Chapter 9

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

  
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Questions and Answers

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  • 1. 
    Which of the following situations minimizes food contamination?
    • A. 

      A foodhandler sneezes into a tissue before handling food

    • B. 

      A foodhandler uses metal tongs to place cookedbeef onto a bun

    • C. 

      A foodhandler uses lotion after washing her hands

    • D. 

      A foodhandler drnks from a sanitary plastic cup while preparing food.


  • 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. 

      Every 2 hours, measure the internal temperature of the potatoes with a thermometer

    • B. 

      Every 2 hours, record the temperature reading from the chafing dish's external thermometer

    • C. 

      Every hour, add fresh hot potatoes to the potatoes in the chafing dish

    • D. 

      Every hour, turn up the heat on the chafing dish to 165F (74C)


  • 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. 

      30 minutes

    • B. 

      1 hour

    • C. 

      2 hours

    • D. 

      4 hours


  • 4. 
    If hot, potentially hazardous food has been held below 135F (57C) for over four hours, it should be 
    • A. 

      Reheated to 165F (74C) for 15 seconds

    • B. 

      Discarded

    • C. 

      Mixed with food that has been held at the proper temperature

    • D. 

      Properly colled and then reheated


  • 5. 
    Chafing dishes and steam tables are examples of
    • A. 

      Convection ovens

    • B. 

      Mobile units

    • C. 

      Temporary units

    • D. 

      Hot-holding equipment


  • 6. 
    When handling glassware, servers should
    • A. 

      Avoid touching the rim

    • B. 

      Stack the glassware when serving

    • C. 

      Put food plates on top of the glasses

    • D. 

      Cover the top of the glass with their hand


  • 7. 
    Which of the following should not be used to handle ice?
    • A. 

      Plastic scoop

    • B. 

      Metal scoop

    • C. 

      Glass

    • D. 

      Tongs


  • 8. 
    Which of the following items can be re-served to customers?
    • A. 

      Bowl of salsa

    • B. 

      Basket of tortillas

    • C. 

      Small dish of limes

    • D. 

      Bottle of hot sauce


  • 9. 
    At what temperature should food be hot-held for service?
    • A. 

      125F (52C) or higher

    • B. 

      135F (57C) or higher

    • C. 

      146F (63C) or higher

    • D. 

      165F (74C) or higher


  • 10. 
    Cold-holding equipment must be able to keep food at
    • A. 

      32F (0C) or lower

    • B. 

      41F (5C) or lower

    • C. 

      50F (10C) or lower

    • D. 

      70F (21C) or lower


  • 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. 

      Unopened package of breadsticks

    • B. 

      Basket of potato chips

    • C. 

      Orange slices

    • D. 

      Bowl of dip


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