Act: Let's See How You Do
Test your knowledge on SafeFood© practices. After completing the quiz, you will have the choice to print your score, try again, or proceed to the next video.
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Q1. "Mise en place" means
- Everything in its place
- Cooking clean
- Preparing fast
- Sanitizing work stations
Incorrect. The correct answer is "."
Correct.
Q2. What is the best way to save time when preparing large quantities?
- Work alone
- Work as a team with all members working on the same task
- Work as a team doing different tasks to minimize hand washing and task changes
- Prepare everything at least 5 days ahead
Incorrect. The correct answer is "."
Correct.
Q3. When setting up an assembly line to make 200 meat sandwiches, deli meat should be:
- held at room temperature
- placed on a warm flat top
- put in a pan placed on another pan of ice
- kept in the shipping box
Incorrect. The correct answer is "."
Correct.
Q4. By decreasing the number of task changes:
- number of handwashings can be decreased
- glove changes needed are decreased
- a win-win situation for both employee and operation results
- ALL of the above
Incorrect. The correct answer is "."
Correct.
Q5. The "A" in Do Your PART stands for:
- Act: Work smarter not harder
- Arm: Use your muscles
- Ant: Keep ants out
- Apple: One per day will keep the doctor away
Incorrect. The correct answer is "."
Correct.
Act: Work Smarter Not Harder
The "A" in Do Your PART stands for ACT. A wise cook once said, "If you don't use your head, you have to use your feet." In other words, not thinking before acting will cause wear and tear on your body. This can be painfully true. It can lead to wasted time and poor food safety. Have a plan and put it into action so you can work smarter not harder.