Chapter 6 Review

Description

ServSafe Food Safety Quiz on Chapter 6 Review, created by Kellie Jordan on 24/03/2020.
Kellie Jordan
Quiz by Kellie Jordan, updated more than 1 year ago
Kellie Jordan
Created by Kellie Jordan over 4 years ago
2
0

Resource summary

Question 1

Question
Coolers are designed to cool food quickly.
Answer
  • True
  • False

Question 2

Question
Cook a whole turkey to a minimum internal cooking temperature of 155ºF (68ºC) for 15 seconds
Answer
  • True
  • False

Question 3

Question
Fish cooked in a microwave must be cooked to a minimum internal temperature of 145ºF (63ºC).
Answer
  • True
  • False

Question 4

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

Question 5

Question
Swordfish Steaks
Answer
  • 165ºF for <1second
  • 155ºF for 17 seconds
  • 145ºF for 15 seconds
  • 145ºF for 4 minutes
  • 135ºF

Question 6

Question
Whole Chicken
Answer
  • 165ºF for <1 second
  • 155ºF for 17 seconds
  • 145ºF for 15 seconds
  • 145ºF for 4 minutes
  • 135ºF

Question 7

Question
Pork Chop
Answer
  • 165ºF for <1 second
  • 155ºF for 17 seconds
  • 145ºF for 15 seconds
  • 145ºF for 4 minutes
  • 135ºF

Question 8

Question
Ground beef patties
Answer
  • 165ºF for <1 second
  • 155ºF for 17 seconds
  • 145ºF for 15 seconds
  • 145ºF for 4 minutes
  • 135ºF

Question 9

Question
Glazed carrots for hot holding
Answer
  • 165ºF for <1 second
  • 155ºF for 17 seconds
  • 145ºF for 15 seconds
  • 145ºF for 4 minutes
  • 135ºF

Question 10

Question
A variance from the local regulatory authority is needed for
Answer
  • preserving food by smoking it.
  • developing a crisis-management plan.
  • using TCS leftovers to make salads.
  • using ice to cool food.

Question 11

Question
What is one way that food should NEVER be thawed?
Answer
  • In a microwave
  • At room temperature
  • In a cooler
  • As part of the cooking process

Question 12

Question
What food item does the FDA advise against offering on a children's menu?
Answer
  • Rare cheeseburgers
  • Cheese pizza
  • Peanut butter and jelly sandwiches
  • Fried shrimp

Question 13

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

Question 14

Question
What is the required minimum internal cooking temperature for a chicken breast?
Answer
  • 135ºF (57ºC) for 4 minutes
  • 145ºF (63ºC) for 4 minutes
  • 155ºF (68ºC) for 15 seconds
  • 165ºF (74ºC) for <1 second

Question 15

Question
What is the required minimum internal cooking temperature for ground beef?
Answer
  • 135ºF (57ºC)
  • 145ºF (63ºC)
  • 155ºF (68ºC)
  • 165ºF (74ºC)

Question 16

Question
What must you do immediately after thawing food in a microwave?
Answer
  • Hold it.
  • Cook it.
  • Cool it.
  • Freeze it.

Question 17

Question
A consumer advisory should be provided for menu items that contain TCS food that
Answer
  • is very spicy.
  • contains gluten.
  • is raw or undercooked.
  • is made with a non-big-eight allergen.

Question 18

Question
Food must be cooled from 135ºF (57ºC) to ________ within two hours.
Answer
  • 80ºF (27ºC)
  • 45ºF (7ºC)
  • 70ºF (21ºC)
  • 41ºF (5ºC)

Question 19

Question
When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?
Answer
  • 135ºF (57ºC) for 15 seconds
  • 145ºF (63ºC) for 15 seconds
  • 155ºF (68ºC) for 15 seconds
  • 165ºF (74ºC) for 15 seconds
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