Chapter 5 ServSafe Essentials

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ServSafe Quizzes & Trivia

The Flow of Food: An Introduction


Questions and Answers
  • 1. 

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

    • A.

      Wipe down the food preparation area

    • B.

      Keep raw and ready-to-eat food away from each other

    • C.

      Keep vegetables stored above raw meat

    • D.

      Use gloves at all times

    Correct Answer
    B. Keep raw and ready-to-eat food away from each other
    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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  • 2. 

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

    • A.

      Prepping and handling

    • B.

      Prepping and cooking

    • C.

      Handling and cooking

    Correct Answer
    A. Prepping and handling
    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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  • 3. 

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

    • A.

      43-88 degrees F

    • B.

      65-125 degrees F

    • C.

      70-125 degrees F

    • D.

      None of the above.

    Correct Answer
    C. 70-125 degrees F
    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 of the following practices can help prevent cross-contamination?

    • A.

      Use separate cutting boards for prepping dry and wet food.

    • B.

      Wash and rinse a cutting board after prepping raw fish.

    • C.

      Buy whole onions instead of diced onions so you can prep them in the operation

    • D.

      Prep raw chicken and potato salad on the table at the same time

    Correct Answer
    A. Use separate cutting boards for prepping dry and wet food.
    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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  • 5. 

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

    • A.

      Cleaning and Sanitizing

    • B.

      Changing gloves every 10 minutes

    • C.

      Prepping food at different times

    • D.

      Buying prepared food

    • E.

      Separating Equipment

    Correct Answer
    B. Changing gloves every 10 minutes
    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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  • 6. 

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

    • A.

      Plastic probe

    • B.

      Glass probe

    • C.

      Paper probe

    • D.

      Metal probe

    Correct Answer
    D. Metal probe
    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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  • 7. 

    Always use glass thermometerrs to check food.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    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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  • 8. 

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

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    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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  • 9. 

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

    • A.

      Surface.

    • B.

      Depth.

    • C.

      Heat.

    • D.

      Freezing point.

    Correct Answer
    A. Surface.
    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. 

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

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    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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  • 11. 

    Use glass thermometers to check dry foods.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    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. 

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

    • A.

      Infrared Thermometer, and Thermocouple with air probe

    • B.

      Bimetallic stemmed thermometer, and Thermocouple with penetration probe

    • C.

      Thermocouple with immersion probe, and Infrared Thermometer

    Correct Answer
    B. Bimetallic stemmed thermometer, and Thermocouple with penetration probe
    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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  • 13. 

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

    • A.

      Air temperature in a cooler

    • B.

      Internal temperature of a turkey

    • C.

      Surface temperature of a grill

    • D.

      Internal temperature of a batch of soup

    Correct Answer
    C. Surface temperature of a grill
    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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  • 14. 

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

    • A.

      Air probe

    • B.

      Surface probe

    • C.

      Immersion probe

    • D.

      Penetration probe

    Correct Answer
    C. Immersion probe
    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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  • 15. 

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

    • A.

      Glass thermometer

    • B.

      Thermistor

    • C.

      Bimetallic stemmed thermometer

    • D.

      Thermocouple

    Correct Answer
    A. Glass thermometer
    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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  • 16. 

    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.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    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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  • 17. 

    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.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    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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