Deck 4: Allergies Intolerances: Kitchen and Preparation

Question 1

A great way to store allergen special order foods is in a designated area for allergen-free foods.

Answer 1

True

Question 2

Which food would NOT be stored in the designated allergen special order food section?

A)Wheat-free salad dressing.
B)Gluten-free muffins.
C)Shellfish and crab.
D)Banana bread without nuts.

Answer 2

Shellfish and crab.

Question 3

What item would be could NOT be stored with foods that contain Big 8 allergens?

A)Gluten-free cookies
B)Bananas and strawberries
C)Molasses
D)Deli ham and turkey

Answer 3

Gluten-free cookies

Question 4

Which foods should be stored separately as allergen special order food?

A)Whole grain bread
B)Banana nut muffins
C)Chocolate chip cookies
D)Wheat-free brownies

Question 5

Which items would be stored in an allergen special order section?

A)Chicken and bacon.
B)Milk and eggs.
C)Gluten-free cookies.
D)Whole wheat bread.

Question 6

When cleaning allergen storage areas, you should:

A)Work quickly.
B)Use cloth rags.
C)Clean thoroughly.
D)Use bleach,

Question 7

What should you use to clean allergen storage areas?

A)Buckets and cloth towels
B)Bleach
C)Hot water and a sponge
D)Spray bottles and disposable paper towels

Question 8

Why might an operation mark equipment as clean with time stamped stickers?

A)So employees know to use different equipment.
B)Because it is safe for allergen special orders.
C)Because it needs to be re-cleaned.
D)There is no reason to do this.

Question 9

Careful cleaning of the kitchen can help prevent what?

A)Cross-contact
B)Cross-contamination
C)Both of the above
D)None of the above

Question 10

In the kitchen it is usually too busy to make cleaning a priority.

Question 11

Allergen special orders should be prepared:

A)In the same area as regular orders.
B)With the same utensils as regular orders.
C)Separately from regular orders.
D)In the allergen special order zone only.

Question 12

Cleaning is extremely important in both the front and the back of the house.

Question 13

If an allergen food protein is present on a piece of equipment, what happens to all the foods that touch that equipment?

A)There is no chance of cross-contact.
B)Cross-contact will occur with all of the food.
C)The food will have extra protein.
D)The food will be very flavorful.

Question 14

What should you use to clean the kitchen and prep areas?

A)Spray bottles and paper towels
B)Buckets and paper towels
C)Spray bottles and cloth towels
D)Buckets and cloth towels

Question 15

What is the risk in using regular cloths to clean?

A)There is no risk.
B)Using regular cloths is the best way to clean.
C)Food proteins can be spread around.
D)Food proteins can be destroyed.

Question 16

Which answer is a physical boundary to prevent contact when cooking allergen special order food on a grill?

A)Saucepans
B)Aluminum foil
C)Cutting boards
D)Frying pans

Question 17

It is okay to cook all foods in the same fryer.

Question 18

What equipment cannot be shared by allergen special orders and regular orders?

A)Fryers
B)Cutting Boards
C)Grills
D)Saucepans

Question 19

Which of the following are examples of equipment that cannot be entirely cleaned of allergens?

A)Waffle irons
B)Toasters
C)Colanders
D)All of the above

Question 20

Choose the best policy for using utensils on allergen special orders.

A)Throw away utensils after contact with allergens.
B)Throw away utensils after contact with regular orders.
C)Use color-coded utensils.
D)Use the same utensils for everything.

Question 21

What item of clothing should you replace before working on an allergen special order?

A)Your hat
B)Your apron
C)Your shirt
D)Your entire outfit

Question 22

Before making an allergen special order you need to:

A)Wash your hands.
B)Replace your gloves.
C)Use hand sanitizer.
D)Answers A and B