CFSPl Examl Reviewl (Latestl 2025/l 2026l Update)l Questionsl &l Answers|l Gradel A|l 100%l Correctl (Verifiedl Solutions)
Q:l Howl muchl boilerl capacityl isl requiredl tol runl steaml equip?
Answer:
Addl 50-100%l forl thel boilerl capacity
Q:l Whatl determinesl thel amountl ofl electricityl thatl canl gol thrul al wire?
Answer:
Gauge/l thickness
Q:l Electricall fryersl arel typicallyl ____efficientl than____
Answer:
more;l gasl units
Q:l NSFl goals
Answer:
equipl meetsl healthl standardsl andl inspections.,l Uniforml constructionl tol bel approved,l Unifiedl frontl forl equipmentl sanitation
Q:l Energyl starl covers;
Answer:
Refrigeration,l steamers/steaml cookers,l fryers,l holdingl cabinets,l warewashing,l griddles,l convectionl ovens
Q:l 6l causesl ofl foodl bornel illness 1 / 4
Answer:
unsafel sources,l faill tol cookl properly,l faill tol holdl properly,l contaminatedl equip,l poorl hygiene,l crossl contamination
Q:l Howl tol controll bacterial
Answer:
FATTOMl -l time/templ abuse
Q:l 41-135l is
Answer:
dangerl zone
Q:l Primaryl causel ofl foodl bornel illnessl is
Answer:
inadequatel HOTl HOLDINGl (27%)
Q:l HACCPl steps
Answer:
Identifyl thel hazards,l IDl controlsl points,l Setl standardsl forl controll points,l Monitorl controll points,l Correctivel actions,l Properl recordl keeping,l Verifyl thatl thel systeml works
Q:l ______l areal isl al storagel location.l Itl isl howeverl onlyl al temporaryl one.
Answer:
Receiving
Q:l _____l shelvingl isl alsol calledl highl density
Answer: 2 / 4
trackl shelving
Q:l Keyl considerationsl forl REACHl INl UNITS
Answer:
Mealsl perl day,l Purchase/receivingl schedule,l Availablel space,l Typel ofl operation,l Primaryl foodl tol bel stored
Q:l Twol mainl typesl ofl ices
Answer:
Flankersl (health);l cubesl (drinks)
Q:l 3l foodl prepl steps
Answer:
preliminaryl prep,l finall prep/assembly,l portionl andl finishing
Q:l Itemsl usedl tol tenderizel meats
Answer:
meatl mallets;l cubers;l vacuuml tumblers,l marinades
Q:l _____l isl thel numberl 1l meatl consumed
Answer:
goatl meat
Q:l Westernl Europel andl USAl arel thel mainl locationsl thatl goatl meatl isl _____l typicallyl used
Answer:
not
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Q:l 3l typesl ofl foodl processor
Answer:
foodl cutter;l cutterl mixer;l foodl processor
Q:l Materiall flowl patterns
Answer:
Productl comesl froml storagel tol cookingl center,l Productl comesl froml deliveryl tol cookingl center,l Productl froml preparationl tol cookingl center
Q:l 3l basicsl meansl ofl heatl transfer
Answer:
conduction,l convection,l radiation
Q:l Inductionl isl froml thel (timel period)
Answer:
1800s
Q:l Moistl Cookingl tol know
Answer:
Poachingl fullyl cooking;l blanchingl isl partiallyl cooked
Q:l Termsl oftenl usedl withl cook/chill
Answer:
Cookedl tol justl done,l Cookingl inl bulk,l Rapidl chilling,l Foodl bank/storage
Q:l Advantagesl ofl cookl chill
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