Safe Serve Practice Questions Ch 7-9

57 Questions  I  By Neeravypatel
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1.  Beef stew must be cooled from 135*F to 70*F within _____ hours and from 70*F to 41*F or lower in the next _______ hours.
A.
B.
C.
D.
2.  What must you do immediately after thawing food in a microwave?
A.
B.
C.
D.
3.  What is the minimum internal cooking temperature for stuffed pork chops?
A.
B.
C.
D.
4.  What are the time temperature requirements for reheating TCS food for hot holding?
A.
B.
C.
D.
5.  What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?
A.
B.
C.
D.
6.  What is the minimum internal cooking temperature for eggs that will be hot held for later service?
A.
B.
C.
D.
7.  What is the danger of NOT cleaning and sanitizing a prep table between uses?
A.
B.
C.
D.
8.  What is the correct way to cool a stockpot of clam chowder?
A.
B.
C.
D.
9.  What is the danger when  thawing food at room temperature?
A.
B.
C.
D.
10.  What is the minimum internal cooking temperature for ground beef?
A.
B.
C.
D.
11.  Reggie filled a clean and sanitized sink with cold water and ice. Then he soaked two cases of green onions in it. was the food prepped correctly?
A.
B.
12.  Linda needed to make 20 box lunches to be picked up in three hours. She got out the bread, meat, and cheese and left them on the prep table, so she could make the sandwiches her other tasks. Was the food prepped correctly?
A.
B.
13.  Brandon trimmed an uncooked roast on the red cutting board. Then he washed his hands and used a different knife to slice tomatoes on the green cutting board. Was the food prepped correctly?
A.
B.
14.  Jessica read an article about sprouting beans. It inspired her to try it in her trendy downtown restaurant. She used some of the freshly sprouted beans in one of her daily specials. Was the food prepped correctly?
A.
B.
15.  The Dock House is known for its shrimp and hot wings. To make these items, fry cooks dip both the raw shrimp and the raw chicken wings in the same container of their secret batter. Then they deep fry both food items until they are golden brown. Was the food prepped correctly?
A.
B.
16.  Norris wanted to make a special treat for the residents at the nursing home where he works. He used unpasteurized shell eggs to make banana muffins. Was the food prepped correctly?
A.
B.
17.  To thaw frozen food:
A.
B.
18.  To preserve food by smoking it:
A.
B.
19.  When using TCS leftovers to make salads:
A.
B.
20.  When using pooled eggs:
A.
B.
21.  When packaging fresh fruit juice on site for sale later
A.
B.
22.  When using ice as an ingredient
A.
B.
23.  What is the minimum internal cooking temperature in your area for poultry?
A.
B.
24.  What is the minimum internal cooking temperature in your area for ground beef?
A.
B.
25.  What is the minimum internal cooking temperature in your area for fish?
A.
B.
26.  What is the minimum internal cooking temperature in your area for eggs?
A.
B.
27.  What is the minimum internal cooking temperature in your area for pork, beef, veal, lamb?
A.
B.
28.  What is the minimum internal cooking temperature in your area for food cooked in a microwave?
A.
B.
29.  Minimum internal cooking temperature for salmon steak
A.
B.
C.
D.
30.  Minimum internal cooking temperature for roasted vegetables that will be hot held
A.
B.
C.
D.
31.  Minimum internal cooking temperature for ground pork
A.
B.
C.
D.
32.  Minimum internal cooking temperature for lamb chops
A.
B.
C.
D.
33.  Minimum internal cooking temperature for eggs for immediate service
A.
B.
C.
D.
34.  Minimum internal cooking temperature for duck
A.
B.
C.
D.
35.  Minimum internal cooking temperature for precooked, frozen cheese sticks
A.
B.
C.
D.
36.  Minimum internal cooking temperature for beef sticks
A.
B.
C.
D.
37.  Minimum internal cooking temperature for chicken enchiladas made with previously cooked chicken.
A.
B.
C.
D.
38.  Minimum internal cooking temperature for pork loin injected with marinade
A.
B.
C.
D.
39.  Minimum internal cooking temperature for broccoli cooked in a microwave
A.
B.
C.
D.
40.  If a menu includes TCS items that are raw or undercooked
A.
B.
41.  If an operation mainly serves high risk populations
A.
B.
42.  Reserve or Throw out:Labeled chili held without temperature control for 5 hours
A.
B.
43.  Reserve or Throw out:Previously served, but untouched, basket of bread
A.
B.
44.  Reserve or Throw out:bottle of ketchup
A.
B.
45.  Reserve or Throw out:untouched slice of pie with whipped cream returned by a customer
A.
B.
46.  Reserve or Throw out:individually wrapped crackers
A.
B.
47.  Reserve or Throw out:unwrapped butter served on a plate
A.
B.
48.  Reserve or Throw out:mustard packets
A.
B.
49.  Reserve or Throw out:ice used to hold cold food on a self service area
A.
B.
50.  Reserve or Throw out:breaded, baked fish returned by a customer who wanted to broiled fish
A.
B.
51.  Reserve or Throw out:slice of apple pie that has been in a vending machine for 6 days.
A.
B.
52.  When serving, it is important to avoid touching the __________ of a plate.
A.
B.
C.
D.
53.  Serving utensils should be used to serve a maximum of _________ food items at a time.
A.
B.
C.
D.
54.  At what maximum internal temperature should cold TCS food be held?
A.
B.
C.
D.
55.  When returning to self service lines for more food, customers should not __________ their dirty plates.
A.
B.
C.
D.
56.  At what minimum internal temperature should hot TCS food be held?
A.
B.
C.
D.
57.  Where allowed, TCS hot food can be held without temperature control for a maximum of _______________ hours before being sold, served, or thrown out.
A.
B.
C.
D.
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