null
US
Entrar
Registre-se gratuitamente
Registre-se
Detectamos que o JavaScript não está habilitado no teu navegador. Habilite o Javascript para o funcionamento correto do nosso site. Por favor, leia os
Termos e Condições
para mais informações.
Próximo
Copiar e Editar
Você deve estar logado para concluir esta ação!
Inscreva-se gratuitamente
21510438
Chapter 4 Review
Descrição
ServSafe Food Safety Quiz sobre Chapter 4 Review, criado por Kellie Jordan em 24-03-2020.
Sem etiquetas
food safety
servsafe
Quiz por
Kellie Jordan
, atualizado more than 1 year ago
Mais
Menos
Criado por
Kellie Jordan
mais de 4 anos atrás
0
0
0
Resumo de Recurso
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
Immersion
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
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)
32ºF (0ºC)
41ºF (5ºC)
212ºF (100ºC)
Quer criar seus próprios
Quizzes
gratuitos
com a GoConqr?
Saiba mais
.
Semelhante
Ready Set Food Safe Altered Test Review
Kaylene Flamm
High and low risk foods
Bob Read
Food Safety 1
zarahsharif102
Food Safety
michaelahogan
Food Safety 6.2
zarahsharif102
Food Safety 3 - Bacteria
zarahsharif102
Food Safety 4.2
zarahsharif102
Food Safety 2
zarahsharif102
Food Safety 4.1
zarahsharif102
Food Safety 9.1
zarahsharif102
Food Safety 3
zarahsharif102
Explore a Biblioteca