Chapter 7 Review

Descrição

ServSafe Food Safety Quiz sobre Chapter 7 Review , criado por Kellie Jordan em 24-03-2020.
Kellie Jordan
Quiz por Kellie Jordan, atualizado more than 1 year ago
Kellie Jordan
Criado por Kellie Jordan mais de 4 anos atrás
33
0

Resumo de Recurso

Questão 1

Questão
Hold cold TCS food at an internal temperature of 41ºF or lower
Responda
  • True
  • False

Questão 2

Questão
Hold hot TCS food at an internal temperature of 120ºF or higher.
Responda
  • True
  • False

Questão 3

Questão
Your operation may be allowed to hold chicken salad at room temperature if the operation has an approved, written procedure and the salad has a label specifying that it must be thrown out after eight hours.
Responda
  • True
  • False

Questão 4

Questão
When holding TCS food for service, the internal temperature must be checked at least every 4 hours.
Responda
  • True
  • False

Questão 5

Questão
What is the minimum temperature that must be maintained when holding hot soup for service?
Responda
  • 100ºF (38ºC)
  • 120ºF (49ºC)
  • 135ºF (57ºC)
  • 155ºF (68ºC)

Questão 6

Questão
What is the maximum allowable internal temperature when cold-holding food?
Responda
  • 41ºF (5ºC)
  • 45ºF (7ºC)
  • 51ºF (10ºC)
  • 55ºF (13ºC)

Questão 7

Questão
A catering employee removed a 135ºF (57ºC) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?
Responda
  • 12:00 p.m.
  • 2:00 p.m.
  • 3:00 p.m.
  • 4:00 p.m.

Questão 8

Questão
Which food item may be handled with bare hands?
Responda
  • Sliced cheese for sandwiches
  • Boiled egg slices for salad
  • Chopped carrots for stew
  • Parsley for garnish

Questão 9

Questão
Which part of a bowl should a food handler avoid touching when serving customers?
Responda
  • Inside
  • Outside
  • Bottom
  • Edge

Questão 10

Questão
Which item may be re-served to another customer?
Responda
  • A partially used cup of salsa
  • Unopened condiment packets
  • Uneaten bread from a bread basket
  • An uneaten pickle used as a plate garnish

Questão 11

Questão
Which action could contaminate food at a self-service area?
Responda
  • Keeping hot TCS food at 135ºF (57ºC)
  • Allowing customers to reuse plates
  • Labeling all containers and handles
  • Taking food temperatures every hour

Questão 12

Questão
Food for off-site service should be labeled with reheating and service instructions and a(n)
Responda
  • list of ingredients.
  • use-by date and time.
  • date of preparation.
  • inspection stamp.

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