Hot-holding Equipment Quiz Questions

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| By Mrgoodwin23
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Mrgoodwin23
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Quizzes Created: 8 | Total Attempts: 25,720
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  • 1/11 Questions

    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?

    • Unopened package of breadsticks
    • Basket of potato chips
    • Orange slices
    • Bowl of dip
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About This Quiz

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!

Hot-holding Equipment Quiz Questions - Quiz

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  • 2. 

    Cold-holding equipment must be able to keep food at

    • 32F (0C) or lower

    • 41F (5C) or lower

    • 50F (10C) or lower

    • 70F (21C) or lower

    Correct Answer
    A. 41F (5C) or lower
    Explanation
    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.

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  • 3. 

    When handling glassware, servers should

    • Avoid touching the rim

    • Stack the glassware when serving

    • Put food plates on top of the glasses

    • Cover the top of the glass with their hand

    Correct Answer
    A. Avoid touching the rim
    Explanation
    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.

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  • 4. 

    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?

    • Every 2 hours, measure the internal temperature of the potatoes with a thermometer

    • Every 2 hours, record the temperature reading from the chafing dish's external thermometer

    • Every hour, add fresh hot potatoes to the potatoes in the chafing dish

    • 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 thermometer
    Explanation
    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.

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  • 5. 

    If hot, potentially hazardous food has been held below 135F (57C) for over four hours, it should be 

    • Reheated to 165F (74C) for 15 seconds

    • Discarded

    • Mixed with food that has been held at the proper temperature

    • Properly colled and then reheated

    Correct Answer
    A. Discarded
    Explanation
    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.

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  • 6. 

    Which of the following situations minimizes food contamination?

    • A foodhandler sneezes into a tissue before handling food

    • A foodhandler uses metal tongs to place cookedbeef onto a bun

    • A foodhandler uses lotion after washing her hands

    • A foodhandler drnks from a sanitary plastic cup while preparing food.

    Correct Answer
    A. A foodhandler uses metal tongs to place cookedbeef onto a bun
    Explanation
    Using metal tongs to place cooked beef onto a bun minimizes food contamination because it reduces the direct contact between the foodhandler's hands and the food. This helps to prevent the transfer of bacteria or other contaminants from the hands to the food, reducing the risk of foodborne illnesses.

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  • 7. 

    Which of the following items can be re-served to customers?

    • Bowl of salsa

    • Basket of tortillas

    • Small dish of limes

    • Bottle of hot sauce

    Correct Answer
    A. Bottle of hot sauce
    Explanation
    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.

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  • 8. 

    At what temperature should food be hot-held for service?

    • 125F (52C) or higher

    • 135F (57C) or higher

    • 146F (63C) or higher

    • 165F (74C) or higher

    Correct Answer
    A. 135F (57C) or higher
    Explanation
    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.

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  • 9. 

    Which of the following should not be used to handle ice?

    • Plastic scoop

    • Metal scoop

    • Glass

    • Tongs

    Correct Answer
    A. Glass
    Explanation
    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.

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  • 10. 

    Chafing dishes and steam tables are examples of

    • Convection ovens

    • Mobile units

    • Temporary units

    • Hot-holding equipment

    Correct Answer
    A. Hot-holding equipment
    Explanation
    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.

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  • 11. 

    What is the maximum amount of time that should pass before the internal temperature of food held in hot-holding equipment is checked?

    • 30 minutes

    • 1 hour

    • 2 hours

    • 4 hours

    Correct Answer
    A. 4 hours
    Explanation
    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.

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  • Current Version
  • Sep 23, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Sep 18, 2010
    Quiz Created by
    Mrgoodwin23
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