Hot-holding Equipment Quiz Questions
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Which of the following situations minimizes food contamination?
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A foodhandler sneezes into a tissue before handling food
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A foodhandler uses metal tongs to place cookedbeef onto a bun
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A foodhandler uses lotion after washing her hands
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A foodhandler drnks from a sanitary plastic cup while preparing food.
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When it comes to food handling it is important for one to take extra care and avoid contamination which can lead to a lot of complications for the consumer. One should also know which kitchen equipment work best when. Take up the hot-holding equipment quiz questions below and see how well informed you are. All the best!
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- 2.
Hash browns are served in a chafing dish which has its own heat source and an external dial thermometer. How can you ensure that th potatoes are safe to eat?
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Every 2 hours, measure the internal temperature of the potatoes with a thermometer
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Every 2 hours, record the temperature reading from the chafing dish's external thermometer
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Every hour, add fresh hot potatoes to the potatoes in the chafing dish
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Every hour, turn up the heat on the chafing dish to 165F (74C)
Correct Answer
A. Every 2 hours, measure the internal temperature of the potatoes with a thermometerExplanation
To ensure that the potatoes are safe to eat, it is important to measure the internal temperature of the potatoes every 2 hours with a thermometer. This will help determine if the potatoes are cooked thoroughly and reach a safe temperature to kill any harmful bacteria. By regularly monitoring the internal temperature, any potential food safety risks can be identified and addressed promptly.Rate this question:
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- 3.
What is the maximum amount of time that should pass before the internal temperature of food held in hot-holding equipment is checked?
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30 minutes
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1 hour
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2 hours
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4 hours
Correct Answer
A. 4 hoursExplanation
The maximum amount of time that should pass before the internal temperature of food held in hot-holding equipment is checked is 4 hours. This is important to ensure that the food is being held at a safe temperature to prevent bacterial growth and foodborne illnesses. Regularly checking the internal temperature allows for any potential issues to be identified and addressed promptly, maintaining the quality and safety of the food.Rate this question:
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- 4.
If hot, potentially hazardous food has been held below 135F (57C) for over four hours, it should be
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Reheated to 165F (74C) for 15 seconds
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Discarded
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Mixed with food that has been held at the proper temperature
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Properly colled and then reheated
Correct Answer
A. DiscardedExplanation
If hot, potentially hazardous food has been held below 135F (57C) for over four hours, it should be discarded. This is because bacteria can multiply rapidly in the "danger zone" temperature range of 41F (5C) to 135F (57C), increasing the risk of foodborne illness. Reheating the food may not be sufficient to kill all the bacteria that may have grown during the time it was held at an unsafe temperature. Therefore, it is best to discard the food to ensure safety.Rate this question:
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- 5.
Chafing dishes and steam tables are examples of
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Convection ovens
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Mobile units
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Temporary units
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Hot-holding equipment
Correct Answer
A. Hot-holding equipmentExplanation
Chafing dishes and steam tables are examples of hot-holding equipment. These items are specifically designed to keep food hot and at a safe temperature for extended periods of time. Chafing dishes typically consist of a metal pan filled with hot water, which is then used to hold and heat food in smaller serving dishes. Steam tables, on the other hand, use steam to keep food warm. Both chafing dishes and steam tables are commonly used in buffet settings or for catering events where food needs to be kept hot for an extended period.Rate this question:
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- 6.
When handling glassware, servers should
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Avoid touching the rim
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Stack the glassware when serving
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Put food plates on top of the glasses
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Cover the top of the glass with their hand
Correct Answer
A. Avoid touching the rimExplanation
When handling glassware, servers should avoid touching the rim because it can leave fingerprints or smudges, which can be unappealing to customers. Additionally, touching the rim can transfer oils or dirt from the server's hands onto the glass, potentially contaminating the drink or affecting its taste. By avoiding touching the rim, servers can ensure that the glassware remains clean and presentable for customers.Rate this question:
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- 7.
Which of the following should not be used to handle ice?
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Plastic scoop
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Metal scoop
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Glass
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Tongs
Correct Answer
A. GlassExplanation
Glass should not be used to handle ice because it is a fragile material that can easily break or shatter when in contact with ice. This can not only cause injury to the person handling the ice but also result in glass shards contaminating the ice, making it unsafe for consumption. Therefore, it is recommended to use materials like plastic scoops, metal scoops, or tongs which are more durable and less likely to break when handling ice.Rate this question:
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- 8.
Which of the following items can be re-served to customers?
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Bowl of salsa
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Basket of tortillas
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Small dish of limes
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Bottle of hot sauce
Correct Answer
A. Bottle of hot sauceExplanation
The bottle of hot sauce can be re-served to customers because it is a condiment that typically has a long shelf life and can be used by multiple customers without any health or safety concerns. Unlike the other items listed, such as the bowl of salsa, basket of tortillas, and small dish of limes, which may have been contaminated or touched by previous customers and therefore cannot be re-served.Rate this question:
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- 9.
At what temperature should food be hot-held for service?
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125F (52C) or higher
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135F (57C) or higher
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146F (63C) or higher
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165F (74C) or higher
Correct Answer
A. 135F (57C) or higherExplanation
Food should be hot-held for service at a temperature of 135F (57C) or higher. This temperature is necessary to prevent the growth of bacteria and ensure that the food remains safe for consumption. Lower temperatures may allow bacteria to multiply and cause foodborne illnesses.Rate this question:
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- 10.
Cold-holding equipment must be able to keep food at
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32F (0C) or lower
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41F (5C) or lower
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50F (10C) or lower
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70F (21C) or lower
Correct Answer
A. 41F (5C) or lowerExplanation
Cold-holding equipment is used to keep food at safe temperatures to prevent bacterial growth. The correct answer is 41F (5C) or lower because this is the maximum temperature at which perishable foods can be stored safely. Any temperature higher than this can allow bacteria to multiply quickly, leading to foodborne illnesses. Therefore, cold-holding equipment must be able to maintain temperatures at or below 41F (5C) to ensure food safety.Rate this question:
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- 11.
Customers finish a meal and leave a table, and all of the following items have been left. Which can be safely re-served to th next customers?
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Unopened package of breadsticks
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Basket of potato chips
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Orange slices
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Bowl of dip
Correct Answer
A. Unopened package of breadsticksExplanation
The unopened package of breadsticks can be safely re-served to the next customers because it has not been touched or contaminated by the previous customers. The other items, such as the basket of potato chips, orange slices, and bowl of dip, may have been touched or exposed to the previous customers, making them potentially unsafe for re-serving.Rate this question:
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Current Version
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Sep 23, 2024Quiz Edited by
ProProfs Editorial Team -
Sep 18, 2010Quiz Created by
Mrgoodwin23
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