Safe Serve Practice Questions Ch 7-9

57 Questions | Total Attempts: 6484

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Safe Serve Practice Questions Ch 7-9

In this quiz, test your knowledge on food safety as you answer questions on minimal temperature at which to store hot TCS food, where to avoid touching when serving food, and reserving food, among other topics. What do you know?


Questions and Answers
  • 1. 
    Beef stew must be cooled from 135*F to 70*F within _____ hours and from 70*F to 41*F or lower in the next _______ hours.
    • A. 

      2, 4

    • B. 

      3, 2

    • C. 

      4, 2

    • D. 

      2, 3

  • 2. 
    What must you do immediately after thawing food in a microwave?
    • A. 

      Hold it

    • B. 

      Cook it

    • C. 

      Cool it

    • D. 

      Freeze it

  • 3. 
    What is the minimum internal cooking temperature for stuffed pork chops?
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 4. 
    What are the time temperature requirements for reheating TCS food for hot holding?
    • A. 

      135*F for 15 seconds within 2 hours

    • B. 

      145*F for 15 seconds within 2 hours

    • C. 

      155*F for 15 seconds within 2 hours

    • D. 

      165*F for 15 seconds within 2 hours

  • 5. 
    What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 6. 
    What is the minimum internal cooking temperature for eggs that will be hot held for later service?
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 7. 
    What is the danger of NOT cleaning and sanitizing a prep table between uses?
    • A. 

      Off flavors in food

    • B. 

      Poor personal hygiene

    • C. 

      Cross contamination

    • D. 

      Time temperature abuse

  • 8. 
    What is the correct way to cool a stockpot of clam chowder?
    • A. 

      Put the stockpot into a cooler

    • B. 

      Put the stockpot into a freezer

    • C. 

      Put the stockpot into ice water

    • D. 

      Put the stockpot on a prep table

  • 9. 
    What is the danger when  thawing food at room temperature?
    • A. 

      Cross contamination

    • B. 

      Poor personal hygiene

    • C. 

      Physical contamination

    • D. 

      Time temperature abuse

  • 10. 
    What is the minimum internal cooking temperature for ground beef?
    • A. 

      135*F

    • B. 

      145*F

    • C. 

      155*F

    • D. 

      165*F

  • 11. 
    Reggie filled a clean and sanitized sink with cold water and ice. Then he soaked two cases of green onions in it. was the food prepped correctly?
    • A. 

      No. one case of green onions could cross contaminate the other. between batches, he should have emptied the sink, cleaned and sanitized it, and changed the ice water.

    • B. 

      Yes.

  • 12. 
    Linda needed to make 20 box lunches to be picked up in three hours. She got out the bread, meat, and cheese and left them on the prep table, so she could make the sandwiches her other tasks. Was the food prepped correctly?
    • A. 

      No. The meat and cheese are being time temperature abused. She should only take out of the cooler what she can use within a short amount of time.

    • B. 

      Yes.

  • 13. 
    Brandon trimmed an uncooked roast on the red cutting board. Then he washed his hands and used a different knife to slice tomatoes on the green cutting board. Was the food prepped correctly?
    • A. 

      No

    • B. 

      Yes. he used separate equipment for the meat and the produce.

  • 14. 
    Jessica read an article about sprouting beans. It inspired her to try it in her trendy downtown restaurant. She used some of the freshly sprouted beans in one of her daily specials. Was the food prepped correctly?
    • A. 

      No. jessica should have contracted her local regulatory authority before sprouting the beans. She may have needed a variance to do this

    • B. 

      Yes

  • 15. 
    The Dock House is known for its shrimp and hot wings. To make these items, fry cooks dip both the raw shrimp and the raw chicken wings in the same container of their secret batter. Then they deep fry both food items until they are golden brown. Was the food prepped correctly?
    • A. 

      No. you should never use the same batter for two types of food if one of them can cause an allergic reaction.

    • B. 

      Yes

  • 16. 
    Norris wanted to make a special treat for the residents at the nursing home where he works. He used unpasteurized shell eggs to make banana muffins. Was the food prepped correctly?
    • A. 

      Yes. although the muffins were made for a high risk population, they were cooked thoroughly. Therefore, he did not need to use pasteurized eggs.

    • B. 

      No.

  • 17. 
    To thaw frozen food:
    • A. 

      Place the item on a prep table at room temperature

    • B. 

      Place the item in a cooler at 41*F or lower

  • 18. 
    To preserve food by smoking it:
    • A. 

      Make sure the item has been thawed before smoking it

    • B. 

      Make sure you have a variance from your local regulatory authority first

  • 19. 
    When using TCS leftovers to make salads:
    • A. 

      Make sure they were held at 41*F or lower fro 7 days or less

    • B. 

      Make sure they were held at 41*F or lower fro 10 days or less

  • 20. 
    When using pooled eggs:
    • A. 

      Cook them right after mixing or stone them at room temperature

    • B. 

      Cook them right after mixing or store them at 41*F or lower

  • 21. 
    When packaging fresh fruit juice on site for sale later
    • A. 

      Treat the juice according to an approved HACCP plan

    • B. 

      Treat the juice by freezing and thawing it before packaging

  • 22. 
    When using ice as an ingredient
    • A. 

      You can use ice that was used to cool food

    • B. 

      You cannot use ice that was used to cool food

  • 23. 
    What is the minimum internal cooking temperature in your area for poultry?
    • A. 

      165*F

    • B. 

      0

  • 24. 
    What is the minimum internal cooking temperature in your area for ground beef?
    • A. 

      165*F

    • B. 

      0

  • 25. 
    What is the minimum internal cooking temperature in your area for fish?
    • A. 

      165*F

    • B. 

      0

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