Servesafe Practice Exam
For serve safe, it will help you pass
- 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 -
- 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 -
- 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 -
- 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 -
- 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 -
- 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 -
- 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 -
- 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 -
- 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 -
- 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 -
- 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. -
- 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. -
- 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. -
- 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 -
- 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. -
- 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. -
- 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 -
- 18.
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 -
- 19.
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 -
- 20.
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 -
- 21.
What is the minimum internal cooking temperature in your area for poultry?
- A.
165*F
- B.
0
Correct Answer
A. 165*F -
- 22.
What is the minimum internal cooking temperature in your area for ground beef?
- A.
155*F
- B.
0
Correct Answer
A. 155*F -
- 23.
What is the minimum internal cooking temperature for fish?
- A.
145*F
- B.
0
Correct Answer
A. 145*F -
- 24.
Minimum internal cooking temperature for salmon steak
- A.
135*F
- B.
145*F
- C.
155*F
- D.
165*F
Correct Answer
B. 145*F -
- 25.
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 -
- 26.
Minimum internal cooking temperature for ground pork
- A.
135*F
- B.
145*F
- C.
155*F
- D.
165*F
Correct Answer
C. 155*F -
- 27.
Minimum internal cooking temperature for lamb chops
- A.
135*F
- B.
145*F
- C.
155*F
- D.
165*F
Correct Answer
B. 145*F -
- 28.
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 -
- 29.
Minimum internal cooking temperature for duck
- A.
135*F
- B.
145*F
- C.
155*F
- D.
165*F
Correct Answer
D. 165*F -
- 30.
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 -
- 31.
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 -
- 32.
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 -
- 33.
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 -
- 34.
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 -
- 35.
Reserve or Throw out:Labeled chili held without temperature control for 5 hours
- A.
Reserve
- B.
Throw out
Correct Answer
B. Throw out -
- 36.
Reserve or Throw out:Previously served, but untouched, basket of bread
- A.
Reserve
- B.
Throw out
Correct Answer
B. Throw out -
- 37.
Reserve or Throw out:bottle of ketchup
- A.
Reserve
- B.
Throw out
Correct Answer
A. Reserve -
- 38.
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 -
- 39.
Reserve or Throw out:individually wrapped crackers
- A.
Reserve
- B.
Throw out
Correct Answer
A. Reserve -
- 40.
Reserve or Throw out:unwrapped butter served on a plate
- A.
Reserve
- B.
Throw out
Correct Answer
B. Throw out -
- 41.
Reserve or Throw out:mustard packets
- A.
Reserve
- B.
Throw out
Correct Answer
A. Reserve -
- 42.
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 -
- 43.
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 -
- 44.
When serving, it is important to avoid touching the __________ of a plate.
- A.
Top
- B.
Edges
- C.
Side
- D.
Bottom
Correct Answer
A. Top -
- 45.
Serving utensils should be used to serve a maximum of _________ food items at a time.
- A.
1
- B.
2
- C.
3
- D.
4
Correct Answer
A. 1 -
- 46.
At what maximum internal temperature should cold TCS food be held?
- A.
0*F
- B.
32*F
- C.
41*F
- D.
60*F
Correct Answer
C. 41*F -
- 47.
When returning to self service lines for more food, customers should not __________ their dirty plates.
- A.
Carry
- B.
Overload
- C.
Refill
- D.
Stack
Correct Answer
C. Refill -
- 48.
At what minimum internal temperature should hot TCS food be held?
- A.
115*F
- B.
125*F
- C.
135*F
- D.
145*F
Correct Answer
C. 135*F -
- 49.
Where allowed, TCS hot food can be held without temperature control for a maximum of _______________ hours before being sold, served, or thrown out.
- A.
2
- B.
4
- C.
6
- D.
8
Correct Answer
B. 4 -
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Current Version
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Sep 03, 2015Quiz Edited by
ProProfs Editorial Team -
Aug 28, 2015Quiz Created by
ChefKilroy
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