Chapter 9
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SOfia's 3rd test.
- 1.Which of the following situations minimizes food contamination?
- A.
A foodhandler sneezes into a tissue before handling food
- B.
A foodhandler uses metal tongs to place cookedbeef onto a bun
- C.
A foodhandler uses lotion after washing her hands
- D.
A foodhandler drnks from a sanitary plastic cup while preparing food.
- 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?
- A.
Every 2 hours, measure the internal temperature of the potatoes with a thermometer
- B.
Every 2 hours, record the temperature reading from the chafing dish's external thermometer
- C.
Every hour, add fresh hot potatoes to the potatoes in the chafing dish
- D.
Every hour, turn up the heat on the chafing dish to 165F (74C)
- 3.What is the maximum amount of time that should pass before the internal temperature of food held in hot-holding equipment is checked?
- A.
30 minutes
- B.
1 hour
- C.
2 hours
- D.
4 hours
- 4.If hot, potentially hazardous food has been held below 135F (57C) for over four hours, it should be
- A.
Reheated to 165F (74C) for 15 seconds
- B.
Discarded
- C.
Mixed with food that has been held at the proper temperature
- D.
Properly colled and then reheated
- 5.Chafing dishes and steam tables are examples of
- A.
Convection ovens
- B.
Mobile units
- C.
Temporary units
- D.
Hot-holding equipment
- 6.When handling glassware, servers should
- A.
Avoid touching the rim
- B.
Stack the glassware when serving
- C.
Put food plates on top of the glasses
- D.
Cover the top of the glass with their hand
- 7.Which of the following should not be used to handle ice?
- A.
Plastic scoop
- B.
Metal scoop
- C.
Glass
- D.
Tongs
- 8.Which of the following items can be re-served to customers?
- A.
Bowl of salsa
- B.
Basket of tortillas
- C.
Small dish of limes
- D.
Bottle of hot sauce
- 9.At what temperature should food be hot-held for service?
- A.
125F (52C) or higher
- B.
135F (57C) or higher
- C.
146F (63C) or higher
- D.
165F (74C) or higher
- 10.Cold-holding equipment must be able to keep food at
- A.
32F (0C) or lower
- B.
41F (5C) or lower
- C.
50F (10C) or lower
- D.
70F (21C) or lower
- 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?
- A.
Unopened package of breadsticks
- B.
Basket of potato chips
- C.
Orange slices
- D.
Bowl of dip
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