Hot-holding Equipment Quiz Questions

11 Questions | By Mrgoodwin23 | Last updated: Nov 5, 2018 | Total Attempts: 341

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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!

Questions and Answers

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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