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