Food Service Manager Exam Prep

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| By AdewumiKoju

AdewumiKoju

Community Contributor

Quizzes Created: 810 | Total Attempts: 1,120,618

Questions: 10 | Attempts: 716 | Updated: Mar 21, 2023

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Individuals who desire to become experts or top professionals in food services need to constantly up their knowledge about the profession. This would be a leap forward in their professional excellence pursuit. Do you think you have what it takes to ace the food service manager exam? Attempt this quiz if you are in the know.

Questions and Answers

1.

Which of these is odd in food safety?
- A.
  
  Food legislation
- B.
  
  Food preparation
- C.
  
  Food storage
- D.
  
  Food handling
Correct Answer
A. Food legislation

Explanation
Food legislation is the odd one out in this list because it is not directly related to the physical aspects of food safety like food preparation, storage, and handling. Food legislation refers to the set of laws and regulations that govern the production, distribution, and sale of food, ensuring that it is safe for consumption. While important for ensuring overall food safety, it is not a direct action or practice involved in the physical handling or preparation of food.

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2.

Which of these is a food, viral pathogen?
- A.
  
  Rotavirus
- B.
  
  Listeria
- C.
  
  Salmonella
- D.
  
  Escherichia coli
Correct Answer
A. Rotavirus

Explanation
Rotavirus is a viral pathogen that can infect the gastrointestinal tract and cause severe diarrhea, especially in young children. It is transmitted through the fecal-oral route, often through contaminated food or water. Listeria, Salmonella, and Escherichia coli are all bacterial pathogens that can also cause foodborne illnesses, but Rotavirus specifically refers to a viral pathogen.

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3.

Which of these is not a medium of food microbes?
- A.
  
  Fungi
- B.
  
  Parasite
- C.
  
  Virus
- D.
  
  Bacteria
Correct Answer
B. Parasite

Explanation
Parasite is not a medium of food microbes because parasites are organisms that live in or on another organism (host) and obtain nutrients from the host. They do not typically play a role in the transmission or contamination of food. Fungi, virus, and bacteria, on the other hand, can all be mediums of food microbes as they can contaminate food and cause foodborne illnesses.

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4.

How many are the basic principles of food hygiene according to WHO?
- A.
  
  Three principles
- B.
  
  Two principles
- C.
  
  Four principles
- D.
  
  Five principles
Correct Answer
D. Five principles

Explanation
According to the World Health Organization (WHO), there are five basic principles of food hygiene. These principles include practicing good personal hygiene, separating raw and cooked foods, cooking food thoroughly, keeping food at safe temperatures, and using safe water and raw materials. These principles are essential in preventing foodborne illnesses and ensuring the safety and quality of food.

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5.

What kind of water is the purest?
- A.
  
  Lake water
- B.
  
  River water
- C.
  
  Well water
- D.
  
  Spring water
Correct Answer
D. Spring water

Explanation
Spring water is considered the purest kind of water because it comes from natural springs that are usually located in remote areas with minimal human interference. These springs are fed by underground sources and the water is filtered naturally through layers of rock and soil, which helps to remove impurities. As a result, spring water is often free from contaminants and pollutants, making it a popular choice for drinking water.

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6.

What substance is added to food to make it taste better?
- A.
  
  Seasoning
- B.
  
  Flavour
- C.
  
  Poison
- D.
  
  Food additive
Correct Answer
D. Food additive

Explanation
Food additives are substances that are added to food to enhance its taste, appearance, texture, or shelf life. They can include natural or artificial ingredients such as flavorings, colorings, preservatives, and sweeteners. While seasoning and flavor can also improve the taste of food, the term "food additive" specifically refers to substances that are added during processing or preparation. Poison is not added to food intentionally, and it is not a substance used to enhance taste. Therefore, the correct answer is food additive.

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7.

What food preservation technique is usually use for bacon?
- A.
  
  Freezing
- B.
  
  Smoking
- C.
  
  Pickling
- D.
  
  Salting
Correct Answer
D. Salting

Explanation
Salting is the food preservation technique usually used for bacon. Salting involves rubbing or sprinkling salt on the bacon, which helps to draw out moisture and inhibit the growth of bacteria. This process not only helps to preserve the bacon but also enhances its flavor. Freezing is also a common preservation method, but it is not typically used for bacon. Smoking and pickling are preservation techniques used for other types of food, but they are not commonly used for bacon.

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8.

What nations use "E-numbers" in numbering food additives?
- A.
  
  African nations
- B.
  
  Scadinavian nations
- C.
  
  American nations
- D.
  
  European nations
Correct Answer
D. European nations

Explanation
E-numbers are a system of codes used in European countries to identify food additives. These codes are assigned by the European Food Safety Authority (EFSA) and are used to provide information about the safety and functionality of additives. Therefore, the correct answer is European nations as they use E-numbers to label food additives.

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9.

Which of these food additives is not approved in Europe?
- A.
  
  Alkanin
- B.
  
  Vinegar
- C.
  
  Salt
- D.
  
  Acetic acid
Correct Answer
A. Alkanin

Explanation
Alkanin is not approved as a food additive in Europe. It is a natural red food colorant derived from the roots of the alkanna tinctoria plant. However, it is not authorized for use in food products in the European Union. Vinegar, salt, and acetic acid are all approved food additives in Europe and can be used in various food applications.

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2
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10.

What keeps milk powders from sticking?
- A.
  
  Anti-foaming agent
- B.
  
  Anti-caking agent
- C.
  
  Acidity regulator
- D.
  
  Antioxidants
Correct Answer
B. Anti-caking agent

Explanation
Milk powders have a tendency to stick together due to moisture absorption, which can lead to clumping and decreased product quality. Anti-caking agents are added to prevent this from happening by absorbing excess moisture and creating a barrier between the particles, thereby keeping them separate and free-flowing. This ensures that the milk powder remains loose and easy to handle, preventing any clumping or sticking.

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