ServSafe Chapters 4-7 Test

Transcription

1 ServSafe Chapters 4-7 Test Directions: Answer the questions to the best of your ability. Put the answers on your answer document, filling in the bubbles completely with a pencil. Multiple Choice (1 point each) 1) Which of the following is an improper method for cooling a large pot of chili? a. Stir the chili with plastic ice paddles. b. Place the pot of chili into an ice water bath. c. Place the chili into a blast chiller. d. Place the pot of hot chili into a refrigerator. 2) 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 3) What must you do immediately after thawing food in a microwave? a. Hold it. b. Cook it. c. Cool it. d. Freeze it. 4) What is the warmest acceptable receiving temperature for eggs? a. 32 F b. 41 F c. 45 F d. 50 F 5) Where should raw poultry be placed in a cooler? a. On the top shelf b. Next to produce c. On the bottom shelf d. Above ready-to-eat food

2 6) What is the minimum internal cooking temperature for stuffed pork chops? a. 135 F b. 145 F c. 155 F d. 165 F 7) Why is first-in, first-out (FIFO) storage used? a. To ensure that the oldest food is used first b. To ensure that the newest food is used first c. To reduce the time it takes to store new shipments d. To use food that has passed its expiration date 8) What is the minimum internal cooking temperature for egg, meat, poultry, and seafood cooked in a microwave? a. 135 F b. 145 F c. 155 F d. 165 F 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) Serving utensils should be used to serve a maximum of food item(s) at a time. a. 1 b. 2 c. 3 d. 4 11) When returning to self-service lines for more food, customers should not their dirty plates. a. Carry b. Overload c. Refill d. Stack

3 12) A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board? a. It must be dried with a paper towel. b. It must be turned over to the other side. c. It must be washed, rinsed, and sanitized. d. It must be rinsed in hot water and air dried. 13) Food that will be hot-held must be reheated to an internal temperature of a. 135 F for 15 seconds within two hours. b. 145 F for 15 seconds within two hours. c. 155 F for 15 seconds within two hours. d. 165 F for 15 seconds within two hours. 14) Which of these practices can help prevent cross-contamination? a. Using a designated cutting board when prepping meat. b. Preparing small batches of food at one time. c. Identifying minimum internal cooking temperatures. d. Calibrating thermometers in the operation regularly. 15) Which of the following is not a proper way to cool hot food? a. Using an ice-water bath b. Stirring it with plastic ice paddles c. Placing it in a blast chiller d. Placing it directly into a refrigerator 16) When storing TCS, ready-to-eat food that was prepared on-site, what information must be included on the label? a. Potential allergens b. Product ingredients c. Nutritional information d. Sell by or discard date 17) Large ice crystals in a case of frozen food are evidence that the product may have been a. Received at 6 F to 10 F. b. Stored at 6 F to 10 F. c. Shipped correctly. d. Thawed and refrozen.

4 18) Coffee cups should be handled by the a. Rim. b. Handle. c. Inside. d. Top. 19) Infrared thermometers should be used to measure the a. Air temperature in a cooler. b. Internal temperature of a turkey. c. Surface temperature of a grill. d. Internal temperature of a batch of soup. 20) How should cartons of coleslaw be checked for correct receiving temperature? a. Check the interior air temperature of the delivery truck. b. Open a carton and insert a thermometer stem into the food. c. Place a thermometer against the outside of the carton. d. Touch the carton to see if it is cold. 21) At what temperature should dry-storage rooms be kept? a. 35 F-40 F b. 40 F-60 F c. 50 F-70 F d. 75 F-90 F 22) When storing food using the FIFO method, the food with the earliest use-by dates should be stored a. Below food with later use-by dates. b. Behind food with later use-by dates. c. In front of food with later use-by dates. d. Alongside food with later use-by dates. 23) Ice should be handled using a. A scoop. b. A glass. c. Your hands. d. A pitcher.

5 24) Which thermocouple probe should be used to check the temperature of a large stockpot of soup? a. Air probe b. Surface probe c. Immersion probe d. Penetration probe 25) An operation that has prepped tuna salad can store it at 41 F or lower for a maximum of how many days? a. 1 b. 3 c. 7 d ) The proper way to handle a plate when serving food is to a. Stack it on top of another plate of food. b. Hold it by the bottom. c. Place your thumb on the rim. d. Balance it on your arm. 27) Hot beef and vegetable soup should be held at a. 135 F or higher. b. 120 F or higher. c. 90 F or higher. d. 70 F or higher. 28) When a thermometer is calibrated using the ice-point method, it should be adjusted to after the stem or probe has been placed in the ice water. a. 0 F b. 32 F c. 41 F d. 212 F 29) Cold tuna salad for sandwiches should be held at a. 60 F or lower. b. 55 F or lower. c. 50 F or lower. d. 41 F or lower.

6 30) Food should be stored at least inch(es) off the floor. a. One b. Two c. Four d. Six 31) What type of thermometer is NOT appropriate for use in a restaurant or foodservice operation? a. Thermistor b. Thermocouple c. Glass thermometer d. Bimetallic stemmed thermometer 32) What is the most important factor in choosing an approved supplier? a. It has a HACCP program or other food safety system. b. It has documented manufacturing and packaging practices. c. Its warehouse is close to the establishment, reducing shipping time. d. It has been inspected and complies with local, state and federal laws. 33) Containers of raw shucked shellfish bigger than one-half gallon must have the name and address of the packer, the certification number and a a. Shellstock identification tag. b. Shucked date. c. Harvest date. d. USDA inspection mark. 34) Chemicals should be stored a. Above food. b. Below food. c. Away from food. d. Behind food. 35) Raw seafood, meat, and poultry should be stored a. Above cooked and ready-to-eat food. b. On the same shelf as cooked and ready-to-eat food. c. Below cooked and ready-to-eat food. d. Behind cooked and read-to-eat food.

7 36) What is the maximum acceptable receiving temperature for fresh beef? a. 35 F b. 41 F c. 45 F d. 50 F 37) In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler? a. Lettuce, fresh salmon, fresh pork roast, fresh chicken breast b. Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce c. Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon d. Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast 38) How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? a. Up to the tip of the thermometer stem b. Just past the tip of the thermometer stem c. Past the dimple of the thermometer stem d. Up to the dimple of the thermometer stem 39) What temperature must TCS food be reheated to if it will be hot-held? a. 135 F for 15 seconds b. 145 F for 15 seconds c. 155 F for 15 seconds d. 165 F for 15 seconds 40) Which part of the plate should a food handler avoid touching when serving customers? a. Bottom b. Edge c. Side d. Top 41) At what temperature do most foodborne pathogens grow most quickly? a. Between 0 F and 41 F b. Between 45 F and 65 F c. Between 70 F and 125 F d. Between 130 F and 165 F

8 42) A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to? a. 135 F b. 145 F c. 155 F d. 165 F 43) An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? a. 2 b. 4 c. 6 d. 8 44) What is the best method of checking the temperature of a delivery of fresh fish? a. Feel the fish, making sure that it is cold to the touch. b. Insert a thermometer probe into the thickest part of the fish. c. Place a time-temperature indicator on the surface of the fish. d. Use an infrared thermometer to check the fish s temperature. 45) Which type of thermometer can read temperatures without touching the item s surface? a. Air probe b. Immersion probe c. Infrared d. TTI 46) Milk can be received at 45 F under what condition? a. It is thrown out after 2 days. b. It is cooled to 41 F or lower in 4 hours. c. It is immediately cooled to 41 F or lower. d. It is served or used in the operation within 2 hours. 47) A thermometer used to measure the temperature of food must be accurate to what temperature? a. +/- 2 F b. +/- 4 F c. +/- 6 F d. +/- 8 F

9 48) Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? a. Cross-contact b. Cross-contamination c. Time-temperature abuse d. Incorrect cleaning and sanitizing 49) What device can be used to record time-temperature abuse during the delivery of food? a. Bimetallic stemmed thermometer b. Thermistor c. Thermocouple d. Time-temperature indicator 50) What is the minimum internal cooking temperature for eggs that will be hot-hold for service? a. 135 F for 15 seconds b. 145 F for 15 seconds c. 155 F for 15 seconds d. 165 F for 15 seconds 51) What is required when receiving fish that will be served raw or partially cooked? a. It must be alive when received. b. It must be thawed in the microwave. c. It must be used within 24 hours of receiving. d. It must be correctly frozen before you receive it. 52) An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served or thrown out? a. 2 b. 4 c. 6 d. 8

10 53) Which food should not be offered on a children s menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich or spaghetti with meat sauce? a. Rare hamburger b. Fried chicken tenders c. Grilled cheese sandwich d. Spaghetti with meat sauce 54) How long can TCS food that was prepped in-house be stored? a. 3 days b. 5 days c. 7 days d. 9 days 55) At what minimum temperature should hot TCS food be held? a. 115 F b. 125 F c. 135 F d. 145 F 56) What is the maximum water temperature allowed when thawing food under running water? a. 70 F b. 65 F c. 60 F d. 55 F 57) What item must customers take each time they return to a self-service area for more food? a. Clean plate b. Extra napkins c. Hand sanitizer d. New serving spoon 58) What is the problem with storing raw ground beef above prepped salads? a. Cross-contamination b. Poor personal hygiene c. Time-temperature abuse d. Cross-contact with allergens

11 59) At what maximum internal temperature should cold TCS food be held? a. 0 F b. 32 F c. 41 F d. 60 F 60) What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? a. Pasteurized b. Pooled c. Hard-boiled d. Shelled 61) When can glass thermometers be used? a. When candy is being made b. When checking liquids c. When enclosed in a shatterproof casing d. When hanging in a cooler 62) Why should food temperatures be taken in two different location? a. To ensure the thermometer is calibrated correctly b. It is required by the manufacturer c. To ensure the thermometer is accurate to +/- 2 F or +/- 1 C d. Temperature may vary in the food 63) A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a useby date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? a. April 4 b. April 8 c. April 10 d. April 12 64) How should an item that has been recalled by its manufacturer be stored in an operation? a. Together with food that will be served b. Separately from food that will be served c. In vacuum-packed bags d. In self-draining containers

12 65) Which item should be rejected? a. Bags of organic cookies in torn packaging b. Bottled milk at 41 F c. Cheese curds d. Live oysters 66) A local nursing home has a yearly barbecue for its residents. Which food item should not be served? a. Deviled eggs b. Potato salad c. Raw carrots d. Rare hamburgers 67) When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? a. Telephone b. Text or message c. Labels on food d. Verbal instructions 68) Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? a. 12:00 p.m. b. 2:00 p.m. c. 3:00 p.m. d. 4:00 p.m. 69) In a self-service area, bulk unpackaged food does not need a label if it the product a. Make a claim about health or nutrient content. b. Does not make a claim about health or nutrient content. c. Has been prepared at an unregulated processing plant. d. Has been prepared at another operation. 70) A food handler can cool a stockpot of clam chowder by placing it into a a. Cooler. b. Freezer. c. Sink of ice water. d. Cold-holding unit.

13 Matching (1 point each) Directions: For the following food items, match them to their correct minimum internal temperature for proper cooking. A) 165 F for 15 seconds B) 155 F for 15 seconds C) 145 F for 15 seconds D) 135 F 71) Swordfish steaks 72) Chicken 73) Ground Pork 74) Beans that will be held hot for service 75) Whole Turkey 76) Pasta that will be held hot for service 77) Pork Chops 78) Left-over food being reheated 79) Ground beef patties 80) Duck 81) Shrimp 82) Vegetables that will be held hot for service 83) Ground Fish 84) Veal chop Using the diagram below of a refrigerator match the shelf with the food item in the correct order for storage. 85) 86) 87) 88) 89) A) Chicken Thighs B) Ground Beef C) Salad Mixtures D) Pork Chops E) Peeled, Deveined Shrimp

14 True/False (1 point each) Directions: For the following statements choose if they are true or false. On your answer document, bubble in A for true and B for False. 90) Hot food should be cooled quickly to get it through the temperature danger zone. 91) Before cooling food, reducing the size will allow it to cool faster. 92) Carrying utensils improperly can contaminate food. 93) If food is not held at the proper temperature, customers can become ill. 94) Food being held at room temperature is in the Temperature Danger Zone. 95) Deliveries should be stored immediately after they have been inspected. 96) The temperature of food stored in the refrigerators should be checked regularly. 97) Thermometers should be calibrated regularly to make sure the readings are correct. 98) Leaving food out at room temperature to thaw it is perfectly acceptable as long as the temperature is checked regularly. 99) Thermometers that measure the temperature of air need to be accurate to +/- 4 F. 100) Food that is sold in a vending machine should be given the same care and proper procedures as is food that is prepped for restaurant service.