Chapter 5 ServSafe Essentials

17 Questions | Total Attempts: 1478

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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

  • 2. 
    Complete the sentence:  Buy food items that don't require much...
    • A. 

      Prepping and handling

    • B. 

      Prepping and cooking

    • C. 

      Handling and cooking

  • 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.

  • 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

  • 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

  • 6. 
    Complete sentence:  Thermocouples and thermistors measure temperatures through a...
    • A. 

      Plastic probe

    • B. 

      Glass probe

    • C. 

      Paper probe

    • D. 

      Metal probe

  • 7. 
    Always use glass thermometerrs to check food.
    • A. 

      True

    • B. 

      False

  • 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

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

      Surface.

    • B. 

      Depth.

    • C. 

      Heat.

    • D. 

      Freezing point.

  • 10. 
    Do Not take readings through glass and metal (stainless steel or aluminum)
    • A. 

      True

    • B. 

      False

  • 11. 
    Use glass thermometers to check dry foods.
    • A. 

      True

    • B. 

      False

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

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