Safe Serve Practice Questions Ch 7-9

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Safe Serve Practice Questions Ch 7-9 - Quiz

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

    Correct Answer
    A. 2, 4
    Explanation
    Beef stew must be cooled from 135*F to 70*F within 2 hours to prevent the growth of bacteria and ensure food safety. After reaching 70*F, it must be further cooled from 70*F to 41*F or lower within the next 4 hours to minimize the risk of bacterial growth and spoilage. This two-step cooling process helps maintain the quality and safety of the beef stew.

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  • 2. 

    What must you do immediately after thawing food in a microwave?

    • A.

      Hold it

    • B.

      Cook it

    • C.

      Cool it

    • D.

      Freeze it

    Correct Answer
    B. Cook it
    Explanation
    After thawing food in a microwave, it is important to cook it immediately. Thawing food in a microwave can cause it to reach unsafe temperatures, allowing bacteria to grow. Cooking the food right after thawing ensures that it is heated to a safe temperature, killing any potential bacteria and making it safe to consume.

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  • 3. 

    What is the minimum internal cooking temperature for stuffed pork chops?

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    D. 165*F
    Explanation
    The minimum internal cooking temperature for stuffed pork chops is 165°F. This temperature ensures that the pork is cooked thoroughly and eliminates any risk of foodborne illnesses. It is important to reach this temperature to ensure that any bacteria or parasites present in the meat are killed.

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  • 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

    Correct Answer
    D. 165*F for 15 seconds within 2 hours
    Explanation
    The correct answer is 165*F for 15 seconds within 2 hours. This is the correct time temperature requirement for reheating TCS (Time/Temperature Control for Safety) food for hot holding. It is important to heat the food to this temperature to ensure that any harmful bacteria or pathogens are killed and the food is safe to consume. The 2-hour time limit is also crucial to prevent the growth of bacteria during the reheating process.

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  • 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

    Correct Answer
    D. 165*F
    Explanation
    The minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave is 165*F. This temperature ensures that harmful bacteria, such as Salmonella and E. coli, are killed, reducing the risk of foodborne illnesses. Cooking to this temperature helps to ensure that the food is safe to consume.

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  • 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

    Correct Answer
    C. 155*F
    Explanation
    The minimum internal cooking temperature for eggs that will be hot held for later service is 155*F. This temperature is necessary to ensure that any harmful bacteria present in the eggs are killed, making them safe to consume later. Cooking eggs to a lower temperature may not fully eliminate bacteria, increasing the risk of foodborne illnesses.

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  • 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

    Correct Answer
    C. Cross contamination
    Explanation
    The danger of not cleaning and sanitizing a prep table between uses is cross contamination. Cross contamination occurs when bacteria or other harmful microorganisms from one food item are transferred to another food item, leading to foodborne illnesses. Failure to clean and sanitize the prep table can allow these microorganisms to thrive and spread, posing a risk to anyone consuming the contaminated food.

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  • 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

    Correct Answer
    C. Put the stockpot into ice water
    Explanation
    The correct way to cool a stockpot of clam chowder is to put it into ice water. This method helps to rapidly lower the temperature of the chowder, preventing bacterial growth and ensuring food safety. Placing the stockpot into a cooler or freezer may not cool the chowder quickly enough, and putting it on a prep table may not provide enough cooling. Ice water provides an efficient and controlled cooling environment for the stockpot.

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  • 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

    Correct Answer
    D. Time temperature abuse
    Explanation
    Thawing food at room temperature can lead to time temperature abuse. This is because when food is left to thaw at room temperature, it stays in the temperature danger zone (between 40°F and 140°F) for an extended period of time. Bacteria can multiply rapidly in this temperature range, increasing the risk of foodborne illnesses. It is important to thaw food properly, either in the refrigerator, under cold running water, or in the microwave, to prevent time temperature abuse.

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  • 10. 

    What is the minimum internal cooking temperature for ground beef?

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    C. 155*F
    Explanation
    The minimum internal cooking temperature for ground beef is 155°F. This temperature is recommended to ensure that any harmful bacteria present in the meat are killed, reducing the risk of foodborne illnesses. Cooking ground beef to this temperature helps to ensure that it is safe to consume.

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  • 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.

    Correct Answer
    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.
    Explanation
    The food was not prepped correctly because one case of green onions could cross contaminate the other. Between batches, Reggie should have emptied the sink, cleaned and sanitized it, and changed the ice water.

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  • 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.

    Correct Answer
    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.
    Explanation
    The correct answer is "No" because the meat and cheese being left on the prep table for an extended period of time is considered time temperature abuse. This can lead to the growth of bacteria and potentially cause foodborne illnesses. To prevent this, Linda should only take out of the cooler what she can use within a short amount of time to ensure food safety.

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  • 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.

    Correct Answer
    B. Yes. he used separate equipment for the meat and the produce.
    Explanation
    The food was prepped correctly because Brandon used separate equipment for the meat and the produce. This helps to prevent cross-contamination and reduce the risk of foodborne illnesses. By using a different knife and cutting board for the tomatoes, Brandon ensured that any bacteria or juices from the raw meat did not come into contact with the vegetables. This is a good practice to maintain food safety and hygiene in the kitchen.

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  • 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

    Correct Answer
    A. No. jessica should have contracted her local regulatory authority before sprouting the beans. She may have needed a variance to do this
    Explanation
    The correct answer is no because Jessica should have contacted her local regulatory authority before sprouting the beans. This is because she may have needed a variance or permission to sprout the beans in her restaurant. It is important to follow regulations and obtain necessary approvals when introducing new food preparation methods in a restaurant to ensure food safety and compliance with local laws.

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  • 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

    Correct Answer
    A. No. you should never use the same batter for two types of food if one of them can cause an allergic reaction.
    Explanation
    The food was not prepped correctly because using the same batter for two types of food, especially if one of them can cause an allergic reaction, is not safe. Cross-contamination can occur, leading to potential allergic reactions for individuals with allergies to one of the food items. It is important to use separate containers and utensils to avoid any potential health risks.

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  • 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.

    Correct Answer
    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.
    Explanation
    The correct answer is yes. The explanation states that although the muffins were made for a high-risk population, they were cooked thoroughly. This implies that cooking the eggs thoroughly would have eliminated any potential risk of foodborne illness, so there was no need to use pasteurized eggs.

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  • 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

    Correct Answer
    B. Place the item in a cooler at 41*F or lower
    Explanation
    The correct answer is to place the item in a cooler at 41*F or lower. This is because thawing frozen food at room temperature can lead to the growth of bacteria, as the outer layers of the food may reach a temperature that allows bacteria to multiply. Thawing in a cooler at 41*F or lower ensures that the food remains at a safe temperature and minimizes the risk of bacterial growth.

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  • 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

    Correct Answer
    B. Make sure you have a variance from your local regulatory authority first
    Explanation
    Before smoking food to preserve it, it is important to have a variance from the local regulatory authority. This implies that there are certain regulations and guidelines that need to be followed in order to smoke food safely and legally. Obtaining a variance ensures that the smoking process meets the necessary standards and requirements set by the local authorities, guaranteeing the safety and quality of the preserved food.

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  • 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

    Correct Answer
    A. Make sure they were held at 41*F or lower fro 7 days or less
    Explanation
    The correct answer is "Make sure they were held at 41*F or lower for 7 days or less." This means that when using TCS (Time/Temperature Control for Safety) leftovers to make salads, it is important to ensure that the leftovers have been stored at a temperature of 41*F or lower for a maximum of 7 days. This is crucial to prevent the growth of harmful bacteria and ensure food safety.

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  • 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

    Correct Answer
    B. Cook them right after mixing or store them at 41*F or lower
    Explanation
    When using pooled eggs, it is important to either cook them immediately after mixing or store them at a temperature of 41°F or lower. This is because eggs can contain harmful bacteria such as Salmonella, which can multiply rapidly at room temperature. By cooking the eggs right after mixing or storing them at a low temperature, the growth of bacteria is minimized, reducing the risk of foodborne illnesses.

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  • 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

    Correct Answer
    A. Treat the juice according to an approved HACCP plan
    Explanation
    To ensure the safety and quality of the fresh fruit juice, it is important to treat it according to an approved HACCP (Hazard Analysis and Critical Control Points) plan. HACCP is a systematic approach to identify, assess, and control potential hazards in food production. By following an approved HACCP plan, the juice can be processed and packaged in a way that minimizes the risk of contamination and ensures that it meets the necessary food safety standards. Freezing and thawing alone may not be sufficient to address all potential hazards, so a comprehensive HACCP plan is necessary.

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  • 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

    Correct Answer
    B. You cannot use ice that was used to cool food
    Explanation
    When using ice as an ingredient, it is important to note that ice that has been used to cool food should not be used. This is because the ice may have come into contact with raw or contaminated food, which can lead to the transfer of bacteria or other harmful substances to the dish being prepared. Therefore, it is recommended to always use fresh, clean ice when incorporating it as an ingredient in food preparation.

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  • 23. 

    What is the minimum internal cooking temperature in your area for poultry?

    • A.

      165*F

    • B.

      0

    Correct Answer
    A. 165*F
    Explanation
    The minimum internal cooking temperature for poultry in most areas is 165°F. This temperature is recommended to ensure that any harmful bacteria present in the poultry are killed, reducing the risk of foodborne illnesses. Cooking poultry to this temperature helps to ensure that it is safe to consume and eliminates any potential health risks.

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  • 24. 

    What is the minimum internal cooking temperature in your area for ground beef?

    • A.

      165*F

    • B.

      0

    Correct Answer
    A. 165*F
    Explanation
    The minimum internal cooking temperature for ground beef in most areas is 165°F. This temperature is recommended to ensure that any harmful bacteria, such as E. coli, are killed and the meat is safe to consume. Cooking ground beef to this temperature helps to prevent foodborne illnesses and ensures that the meat is fully cooked and no longer pink in the center.

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  • 25. 

    What is the minimum internal cooking temperature in your area for fish?

    • A.

      165*F

    • B.

      0

    Correct Answer
    A. 165*F
    Explanation
    The minimum internal cooking temperature for fish in your area is 165°F. This temperature is necessary to ensure that the fish is cooked thoroughly and to kill any potential bacteria or parasites that may be present. Cooking fish to this temperature helps to prevent foodborne illnesses and ensures that the fish is safe to consume.

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  • 26. 

    What is the minimum internal cooking temperature in your area for eggs?

    • A.

      165*F

    • B.

      0

    Correct Answer
    A. 165*F
    Explanation
    The minimum internal cooking temperature for eggs in most areas is 165°F. This temperature is necessary to kill any potential bacteria, such as Salmonella, that may be present in eggs. Cooking eggs thoroughly ensures food safety and reduces the risk of foodborne illnesses.

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  • 27. 

    What is the minimum internal cooking temperature in your area for pork, beef, veal, lamb?

    • A.

      165*F

    • B.

      0

    Correct Answer
    A. 165*F
    Explanation
    The minimum internal cooking temperature for pork, beef, veal, and lamb in most areas is 165°F. This temperature is recommended to ensure that any harmful bacteria present in the meat are killed, reducing the risk of foodborne illnesses. Cooking meat to this temperature also helps to ensure that it is cooked thoroughly and reaches a safe level of doneness.

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  • 28. 

    What is the minimum internal cooking temperature in your area for food cooked in a microwave?

    • A.

      165*F

    • B.

      0

    Correct Answer
    A. 165*F
    Explanation
    The minimum internal cooking temperature in your area for food cooked in a microwave is 165*F. This temperature ensures that harmful bacteria and pathogens are killed, reducing the risk of foodborne illnesses. It is important to reach this temperature to ensure food safety and proper cooking of the food.

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  • 29. 

    Minimum internal cooking temperature for salmon steak

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    B. 145*F
    Explanation
    The minimum internal cooking temperature for salmon steak is 145*F. This is the temperature at which the salmon is cooked enough to be safe to eat, while still maintaining its moisture and tenderness. Cooking the salmon to this temperature ensures that any potential harmful bacteria or parasites are killed, reducing the risk of foodborne illnesses. It is important to use a food thermometer to accurately measure the internal temperature of the salmon to ensure it reaches the proper temperature.

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  • 30. 

    Minimum internal cooking temperature for roasted vegetables that will be hot held

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    A. 135*F
    Explanation
    The correct answer is 135°F. This is the minimum internal cooking temperature for roasted vegetables that will be hot held. Hot holding refers to the practice of keeping cooked food at a temperature above 135°F to prevent bacterial growth. Therefore, cooking the vegetables to this temperature ensures that they are safe to be kept hot for an extended period of time without compromising their quality or safety.

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  • 31. 

    Minimum internal cooking temperature for ground pork

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    C. 155*F
    Explanation
    The correct answer is 155*F because ground pork should be cooked to a minimum internal temperature of 155*F to ensure that any harmful bacteria, such as salmonella or E. coli, are killed. This temperature is necessary to ensure the safety of the meat and to prevent foodborne illnesses. Cooking ground pork to a lower temperature may not fully eliminate these bacteria, while cooking it to a higher temperature may result in overcooking and dryness.

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  • 32. 

    Minimum internal cooking temperature for lamb chops

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    B. 145*F
    Explanation
    The correct answer is 145°F. This is the minimum internal cooking temperature for lamb chops to ensure they are safe to eat. Cooking lamb chops to this temperature will kill any harmful bacteria that may be present, while still leaving the meat tender and juicy.

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  • 33. 

    Minimum internal cooking temperature for eggs for immediate service

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    B. 145*F
    Explanation
    The correct answer is 145*F. This is the minimum internal cooking temperature for eggs for immediate service. It is important to reach this temperature to ensure that any potential bacteria or pathogens in the eggs are killed, making them safe to eat. Cooking eggs to a higher temperature, such as 155*F or 165*F, may result in overcooking and a less desirable texture.

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  • 34. 

    Minimum internal cooking temperature for duck

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    D. 165*F
    Explanation
    The correct answer is 165*F. This is the minimum internal cooking temperature for duck to ensure that it is safe to eat and to eliminate any potential bacteria or pathogens that may be present. Cooking duck to this temperature will also help to ensure that the meat is tender and fully cooked throughout.

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  • 35. 

    Minimum internal cooking temperature for precooked, frozen cheese sticks

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    A. 135*F
    Explanation
    The minimum internal cooking temperature for precooked, frozen cheese sticks is 135°F. This temperature ensures that the cheese sticks are heated thoroughly, killing any potential bacteria or pathogens that may be present. Cooking the cheese sticks at a higher temperature may result in overcooking and a less desirable texture.

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  • 36. 

    Minimum internal cooking temperature for beef sticks

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    B. 145*F
    Explanation
    The minimum internal cooking temperature for beef sticks is 145°F. This temperature ensures that the beef is cooked to a safe level, killing any potential bacteria or pathogens that may be present. Cooking the beef sticks to this temperature also helps to maintain their juiciness and flavor.

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  • 37. 

    Minimum internal cooking temperature for chicken enchiladas made with previously cooked chicken.

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    D. 165*F
    Explanation
    The minimum internal cooking temperature for chicken enchiladas made with previously cooked chicken is 165°F. This temperature ensures that any potential bacteria or pathogens present in the chicken are killed, making the dish safe to consume. Cooking the chicken to a higher temperature also helps to maintain the quality and texture of the meat.

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  • 38. 

    Minimum internal cooking temperature for pork loin injected with marinade

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    C. 155*F
    Explanation
    The correct answer is 155*F because this is the minimum internal cooking temperature recommended for pork loin injected with marinade. This temperature ensures that the pork is cooked thoroughly and reaches a safe temperature to kill any harmful bacteria that may be present. Cooking the pork to this temperature also helps to maintain its juiciness and tenderness.

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  • 39. 

    Minimum internal cooking temperature for broccoli cooked in a microwave

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    A. 135*F
    Explanation
    The correct answer is 135*F because this is the minimum internal cooking temperature for broccoli cooked in a microwave. This temperature is sufficient to kill any harmful bacteria and ensure that the broccoli is cooked thoroughly. Cooking broccoli at a higher temperature may result in overcooking and loss of nutrients.

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  • 40. 

    If a menu includes TCS items that are raw or undercooked

    • A.

      You do not need to note it on the menu if you mainly serve high risk population

    • B.

      You must not need it on the menu next to each raw or undercooked item

    Correct Answer
    B. You must not need it on the menu next to each raw or undercooked item
    Explanation
    If a menu includes TCS items that are raw or undercooked, you must not need to note it on the menu next to each raw or undercooked item. This implies that there is no requirement to provide specific warnings or indications for raw or undercooked items on the menu. However, it is important to note that this exemption applies only if the establishment mainly serves a high-risk population. This suggests that the high-risk population is already aware of the potential risks associated with consuming raw or undercooked items, and therefore, there is no need for additional warnings on the menu.

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  • 41. 

    If an operation mainly serves high risk populations

    • A.

      It cannot serve raw or undercooked eggs, meat, or seafood

    • B.

      It can only serve raw or undercooked food if it posts a consumer advisory

    Correct Answer
    A. It cannot serve raw or undercooked eggs, meat, or seafood
    Explanation
    The correct answer is that if an operation mainly serves high-risk populations, it cannot serve raw or undercooked eggs, meat, or seafood. This is because high-risk populations, such as young children, pregnant women, and elderly individuals, are more susceptible to foodborne illnesses. Raw or undercooked eggs, meat, and seafood can contain harmful bacteria that can cause serious illness in these vulnerable groups. Therefore, to ensure the safety of these populations, it is necessary for the operation to avoid serving such foods.

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  • 42. 

    Reserve or Throw out:Labeled chili held without temperature control for 5 hours

    • A.

      Reserve

    • B.

      Throw out

    Correct Answer
    B. Throw out
    Explanation
    Labeled chili that is held without temperature control for 5 hours can potentially become unsafe to consume. The lack of proper temperature control allows bacteria to multiply, increasing the risk of foodborne illnesses. Therefore, it is necessary to throw out the chili to ensure food safety.

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  • 43. 

    Reserve or Throw out:Previously served, but untouched, basket of bread

    • A.

      Reserve

    • B.

      Throw out

    Correct Answer
    B. Throw out
    Explanation
    The correct answer is "throw out" because if a basket of bread has been previously served but remains untouched, it is likely stale or no longer fresh. Therefore, it should be discarded to maintain food safety standards and ensure that customers are served only fresh and high-quality food.

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  • 44. 

    Reserve or Throw out:bottle of ketchup

    • A.

      Reserve

    • B.

      Throw out

    Correct Answer
    A. Reserve
    Explanation
    The correct answer is "reserve" because when a bottle of ketchup is no longer being used, it can be saved or kept for future use. The term "reserve" implies that the item is being set aside or stored for later use. On the other hand, "throw out" means to discard or get rid of something, which is not applicable in this case as the ketchup bottle is still usable.

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  • 45. 

    Reserve or Throw out:untouched slice of pie with whipped cream returned by a customer

    • A.

      Reserve

    • B.

      Throw out

    Correct Answer
    B. Throw out
    Explanation
    The correct answer is "throw out" because if a customer returns an untouched slice of pie with whipped cream, it cannot be served to another customer due to hygiene and safety concerns. It is important to maintain food safety standards and avoid the risk of contamination, so the slice of pie should be discarded.

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  • 46. 

    Reserve or Throw out:individually wrapped crackers

    • A.

      Reserve

    • B.

      Throw out

    Correct Answer
    A. Reserve
    Explanation
    The correct answer is "reserve" because individually wrapped crackers can be stored for future use. They have a longer shelf life and can be easily stored in a pantry or cupboard. By reserving them, one can ensure that they are available for consumption whenever needed.

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  • 47. 

    Reserve or Throw out:unwrapped butter served on a plate

    • A.

      Reserve

    • B.

      Throw out

    Correct Answer
    B. Throw out
    Explanation
    Unwrapped butter served on a plate should be thrown out because it is not safe for consumption. Butter is a perishable item and leaving it unwrapped on a plate exposes it to air and potential contaminants, increasing the risk of bacterial growth and spoilage. To ensure food safety, it is important to store butter properly in a covered container or wrap it in foil or plastic wrap.

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  • 48. 

    Reserve or Throw out:mustard packets

    • A.

      Reserve

    • B.

      Throw out

    Correct Answer
    A. Reserve
    Explanation
    The correct answer is "reserve" because mustard packets can be stored and used later. They have a long shelf life and can be kept in reserve for future use.

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  • 49. 

    Reserve or Throw out:ice used to hold cold food on a self service area

    • A.

      Reserve

    • B.

      Throw out

    Correct Answer
    B. Throw out
    Explanation
    The ice used to hold cold food on a self-service area is thrown out because it is a perishable item that can become contaminated with bacteria from the food it comes into contact with. Once the ice has been used, it is no longer safe to use and should be discarded to prevent any potential foodborne illnesses.

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  • 50. 

    Reserve or Throw out:breaded, baked fish returned by a customer who wanted to broiled fish

    • A.

      Reserve

    • B.

      Throw out

    Correct Answer
    B. Throw out
    Explanation
    The correct answer is "throw out" because the customer returned the breaded, baked fish that they had ordered because they wanted broiled fish instead. Since the customer specifically requested a different preparation method, it would not be suitable to reserve the fish for another customer. Therefore, the fish should be discarded.

    Rate this question:

Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 22, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Jun 03, 2010
    Quiz Created by
    Nirav Patel
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