Quiz #4 Flashcards
What is the max water temp allowed when thawing food under running water?
a. 70 F
b. 65 F
c. 60 F
d. 55 F
a
What must food handlers do to food immediately after thawing it in the microwave oven?
a. hold it
b. cook it
c. cool it
d, freeze it
b
why must prep tables be cleaned and sanitized btw use?
a. to make space to work
b. to prevent cross- contamination
c. to reduce toxic metal poisoning
d. to avoid time/ temp abuse
b
A food handler thaws several turkeys on a prep table. what is the danger that this poses to the food?
a. off flavors in food
b. x- contamination
c. toxic metal poisioning
d. time/ temp abuse
d
a food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare 6 tuna salad sandwiches. what is the potential problem with this situation?
a. x- contamination
b. poor personal hygeine
c. time/ temp abuse
d. poor cleaning/ sanitizing
c
which food should not be offered on a children’s menu?
a. spaghetti w/ meat sauce
b. grilled cheese
c. fried chicken tenders
d. rare hamburgerd
d
when partially cooking food for later service, what is the max amount of time that the food can be heated during he initial cooking step?
a. 60 min
b. 70 min
c. 80 min
d. 90 min
a
what is the min internal cooking temp for ground beef?
a. 135 F for 15 sec
b. 145 F for 15 sec
c. 155 F for 15 sec
d. 165 F for 15 sec
c
a safe way to cool a stockpot of meat sauce is to put it into a
a. cooler
b. freezer
c. sink of ice water
d. cold- holding unit
c
what temp must TCS food be reheated to if it will be hot held?
a. 135 F for 15 sec
b. 145 F for 15 sec
c. 155 F for 15 sec
d. 165 F for 15 sec
d
Which part of the plate should food handlers avoid touching when serving guests?
a. bottom
b. edge
c. side
d. top
d
An operation has a self- service salad bar w/ 8 diff 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
d
At what max internal temp. should cold TCS food be held?
a. 0 F
b. 32 F
c. 41 F
d. 60
c
what item must guests take each time they return to a self- service area for more food?
a. clean plate
b. extra napkin
c. hand sanitizer
d. new serving spoon
a
at what min temp should hot TCS food be held?
a. 115 F
b. 125 F
c. 135 F
d. 145 F
c
An operation is located in a jurisdiction that allows it to hold TCS food w/o temp control. How many hrs can it display hot TCS food w/o the temp control before the food must be sold, served, or thrown out?
a. 2
b. 4
c. 6
d. 8
b
how often must you check the temp of food that is being held w/ temp control?
a. at least every 2 hrs
b. at least every 4 hrs
c. at least every 6 hrs
d. at least every 8 hrs
b
A pan of lasagna at 165 F was packed in a heated cabinet for off- site delivery. What is the min info that should be on the pan label?
a. use- by date and time and reheating/ service instructions
b. use by date and reheating/ service instructions
c. use by time and reheating/ service instructions
d. use by date and time and reheating instructions
a
which may be handled w/ bare hands?
a. cooked pasta for salad
b. chopped tomatoes for soup
c. canned tuna for sandwiches
d. pickled watermelon for garnish
b
When a utensil is stored in water between uses, what are the requirements?
a. running water at any temp, or a container of water at 70 F
b. running water at any temp, or a container of water at 135 F
c. running water at any temp 70 F or lower, or a container of water at 70 F or lower
d. running water at any temp at 135 or higher, or a container of water at 135 or higher
b
