ServSafe Ch. 5-8 Review

Question 1

What is the main requirement for purchasing food for a foodservice operation?

Accepted Answer

Food must be from an approved reputable source.

Question 2

An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

Accepted Answer

+/- 3 degrees

Question 3

What is the first step in the flow of food?

Accepted Answer

purchasing

Question 4

T/F: Dishes using pasteurized eggs require little or no cooking because of the ingredient.

Accepted Answer

True

Question 5

Which is NOT a commonly used thermometer?

Accepted Answer

Candy Thermometer

Question 6

Tuna Salad was made on July 19th and discarded on July 25th. Was this done correctly?

Accepted Answer

Yes

Question 7

Should the contents of severely dented cans be used in recipes?

Accepted Answer

No.

Question 8

When should you stop cooking TCS food?

Accepted Answer

At 135 Degrees or higher

Question 9

What is not apart of the guidelines for preventing the cross-contamination of pathogens?

Accepted Answer

To pre-cook the food

Question 10

What is the internal temperature expected for stored shell eggs?

Accepted Answer

45 degrees

Question 11

A delivery of produce is received at 42°. Should you accept any items from the delivery?

Accepted Answer

No.

Question 12

What probe should be used to check the inside of a refrigerator?

Accepted Answer

Air probe

Question 13

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Accepted Answer

Up to the dimple on the thermometer stem

Question 14

What is the storage order for the following food in a walk-in cooler or refrigeration system?

Accepted Answer

apple, shrimp, beef shoulder, ground bass, and a whole chicken.

Question 15

What is the minimum Internal Cooking temperature for Ground Beef?

Accepted Answer

155 degrees for 15 seconds

Question 16

What temperature range do pathogens grow the best.

Accepted Answer

70-125 Degrees

Question 17

T/F: A safe way to cool a stockpot of meat sauce is to put it into a sink of Ice Water.

Accepted Answer

True

Question 18

What is it called when an operation receives food after hours once they have closed?

Accepted Answer

Key-Drop Delivery

Question 19

Ice crystals and frozen liquids are present on the outside of a shipment of frozen food. What does this indicate?

Accepted Answer

Time/Temperature Abuse

Question 20

Why do we put the date on our food?

Accepted Answer

To know when the food is spoiled

Question 21

When washing fruits and vegetables, what temperature should the water be?

Accepted Answer

Slightly warmer than the produce to 70 degrees

Question 22

When can cross-contamination happen in the flow of food?

Accepted Answer

At any point in the flow of food

Question 23

How far above the floor should food be stored?

Accepted Answer

6 in.

Question 24

Why are temperatures important?

Accepted Answer

Because correct temperatures keep the pathogens from multiplying

Question 25

What should you do with items from a rejected delivery?

Accepted Answer

Set them aside and provide the deliverer with a reason for rejection.

Question 26

What is the proper way to check the temperature on a cut of meat, poultry, or fish?

Accepted Answer

By inserting a thermometer or probe into the thickest part of the food.

Question 27

Ready-to-eat TCS food must include date marking if it will be held for more than...

Accepted Answer

24 hours

Question 28

What thermometer should be used to measure the temperature of oil?

Accepted Answer

Immersion Probe

Question 29

What is the minimum internal cooking temperature for seafood?

Accepted Answer

145 degrees for 15 seconds

Question 30

What should be used to check the temperature of a chicken breast?

Accepted Answer

penetration probe

Question 31

When combining food, which best of date do you use between the ingredients?

Accepted Answer

Use the date that is closest to being expired for the whole meal.

Question 32

What is one guideline for storing leftovers?

Accepted Answer

Throw out food held at 41 or lower after seven days.

Question 33

What temperature should the thermometer read during the ice-point method?

Accepted Answer

32 degrees

ServSafe Ch. 5-8 Review

Questions 33

ServSafe Ch. 5-8 Review

Questions 33