125 degrees Fahrenheit
C. 41 to 135 degrees Fahrenheit
D. 50 to 150 degrees Fahrenheit
Food service personnel are required to wash, rinse, , and air-dry a stainless steel table after food production.
A. cover
B. clean
C. sanitize
D. wipe
If the ingredients for a recipe serving eight add up to 3,328 calories, how many calories are in a half serving?
A. 104 calories
B. 208 calories
C. 416 calories
D. 830 calories
The wait staff should be well trained in the ingredients of all foods served on the menu, because many customers have
A. sensitivities
B. food allergies
C. skin rashes
D. dislikes