Exams – Living Well Menus

Certification Exam

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1. Why are elderly people at a high risk for foodborne illnesses?

a.They have decreased appetites as they age

b.They take multiple medications

c.Their immune systems have been weakened as they age

d.They are more likely to spend time in the hospital

2. When are substitutions noted on the Menu?

a.Before or when the meal is served

b.The next day

c.A few months later

d.Never

3. Menus should be kept on file in your facility for:

a.5 years

b.2 years

c.6 months

d.Dont keep the copies. Throw them out

4. Planned Menus shall be conspicuously posted or easily available to residents.

a.True

b.False

5. A serving of Vegetable is:

a.(1 cup) raw vegetables (Salad)

b.(1/2 cup) cooked vegetable

c.(6 oz) Vegetable juice

d.All of the above

6. A serving of Fruit is:

a.1 medium fresh fruit in season

b.(1/2 cup) canned Fruit

c.(4oz) 100% Fruit Juice

d.All of the above

7. How many servings of (8oz) Milk or Equivalent are recommended?

a.One

b.Two

c.Three

d.4oz Twice a day

8. A serving of (3oz) Beef, Fish, Pork, Lamb or Veal can be substituted for:

a.(3oz) Chicken

b.8 oz Yogurt

c.1 Egg

d.1/2 cup Beans

9. Two servings of Bread / Starch is equivalent to for example:

a.2 slices Toast or 1 English Muffin or 2 Pancakes or 1/2 cup Oatmeal with 1 Toast

b.1 Bun or 2 slices Bread for sandwich or 1/2 cup Pasta salad with 6 crackers

c.1 cup Rice or 1 cup Pasta or 1 cup Potato or 1/2 cup Rice with 1/2 cup Beans or 1/2 cup Potatoes with a Dinner Roll

d.All of the above

10. What is the appropriate method used to provide the adequate portions for your residents?

a.Estimate using the palm of your hand

b.Visually estimating

c.Using smaller plates

d.Using the correct portion measurement devices

11. The Thermometer in the refrigerator should read:

a.Less than 30 °F

b.41 °F or Lower

c.40 °F - 45 °F

d.45 °F - 50 °F

12. The Thermometer in the Freezer should read:

a.0 °F or Lower

b.0 °F - 5 °F

c.3 °F or Lower

d.The food in freezers are frozen therefore thermometers are not necessary

13. Why should you use Thermometers to check the temperature of Food?

a.It is the only way to make sure your food is safe

b.To make sure your food is hot enough

c.Use Thermometers only during inspections

d.Food Thermometers are not necessary

14. How do you clean and sanitize Thermometers including the storage cases?

a.Wash in warm soapy water

b.Wash, rinse, sanitize and air dry

c.Do not wash thermometers because they get damaged

d.Wipe with alcohol only

15. Chemicals should be stored ___________ food.

a.above

b.next to

c.away from

d.in the same area of

16. Which piece of jewelry can be worn by a foodservice employee?

a.Watch

b.Bracelets including medical bracelets

c.A solid band ring

d.None of the above

17. How should foodservice employees keep their fingernails?

a.short and painted with nail polish

b.long with polished false nails

c.long and unpolished

d.short and unpolished

18. When serving food, you should avoid touching the ___________ of a plate.

a.edges

b.top

c.side

d.bottom

19. How long should you wash your hands for?

a.5 seconds

b.1 minute

c.15 - 20 seconds

d.30 seconds

20. Silverware that has been washed and sanitized should be stored:

a.with handles facing up

b.with handles facing down

c.above chemicals and cleaning supplies

d.in the sink

21. What is the correct way to clean and sanitize all eating utensils, pots and pans?

a.Wash, Rinse and Air-Dry

b.Wash, Rinse, Sanitize

c.Sanitize, Wash, Rinse and Air-Dry

d.Wash, Rinse, Sanitize and Air-Dry

22. What is the minimum internal cooking temperature for Poultry?

a.135 °F

b.145 °F

c.155 °F

d.165 °F

23. All left over food should be labeled and dated.Discard after _____days.

a.3

b.4

c.5

d.Do not store left over food

24. Which is the only way that food should be thawed?

a.Refrigerator

b.Under constant cold running water at 70 °F

c.Microwave

d.As part of the cooking process

e.All of the Above

25. When should employees receive the in-service Nutrition, Foodservice and Safety Food Handling?

a.Within 30 days of hire and then annually

b.Only when they request it

c.Only when hiring a new employee without any foodservice experience

d.Every five years

Practice Exam

A free practice exam is offered. This exam should be used to test your knowledge before taking the certification exam. There is no limit on how many times it can be taken. Passing of the practice exam will not earn a certificate.

Begin Practice Exam