Kellie Jordan
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ServSafe Food Safety Quiz on Chapter 6 Review, created by Kellie Jordan on 24/03/2020.

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Kellie Jordan
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Chapter 6 Review

Chapter 6 Review

Question 1 of 19

1

Coolers are designed to cool food quickly.

Select one of the following:

  • True
  • False

Explanation

Question 2 of 19

1

Cook a whole turkey to a minimum internal cooking temperature of 155ºF (68ºC) for 15 seconds

Select one of the following:

  • True
  • False

Explanation

Question 3 of 19

1

Fish cooked in a microwave must be cooked to a minimum internal temperature of 145ºF (63ºC).

Select one of the following:

  • True
  • False

Explanation

Question 4 of 19

1

The first step in cooling TCS food is to cool it from 135ºF to 70ºF (57ºC -21ºC) within 3 hours

Select one of the following:

  • True
  • False

Explanation

Question 5 of 19

1

Swordfish Steaks

Select one or more of the following:

  • 165ºF for <1second

  • 155ºF for 17 seconds

  • 145ºF for 15 seconds

  • 145ºF for 4 minutes

  • 135ºF

Explanation

Question 6 of 19

1

Whole Chicken

Select one or more of the following:

  • 165ºF for <1 second

  • 155ºF for 17 seconds

  • 145ºF for 15 seconds

  • 145ºF for 4 minutes

  • 135ºF

Explanation

Question 7 of 19

1

Pork Chop

Select one or more of the following:

  • 165ºF for <1 second

  • 155ºF for 17 seconds

  • 145ºF for 15 seconds

  • 145ºF for 4 minutes

  • 135ºF

Explanation

Question 8 of 19

1

Ground beef patties

Select one or more of the following:

  • 165ºF for <1 second

  • 155ºF for 17 seconds

  • 145ºF for 15 seconds

  • 145ºF for 4 minutes

  • 135ºF

Explanation

Question 9 of 19

1

Glazed carrots for hot holding

Select one or more of the following:

  • 165ºF for <1 second

  • 155ºF for 17 seconds

  • 145ºF for 15 seconds

  • 145ºF for 4 minutes

  • 135ºF

Explanation

Question 10 of 19

1

A variance from the local regulatory authority is needed for

Select one of the following:

  • preserving food by smoking it.

  • developing a crisis-management plan.

  • using TCS leftovers to make salads.

  • using ice to cool food.

Explanation

Question 11 of 19

1

What is one way that food should NEVER be thawed?

Select one of the following:

  • In a microwave

  • At room temperature

  • In a cooler

  • As part of the cooking process

Explanation

Question 12 of 19

1

What food item does the FDA advise against offering on a children's menu?

Select one of the following:

  • Rare cheeseburgers

  • Cheese pizza

  • Peanut butter and jelly sandwiches

  • Fried shrimp

Explanation

Question 13 of 19

1

When checking the internal temperature of food, where should the thermometer be inserted?

Select one of the following:

  • In the thinnest part of the food

  • In the thickest part of the food

  • On the bottom of the food

  • On the top of the food

Explanation

Question 14 of 19

1

What is the required minimum internal cooking temperature for a chicken breast?

Select one of the following:

  • 135ºF (57ºC) for 4 minutes

  • 145ºF (63ºC) for 4 minutes

  • 155ºF (68ºC) for 15 seconds

  • 165ºF (74ºC) for <1 second

Explanation

Question 15 of 19

1

What is the required minimum internal cooking temperature for ground beef?

Select one of the following:

  • 135ºF (57ºC)

  • 145ºF (63ºC)

  • 155ºF (68ºC)

  • 165ºF (74ºC)

Explanation

Question 16 of 19

1

What must you do immediately after thawing food in a microwave?

Select one of the following:

  • Hold it.

  • Cook it.

  • Cool it.

  • Freeze it.

Explanation

Question 17 of 19

1

A consumer advisory should be provided for menu items that contain TCS food that

Select one of the following:

  • is very spicy.

  • contains gluten.

  • is raw or undercooked.

  • is made with a non-big-eight allergen.

Explanation

Question 18 of 19

1

Food must be cooled from 135ºF (57ºC) to ________ within two hours.

Select one of the following:

  • 80ºF (27ºC)

  • 45ºF (7ºC)

  • 70ºF (21ºC)

  • 41ºF (5ºC)

Explanation

Question 19 of 19

1

When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?

Select one of the following:

  • 135ºF (57ºC) for 15 seconds

  • 145ºF (63ºC) for 15 seconds

  • 155ºF (68ºC) for 15 seconds

  • 165ºF (74ºC) for 15 seconds

Explanation

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