21510438
Descripción
Test por Kellie Jordan, actualizado hace más de 1 año
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Creado por Kellie Jordan
hace más de 4 años
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Pregunta 1
Pregunta
Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.
Respuesta
- True
- False
Pregunta 2
Pregunta
Some thermometers cannot be calibrated.
Respuesta
- True
- False
Pregunta 3
Pregunta
Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused
Respuesta
- True
- False
Pregunta 4
Pregunta
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
Respuesta
-
cross-contamination.
-
time-temperature abuse.
-
physical contamination.
-
toxic-metal poisoning.
Pregunta 5
Pregunta
Pathogens are likely to grow well in a meat stew that is
Respuesta
-
below freezing temperature.
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at refrigeration temperatures.
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between 41ºF and 135ºF (5ºC and 57ºC).
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cooked to the correct internal temperature.
Pregunta 6
Pregunta
What is the calibration nut on a bimetallic stemmed thermometer used for?
Respuesta
-
Keep it accurate
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Mark its sensing area
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Measure air temperature
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Measure temperatures through glass
Pregunta 7
Pregunta
Which probe should be used to check the temperature of a pork roast?
Respuesta
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Air
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Surface
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Immersion
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Penetration
Pregunta 8
Pregunta
What do time-temperature indicators do?
Respuesta
-
Measure temperature through a probe with a sensor at the end
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Measure the length of time that food should be cooked
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Show if food has been cross-contaminated during preparation
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Show if food has been time-temperature abused during shipment
Pregunta 9
Pregunta
When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?
Respuesta
-
0ºF (-18ºC)
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32ºF (0ºC)
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41ºF (5ºC)
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212ºF (100ºC)
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