Chapter 5 ServSafe Essentials

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1. Always use glass thermometerrs to check food.

Explanation

Using glass thermometers to check food is not always recommended because glass thermometers can break easily and pose a risk of glass shards contaminating the food. Additionally, glass thermometers may not provide accurate readings or may take longer to reach the desired temperature compared to other types of thermometers. Therefore, it is advisable to use alternative options such as digital or probe thermometers that are more reliable and safer for checking food temperature.

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About This Quiz
ServSafe Quizzes & Trivia

This Chapter 5 ServSafe Essentials quiz assesses knowledge on preventing cross-contamination and understanding safe temperature ranges. It focuses on best practices for food safety, including the use of... see moreseparate cutting boards and the importance of minimal food handling. see less

2. When using the Boiling-point or Ice-point method for calibrating a thermometer, do not let the probe touch the container.

Explanation

When using the Boiling-point or Ice-point method for calibrating a thermometer, it is important not to let the probe touch the container. This is because the temperature of the container can influence the reading of the thermometer, leading to inaccurate calibration. By ensuring that the probe does not touch the container, the thermometer can accurately measure the boiling or freezing point of the substance being used for calibration, providing a more precise calibration result.

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3. The Temperature Danger Zone is 41 degrees F to 135 degress F.  What temperature range do pathogens grow faster in?

Explanation

Pathogens grow faster in the temperature range of 70-125 degrees F. This range falls within the Temperature Danger Zone, where bacteria multiply rapidly and can cause foodborne illnesses. Temperatures below 41 degrees F slow down their growth, while temperatures above 135 degrees F can kill them. Therefore, the range of 70-125 degrees F is the most favorable for the growth and proliferation of pathogens.

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4. Which othermocouple probe should be used to check the temperature of a large stockpot of soup?

Explanation

An immersion probe should be used to check the temperature of a large stockpot of soup because it is specifically designed to be submerged in liquids. This type of probe is typically waterproof and can withstand the high temperatures of boiling soup. It allows for accurate temperature measurement within the soup, ensuring that it is cooked properly and safe to consume.

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5. When a thermometer is calibrated using the ice-point method, it should be adjusted to 32 degrees F after the stem or probe has been placed in the ice water.

Explanation

When a thermometer is calibrated using the ice-point method, it should be adjusted to 32 degrees F after the stem or probe has been placed in the ice water. This is because the freezing point of water is 32 degrees Fahrenheit. Calibrating the thermometer to this temperature ensures that it is accurately measuring the temperature of other substances or environments.

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6. What kinds of thermometers may be used for:  Internal temperature of a chicken breast?

Explanation

A bimetallic stemmed thermometer is suitable for measuring the internal temperature of a chicken breast because it has a long metal stem that can be inserted into the meat. The bimetallic strip inside the thermometer responds to temperature changes, causing the dial to move and indicate the temperature. This type of thermometer is accurate and easy to use for measuring the internal temperature of the chicken breast. A thermocouple with a penetration probe is also a suitable option as it can be inserted into the chicken breast to measure its internal temperature accurately.

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7. What type of thermometer is NOT appropriate for use in a restaurant or foodservice operation?

Explanation

A glass thermometer is not appropriate for use in a restaurant or foodservice operation because it is fragile and can easily break. If a glass thermometer breaks, it can contaminate the food with broken glass, posing a safety hazard. Additionally, glass thermometers can take longer to provide an accurate reading compared to other types of thermometers, which can be inconvenient in a fast-paced restaurant environment where quick temperature checks are necessary. Therefore, it is recommended to use more durable and efficient thermometers such as thermistors, bimetallic stemmed thermometers, or thermocouples in a restaurant or foodservice operation.

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8. What is the most basic way to prevent Cross-Contamination?

Explanation

Keeping raw and ready-to-eat food away from each other is the most basic way to prevent cross-contamination. This is because raw food can contain harmful bacteria that can contaminate ready-to-eat food if they come into contact. By keeping them separate, the risk of cross-contamination is minimized, reducing the chances of foodborne illnesses.

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9. Complete sentence:   Infrared thermometers measure the temperatures of food and equipment....

Explanation

Infrared thermometers measure the temperatures of food and equipment by detecting the infrared radiation emitted by their surfaces. This radiation is converted into a temperature reading, allowing for non-contact temperature measurement. The thermometer does not measure the depth, heat, or freezing point of the object, but rather focuses on the surface temperature.

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10. Complete Sentence:   Infrared thermometers should be used to measure the...

Explanation

Infrared thermometers should be used to measure the surface temperature of a grill because they are designed to detect and measure the infrared energy emitted by an object's surface. By measuring the surface temperature of a grill, one can ensure that it is at the desired temperature for cooking food safely and effectively. This can help in preventing undercooked or overcooked food and achieving desired cooking results.

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11. Use glass thermometers to check dry foods.

Explanation

Glass thermometers should not be used to check dry foods because they can break easily and pose a risk of glass shards contaminating the food. Instead, digital thermometers or metal probe thermometers are recommended for checking the temperature of dry foods.

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12. Complete sentence:  Thermocouples and thermistors measure temperatures through a...

Explanation

Thermocouples and thermistors measure temperatures through a metal probe because metals have good thermal conductivity, allowing them to efficiently transfer heat from the object being measured to the sensor. This ensures accurate temperature readings. Plastic, glass, and paper probes do not have the same level of thermal conductivity as metals, making them less suitable for temperature measurement.

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13. Complete the sentence:  Buy food items that don't require much...

Explanation

Buying food items that don't require much prepping and handling means selecting items that are already prepared or require minimal preparation before consumption. This could include pre-cut fruits and vegetables, canned goods, or ready-to-eat meals. By choosing these types of food items, one can save time and effort in the kitchen, as there is no need for extensive chopping, peeling, or other preparations. Additionally, minimizing handling reduces the risk of contamination or foodborne illnesses.

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14. The boiling method for calibrating a thermometer should be adjust to 212 degrees F, after the stem probe has been placed in the boiling water.

Explanation

The boiling method for calibrating a thermometer involves adjusting it to 212 degrees F after placing the stem probe in boiling water. This is because water boils at 212 degrees F at sea level, which is the standard temperature used for calibrating thermometers. By adjusting the thermometer to this temperature, it ensures accurate readings when measuring other temperatures.

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15. Which of the following practices can help prevent cross-contamination?

Explanation

Using separate cutting boards for prepping dry and wet food can help prevent cross-contamination. Cross-contamination occurs when bacteria or other harmful microorganisms from one food item are transferred to another food item, potentially causing foodborne illnesses. By using separate cutting boards for different types of food, such as raw meat and vegetables, the risk of transferring harmful bacteria is minimized. This practice helps maintain food safety and reduces the chances of foodborne illnesses.

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16. Do Not take readings through glass and metal (stainless steel or aluminum)

Explanation

The statement is true because glass and metal, such as stainless steel or aluminum, can interfere with accurate readings. Glass can cause reflections and distort the measurements, while metal can introduce electromagnetic interference. Therefore, to obtain reliable readings, it is recommended to avoid taking measurements through glass or metal surfaces.

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17. All of the following are practices that help prevent cross-contamination, except...

Explanation

Changing gloves every 10 minutes is not a practice that helps prevent cross-contamination. While it is important to change gloves regularly, the frequency should be based on the specific tasks being performed and the potential for contamination. Simply changing gloves every 10 minutes does not guarantee prevention of cross-contamination if other necessary practices, such as cleaning and sanitizing, separating equipment, and prepping food at different times, are not followed.

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Always use glass thermometerrs to check food.
When using the Boiling-point or Ice-point method for calibrating a...
The Temperature Danger Zone is 41 degrees F to 135 degress F. ...
Which othermocouple probe should be used to check the temperature of a...
When a thermometer is calibrated using the ice-point method, it should...
What kinds of thermometers may be used for:  Internal temperature...
What type of thermometer is NOT appropriate for use in a restaurant or...
What is the most basic way to prevent Cross-Contamination?
Complete sentence:   Infrared thermometers measure the...
Complete Sentence:   Infrared thermometers should be used to...
Use glass thermometers to check dry foods.
Complete sentence:  Thermocouples and thermistors measure...
Complete the sentence:  Buy food items that don't require...
The boiling method for calibrating a thermometer should be adjust to...
Which of the following practices can help prevent cross-contamination?
Do Not take readings through glass and metal (stainless steel or...
All of the following are practices that help prevent...
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