Chapter 4 Review

Beschreibung

ServSafe Food Safety Quiz am Chapter 4 Review, erstellt von Kellie Jordan am 24/03/2020.
Kellie Jordan
Quiz von Kellie Jordan, aktualisiert more than 1 year ago
Kellie Jordan
Erstellt von Kellie Jordan vor mehr als 4 Jahre
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Zusammenfassung der Ressource

Frage 1

Frage
Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.
Antworten
  • True
  • False

Frage 2

Frage
Some thermometers cannot be calibrated.
Antworten
  • True
  • False

Frage 3

Frage
Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused
Antworten
  • True
  • False

Frage 4

Frage
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
Antworten
  • cross-contamination.
  • time-temperature abuse.
  • physical contamination.
  • toxic-metal poisoning.

Frage 5

Frage
Pathogens are likely to grow well in a meat stew that is
Antworten
  • below freezing temperature.
  • at refrigeration temperatures.
  • between 41ºF and 135ºF (5ºC and 57ºC).
  • cooked to the correct internal temperature.

Frage 6

Frage
What is the calibration nut on a bimetallic stemmed thermometer used for?
Antworten
  • Keep it accurate
  • Mark its sensing area
  • Measure air temperature
  • Measure temperatures through glass

Frage 7

Frage
Which probe should be used to check the temperature of a pork roast?
Antworten
  • Air
  • Surface
  • Immersion
  • Penetration

Frage 8

Frage
What do time-temperature indicators do?
Antworten
  • Measure temperature through a probe with a sensor at the end
  • Measure the length of time that food should be cooked
  • Show if food has been cross-contaminated during preparation
  • Show if food has been time-temperature abused during shipment

Frage 9

Frage
When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?
Antworten
  • 0ºF (-18ºC)
  • 32ºF (0ºC)
  • 41ºF (5ºC)
  • 212ºF (100ºC)
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