SS CB CH 8 The flow of food preparation

Question 1

how should pooled eggs be handled to keep them safe?

Accepted Answer

cook them right after mixing them

Question 2

Eggs were cooked covered in a microwave and stirred halfway through. They sat for 30 seconds before checking the temp.

Accepted Answer

They should have been left to stand for 2 minutes

Question 3

what food item does the FDA advise against offerieng on a children's menu?

Accepted Answer

rare cheeseburgers

Question 4

What temperature must TCS food be reheated to if it will be hot held?

Accepted Answer

165 for 15 seconds

Question 5

When preparing salads, like tuna or egg salad, never use leftover TCS ingredients that have been held longer than

Accepted Answer

7 days

Question 6

when slacking food during preparation, the food should never go above what temperature?

Accepted Answer

41

Question 7

cold running water is an acceptable method of thawing food

Accepted Answer

TRUE

Question 8

when must a consumer advisory be provided for menu items containing tcs foods?

Accepted Answer

when the item is raw or undercooked

Question 9

a variance from the local regulatory authority is needed for

Accepted Answer

preserving food by smoking it

Question 10

pork chops -cook to

Accepted Answer

145 for 15 seconds

Question 11

which item would be safe to offer on a children's menu?

Accepted Answer

grilled cheese

Question 12

Thawing food on the counter is an acceptable method

Accepted Answer

FALSE

Question 13

metal containers transfer heat away from food faster than plastic

Accepted Answer

true

Question 14

what must prep tables be cleaned and sanitized between used?

Accepted Answer

to prevent cross contamination

Question 15

if you have raw or undercooked items on the menu, how can you adivse customers of the risk of eating them?

Accepted Answer

by posting a sign in the establishment

Question 16

how does the denisty of food affect cooling?

Accepted Answer

the denser the food, the more slowly it will cool

Question 17

whole duck - cook to

Accepted Answer

165

Question 18

what is the required minimum interenal cooking temperature for poultry

Accepted Answer

165 or higher for <1 second

Question 19

when partially cooking food, the initial cooking phase should not last longer than

Accepted Answer

60 minutes

Question 20

What temperature must meat be cooked to if it will be cooked in a microwave?

Accepted Answer

165

Question 21

a hotel pan of pasta salad was left of the prep table while preparing several lunch orders. Whats wrong?

Accepted Answer

time temperature abuse

Question 22

when checking the internal temperature of food, where should the termometer be inserted?

Accepted Answer

in the thickest part of the food

Question 23

what is the required minimum internal cooking temperature for a pork roast

Accepted Answer

145 or higher for 15 seconds

Question 24

to what tempeature must soup that contains cooked beef be reheated to for hot holding?

Accepted Answer

165 for 15 seconds

Question 25

The two biggest hazzads when prepping food are cross contamination and

Accepted Answer

time temperature abuse

Question 26

cook a whole turkey to a minimun internal cooking temperature of 155 for 15 sec

Accepted Answer

FALSE

Question 27

what temperature must commercially processed and packaged ready to eat food be reheated to

Accepted Answer

135

Question 28

the first step in cooling TCS food is to cook it from 135 to 70 within 3 hours

Accepted Answer

FALSE

Question 29

what is the minimum internal cooking temperature for ground beef?

Accepted Answer

155 for 15 seconds

Question 30

when cooling TCS food, the temperature must go from 135 to 70 in

Accepted Answer

2 hours

Question 31

which food item should not be served to a high risk population

Accepted Answer

raw oysters

Question 32

which of the following practices requires a variance

Accepted Answer

packaging food using a reduced oxygen method

Question 33

what is the first step in cooling a large pot of hot meat sauce?

Accepted Answer

pour the meat sauce into several smaller containers

Question 34

glazed carrots for hot holding

Accepted Answer

135

Question 35

which food should not be offered on a children's menu?

Accepted Answer

rare hamburgers

Question 36

a food handler pulled a hotel pan of tuna salad from the cooler to prepare six tuna salad sanwhiches.

Accepted Answer

time temperature abuse

Question 37

a consumer advisory should be provided for menu items that contain TCS food that

Accepted Answer

is raw or undercooked

Question 38

what is the required minimun cooking temperature for a chicken breast?

Accepted Answer

165 for > 1 seconds

Question 39

what is one way that food should never be thawed?

Accepted Answer

at room temperature

Question 40

what is the maximum amount of time that partially cooked food can be heated in the initial cooking step?

Accepted Answer

60 minutes

Question 41

when cooling food the total cooling time cannot exceed how many hours?

Accepted Answer

6 hours

Question 42

what is the required minimum internal temperature for ground turkey?

Accepted Answer

165 for 15 seconds

Question 43

a food handler took out a hotel pan of tuna salad to make a dozen tuna sandwhiches? What error was made?

Accepted Answer

too much tuna salad was taken out at one time

Question 44

which method is a safe way to thaw food?

Accepted Answer

as part of the cooking process

Question 45

food being cooled must pass quickly through which temperature range to reduce pathogen growth?

Accepted Answer

125 to 70

Question 46

when partially cooking food for later service, what is the max amount of time the food can be cooked first

Accepted Answer

60 minutes

Question 47

What required minimum internal temperature do hamburgers need to be cooked to?

Accepted Answer

155 or higher for 17 seconds

Question 48

coolers are designed to cool hot food quickly

Accepted Answer

FALSE

Question 49

a safe way to cool a stockpot of meat sauce is to put it into a

Accepted Answer

sink of ice water

Question 50

what temperature must TCS food for immediate service be reheated to?

Accepted Answer

any temperature

Question 51

what guidelines should be followed when handling ice to keep it safe?

Accepted Answer

never use ice as an ingredient if it was used to cool food

Question 52

when reheating turkey chilli for hot holding, what is the minimum temperature that the chili must reach

Accepted Answer

165 for 15 seconds

Question 53

what temperature must partially cooked food reach when it is reheated?

Accepted Answer

its required minimum temperature

Question 54

What is the manimum water temperature allowed when thawing food under running water

Accepted Answer

70

Question 55

thawing food as part of the cooking process is an acceptable method

Accepted Answer

TRUE

Question 56

ground beef patties

Accepted Answer

155 for 17 seconds

Question 57

swordfish steaks - cook to

Accepted Answer

145

Question 58

What is the minimimun internal cooking temperature for seafood?

Accepted Answer

145 or higher for 15 seconds

Question 59

what should happen to food right after it is thawed in a microwave oven?

Accepted Answer

cook it in conventional cooking equipment

Question 60

why is overloading fryer baskets a food safety risk?

Accepted Answer

it reduces oil temperature resulting in undercooked food

Question 61

Food that has become unsafe should be thrown out unless

Accepted Answer

it can be safelty reconditioned

Question 62

food must be cooled from 135 to _____ within 2 hours

Accepted Answer

70

Question 63

What should be done if the menu includes TCS items that are raw or undercooked?

Accepted Answer

it must be noted on the menu

Question 64

What guidelines should be followed when using additives during food preparation?

Accepted Answer

additives must be approved by the regulatory authority

SS CB CH 8 The flow of food preparation

Questions 70

SS CB CH 8 The flow of food preparation

Questions 70