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Safe Serve Practice Questions Ch 7-9

57 Questions
Safe Serve Practice Questions Ch 7-9

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Questions and Answers
  • 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. 

      2, 4

    • B. 

      3, 2

    • C. 

      4, 2

    • D. 

      2, 3

  • 2. 
    • A. 

      Hold it

    • B. 

      Cook it

    • C. 

      Cool it

    • D. 

      Freeze it

  • 3. 
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 4. 
    • A. 

      135*F for 15 seconds within 2 hours

    • B. 

      145*F for 15 seconds within 2 hours

    • C. 

      155*F for 15 seconds within 2 hours

    • D. 

      165*F for 15 seconds within 2 hours

  • 5. 
    What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 6. 
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 7. 
    What is the danger of NOT cleaning and sanitizing a prep table between uses?
    • A. 

      Off flavors in food

    • B. 

      Poor personal hygiene

    • C. 

      Cross contamination

    • D. 

      Time temperature abuse

  • 8. 
    • A. 

      Put the stockpot into a cooler

    • B. 

      Put the stockpot into a freezer

    • C. 

      Put the stockpot into ice water

    • D. 

      Put the stockpot on a prep table

  • 9. 
    What is the danger when  thawing food at room temperature?
    • A. 

      Cross contamination

    • B. 

      Poor personal hygiene

    • C. 

      Physical contamination

    • D. 

      Time temperature abuse

  • 10. 
    What is the minimum internal cooking temperature for ground beef?
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 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. 

      No. one case of green onions could cross contaminate the other. between batches, he should have emptied the sink, cleaned and sanitized it, and changed the ice water.

    • B. 

      Yes.

  • 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. 

      No. The meat and cheese are being time temperature abused. She should only take out of the cooler what she can use within a short amount of time.

    • B. 

      Yes.

  • 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. 

      No

    • B. 

      Yes. he used separate equipment for the meat and the produce.

  • 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. 

      No. jessica should have contracted her local regulatory authority before sprouting the beans. She may have needed a variance to do this

    • B. 

      Yes

  • 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. 

      No. you should never use the same batter for two types of food if one of them can cause an allergic reaction.

    • B. 

      Yes

  • 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. 

      Yes. although the muffins were made for a high risk population, they were cooked thoroughly. Therefore, he did not need to use pasteurized eggs.

    • B. 

      No.

  • 17. 
    To thaw frozen food:
    • A. 

      Place the item on a prep table at room temperature

    • B. 

      Place the item in a cooler at 41*F or lower

  • 18. 
    • A. 

      Make sure the item has been thawed before smoking it

    • B. 

      Make sure you have a variance from your local regulatory authority first

  • 19. 
    When using TCS leftovers to make salads:
    • A. 

      Make sure they were held at 41*F or lower fro 7 days or less

    • B. 

      Make sure they were held at 41*F or lower fro 10 days or less

  • 20. 
    When using pooled eggs:
    • A. 

      Cook them right after mixing or stone them at room temperature

    • B. 

      Cook them right after mixing or store them at 41*F or lower

  • 21. 
    • A. 

      Treat the juice according to an approved HACCP plan

    • B. 

      Treat the juice by freezing and thawing it before packaging

  • 22. 
    When using ice as an ingredient
    • A. 

      You can use ice that was used to cool food

    • B. 

      You cannot use ice that was used to cool food

  • 23. 
    • A. 

      165*F

    • B. 

      0

  • 24. 
    What is the minimum internal cooking temperature in your area for ground beef?
    • A. 

      165*F

    • B. 

      0

  • 25. 
    • A. 

      165*F

    • B. 

      0

  • 26. 
    • A. 

      165*F

    • B. 

      0

  • 27. 
    What is the minimum internal cooking temperature in your area for pork, beef, veal, lamb?
    • A. 

      165*F

    • B. 

      0

  • 28. 
    What is the minimum internal cooking temperature in your area for food cooked in a microwave?
    • A. 

      165*F

    • B. 

      0

  • 29. 
    Minimum internal cooking temperature for salmon steak
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 30. 
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 31. 
    Minimum internal cooking temperature for ground pork
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 32. 
    Minimum internal cooking temperature for lamb chops
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 33. 
    Minimum internal cooking temperature for eggs for immediate service
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 34. 
    Minimum internal cooking temperature for duck
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 35. 
    Minimum internal cooking temperature for precooked, frozen cheese sticks
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 36. 
    Minimum internal cooking temperature for beef sticks
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 37. 
    Minimum internal cooking temperature for chicken enchiladas made with previously cooked chicken.
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 38. 
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 39. 
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 40. 
    If a menu includes TCS items that are raw or undercooked
    • A. 

      You do not need to note it on the menu if you mainly serve high risk population

    • B. 

      You must not need it on the menu next to each raw or undercooked item

  • 41. 
    • A. 

      It cannot serve raw or undercooked eggs, meat, or seafood

    • B. 

      It can only serve raw or undercooked food if it posts a consumer advisory

  • 42. 
    Reserve or Throw out:Labeled chili held without temperature control for 5 hours
    • A. 

      Reserve

    • B. 

      Throw out

  • 43. 
    Reserve or Throw out:Previously served, but untouched, basket of bread
    • A. 

      Reserve

    • B. 

      Throw out

  • 44. 
    Reserve or Throw out:bottle of ketchup
    • A. 

      Reserve

    • B. 

      Throw out

  • 45. 
    Reserve or Throw out:untouched slice of pie with whipped cream returned by a customer
    • A. 

      Reserve

    • B. 

      Throw out

  • 46. 
    Reserve or Throw out:individually wrapped crackers
    • A. 

      Reserve

    • B. 

      Throw out

  • 47. 
    Reserve or Throw out:unwrapped butter served on a plate
    • A. 

      Reserve

    • B. 

      Throw out

  • 48. 
    Reserve or Throw out:mustard packets
    • A. 

      Reserve

    • B. 

      Throw out

  • 49. 
    Reserve or Throw out:ice used to hold cold food on a self service area
    • A. 

      Reserve

    • B. 

      Throw out

  • 50. 
    Reserve or Throw out:breaded, baked fish returned by a customer who wanted to broiled fish
    • A. 

      Reserve

    • B. 

      Throw out

  • 51. 
    • A. 

      Reserve

    • B. 

      Throw out

  • 52. 
    When serving, it is important to avoid touching the __________ of a plate.
    • A. 

      Top

    • B. 

      Edges

    • C. 

      Side

    • D. 

      Bottom

  • 53. 
    Serving utensils should be used to serve a maximum of _________ food items at a time.
    • A. 

      1

    • B. 

      2

    • C. 

      3

    • D. 

      4

  • 54. 
    At what maximum internal temperature should cold TCS food be held?
    • A. 

      0*F

    • B. 

      32*F

    • C. 

      41*F

    • D. 

      60*F

  • 55. 
    When returning to self service lines for more food, customers should not __________ their dirty plates.
    • A. 

      Carry

    • B. 

      Overload

    • C. 

      Refill

    • D. 

      Stack

  • 56. 
    At what minimum internal temperature should hot TCS food be held?
    • A. 

      115*F

    • B. 

      125*F

    • C. 

      135*F

    • D. 

      145*F

  • 57. 
    • A. 

      2

    • B. 

      4

    • C. 

      6

    • D. 

      8