ServSafe Ch. 5-8 Review

Question 1

Why do we put the date on our food?

Accepted Answer

To know when the food is spoiled

Question 2

Which is NOT a commonly used thermometer?

Accepted Answer

Candy Thermometer

Question 3

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

Accepted Answer

At any point in the flow of food

Question 4

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

Accepted Answer

Air probe

Question 5

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

Accepted Answer

To pre-cook the food

Question 6

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

Accepted Answer

Food must be from an approved reputable source.

Question 7

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

Accepted Answer

penetration probe

Question 8

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

Accepted Answer

+/- 3 degrees

Question 9

What is required when receiving fish that will be served raw or partially cooked?

Accepted Answer

It must be correctly frozen before you receive it

Question 10

Why should food be washed in colder water?

Accepted Answer

Warm water can change the appearance of the food.

Question 11

What is the first step in the flow of food?

Accepted Answer

purchasing

Question 12

What is the gradual thawing of food to prepare is for frying?

Accepted Answer

Slacking

Question 13

Why do we never thaw food at room temperature?

Accepted Answer

The food is a source of cross-contamination., The food can begin to grow pathogens.

Question 14

What must food handlers do to food immediately after thawing it in the microwave oven?

Accepted Answer

Cook it.

Question 15

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

Accepted Answer

24 hours

Question 16

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 17

Which of these is NOT an acceptable way to thaw food?

Accepted Answer

Room Temperature

Question 18

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 19

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

Accepted Answer

True

Question 20

What is the internal temperature expected for stored shell eggs?

Accepted Answer

45 degrees

Question 21

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

Accepted Answer

Key-Drop Delivery

Question 22

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

Accepted Answer

Slightly warmer than the produce to 70 degrees

Question 23

What is the minimum Internal Cooking temperature for Ground Beef?

Accepted Answer

155 degrees for 15 seconds

Question 24

Why are temperatures important?

Accepted Answer

Because correct temperatures keep the food good forever

Question 25

What is the minimum internal cooking temperature for seafood?

Accepted Answer

145 degrees for 15 seconds

Question 26

What is one guideline for storing leftovers?

Accepted Answer

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

Question 27

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

Accepted Answer

No.

Question 28

When should you stop cooking TCS food?

Accepted Answer

At 135 Degrees or higher

Question 29

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

Accepted Answer

32 degrees

Question 30

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

Accepted Answer

No.

Question 31

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 32

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 33

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 34

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 35

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

Accepted Answer

Immersion Probe

Question 36

What temperature range do pathogens grow the best.

Accepted Answer

70-125 Degrees

Question 37

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

Accepted Answer

Yes

Question 38

How far above the floor should food be stored?

Accepted Answer

6 in.

Question 39

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 40

What types of food can be re-served?

Accepted Answer

Unopened, repackaged food in good conditon.

ServSafe Ch. 5-8 Review

Questions 40

ServSafe Ch. 5-8 Review

Questions 40