FSMC : Food Service Manager Certification Exam

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Food
FSMC
Food Service Manager Certification
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Question: 72
The chef decided to make a slow cooked tomato sauce that requires the overnight
cooking of the sauce on the burners. The manager hears about the chef"s decision
and should:
A. Taste the sauce
B. Tell the chef not to do that again
C. Use the sauce as a daily special
D. Throw the sauce away
Answer: D
If a chef creates a tomato sauce that required the overnight cooking of the sauce,
the manager should throw the sauce away. This is because the sauce will have
been cooking in the Danger Zone for over the allowed amount of time, making
the sauce a hazardous food.
Question: 73
Foods that have a pH of 4.6 or above are considered:
A. Acidic Foods
B. Potentially Hazardous Foods
C. Pickled Foods
D. All of the above
Answer: B
Potentially hazardous foods are foods with a pH of 4.6 or above. Foods below this
pH are not considered a hazard since the pH is too low for any food pathogen to
survive. Examples include soda and vinegar.
Question: 74
To avoid any chance of food borne illness due to fry oil, the optimal frequency of
changing fry oil is:
A. Every night
B. Every two days
C. Every week
D. Once a month
Answer: A
Changing fry oil every night is the best way to reduce the chances of food borne
illness due to fry oil. While fry oil reaches high temperatures during the day, as
the oil cools and residual food grows in the oil over night, the chances of food
borne intoxicants growing to dangerous levels increases significantly.
Question: 75
To avoid foods spoiling in the refrigerator or freezer, which of the following
actions is always recommended?
A. Placing the oldest product on top of newer product
B. Ordering foods for a few days at a time only
C. Placing a date of arrival on all foods
D. Smelling the food to make sure it is fresh
Answer: C
Placing a date of arrival on all foods that enter the restaurant helps to avoid food
spoilage since it gives you a firm answer as to when the food arrived. From here,
you can determine the shelf life of the individual ingredient so that there is no
question as to the freshness. While the remaining answers might have some merit,
they are incomplete and do not assure the date of entry into the restaurant.
Question: 76
For any workstation within a kitchen, the following article(s) should always be
found:
A. Plastic hand gloves
B. Red bucket filled with diluted bleach water
C. Head gear
D. All of the above
Answer: D
All of the above. To prevent contamination from your hands to raw foods served
to your customers (such as salads), it is important to always have plastic gloves at
each workstation in the kitchen. To prevent surface contamination of microbes, a
red bucket full of diluted bleach should be at each station as well. No other red
buckets should be found in the kitchen so that only red buckets are recognized as
sanitation buckets. Finally, some form of head gear, such as plastic, paper, or
mesh hats should be placed at each station to prevent hair from falling into the
food.
Question: 77
Which of the following is a potentially hazardous food?
A. Dry rice
B. Canned soda
C. Ice cream
D. Caraway seeds
Answer: C
Ice cream is considered a potentially hazardous food. In addition to melting, ice
cream which is exposed to temperatures within the Danger Zone then re-freezed
can allow microbes time to increase in number within the ice cream, making the
dessert unsafe to consume.
Question: 78
The pathogen most associated with undercooked beef, especially hamburger, is:
A. Norovirus
B. Salmonella
C. E.Coli
D. Hepatitis A
Answer: C
E coli. is the pathogen most often associated with undercooked beef. Of particular
concern is E.coli 0157:H7, a powerful strain of E.coli which is among several
strains of E.coli with negative consequences for many specific groups. To avoid
E.coli from becoming problematic within your restaurant, make sure to avoid
cross contamination and cook beef to a well done temperature.

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