Chapter 1 - The Secret to Multiple Choice Tests
In taking multiple choice tests, you want to keep in mind the basics of test taking: read the directions first and carefully, read each question carefully, and have a systematic approach to the whole exam. There are also some very specific strategies for approaching multiple choice questions
Chapter 2 - How To Take The Test
Stick with your first impression. This point gets a lot of debate, but unless you have serious reason to change, your first impression is likely to be correct. Second guessers start reading things into the questions that aren't there.
Chapter 3 - Tips On Multiple Choice Exams
A multiple choice test covers the same amount of material as an essay test, but the material tends to be presented in more detail. Be aware that multiple choice tests don’t just test basic knowledge, but also test students’ understanding and ability to apply that knowledge.
Chapter 4 - The Best Way To Take A Test
Go through the entire test answering the questions you find easiest. If you have prepared correctly there should be many questions that are no challenge at all. Get the easy questions out of the way, and come back to questions you find more difficult later.
Chapter 5 - The Course Format
What the Course covers
Chapter 6 - The Course Overview
To work as a food handler it’s important that you have the proper training to protect the health of the people you serve. Personal hygiene, cleanliness and sanitation, food temperatures – all these things, and more, are vital to keeping food safe.There are seven sections in the course. Once you’ve finished this course, you will be ready to take the Food Handler Certification Exam
Chapter 7 - Personal Hygiene
"Personal hygiene" means keeping yourself clean and healthy. The human body carries germs inside and out – germs that can contaminate the food that customers eat or the surfaces they touch. By practicing the personal hygiene habits taught in this section, you can protect yourself from being the cause of food-borne illness.
Chapter 8 - Receiving Food
In order for food to remain safe, it has to arrive safe. The receiving station is your first, last and only chance to catch unsafe foods before it ends up in your kitchen. Before accepting delivery
Chapter 9 - Food Storage
The most overlooked part of your business.
Chapter 10 - Temperature
Maintaining food temperature, measuring food temperature, recording food temperature – 3 of the most important jobs in any kitchen. And it’s everyone’s job, not just the cook’s.
Chapter 11 - Preparing & Serving - There’s no way to avoid it. All food, in order to be prepared, cooked and served, must enter that temperature range between 41º and 140º, where illness-causing Bacteria can grow. Your job is to practice safe food handling is to monitor the time spent in the "Danger Zone" and to prevent cross-contamination from other sources