Chapter 9

11 Questions  I  By Mrgoodwin23
Chapter 9
SOfia's 3rd test.

  
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Question Excerpt

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1.  Which of the following situations minimizes food contamination?
A.
B.
C.
D.
2.  Hash browns are served in a chafing dish which has its own heat source and an external dial thermometer. How can you ensure that th potatoes are safe to eat?
A.
B.
C.
D.
3.  What is the maximum amount of time that should pass before the internal temperature of food held in hot-holding equipment is checked?
A.
B.
C.
D.
4.  If hot, potentially hazardous food has been held below 135F (57C) for over four hours, it should be 
A.
B.
C.
D.
5.  Chafing dishes and steam tables are examples of
A.
B.
C.
D.
6.  When handling glassware, servers should
A.
B.
C.
D.
7.  Which of the following should not be used to handle ice?
A.
B.
C.
D.
8.  Which of the following items can be re-served to customers?
A.
B.
C.
D.
9.  At what temperature should food be hot-held for service?
A.
B.
C.
D.
10.  Cold-holding equipment must be able to keep food at
A.
B.
C.
D.
11.  Customers finish a meal and leave a table, and all of the following items have been left. Which can be safely re-served to th next customers?
A.
B.
C.
D.
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