Chapter 7-Study Questions

Question 0

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

Answer 0

D- 8

Question 1

Which part of the plate should a food handler avoid touching when serving customers?

a) Bottom
b) Edge
c) Side
d) Top

Answer 1

D- Top

Question 2

At maximum internal temperature should cold TCS food be held?

a) 0 (-17c)
b) 32 (0c)
c) 41 (5c)
d) 60 (16c)

Answer 2

C- 41 (5c)

Question 3

What item most 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

Answer 3

A- clean plate

Question 4

I want minimum temperature should hot TCS food be held?

a) 115 (46c)
b) 125 (52c)
c) 135 (57c)
d) 145 (63c)

Answer 4

C- 135 (57c)

Question 5

And 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

Answer 5

B- 4hrs

Question 6

Which food items can be displayed in a self service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?
A) bulk deli rolls
B)nuts in the shell
C)sushi-grade fish
D)cooked shrimp

Answer 6

B- nuts in the shell

Question 7

What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?
A) 8inches (20cm)
B) 10inches (25cm)
C) 12 (30cm)
D) 14 (35cm)

Answer 7

D- 14 inches (35cm)