The Flow of Food: Preparation

Question 1

What is the minimum internal cooking temperature for seafood?

A. 135°F or higher for 15 seconds
B. 145°F or higher for 15 seconds
C. 155°F or higher for 15 seconds
D. 165°F or higher for 15 seconds

Answer 1

B. 145°F or higher for 15 seconds

Question 2

Food must be cooled from 135° to ________within 2 hours.

A, 80°F
B. 45°F
C. 70°F
D. 41°F

Answer 2

C. 70°F

Question 3

Which method is a safe way to thaw food?

A. As part of the cooking process
B. Under running water at 125°F or higher
C. Submerged in a sink of standing water at 70°F
D. On the counter at room temperature

Answer 3

A. As part of the cooking process

Question 4

Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

A. 65°F to 20°F
B. 125°F to 70°F
C. 180°F to 130°F
D. 220°F to 195°F

Answer 4

B. 125°F to 70°F

Question 5

What food item does the FDA advise against offering on a children’s menu?

A. Rare cheeseburger
B. Cheese pizza
C. Peanut butter and jelly sandwiches
D. Fried shrimp

Answer 5

A. Rare cheeseburger

Question 6

What is the time and temperature for cooking Poultry?

Answer 6

165°F for 15 seconds

Question 7

What is the time and temperature for cooking ground beef?

Answer 7

155°F for 15 seconds

Question 8

What is the time and temperature for cooking seafood?

Answer 8

145° for 15 seconds

Question 9

What is the time and temperature for cooking roast?

Answer 9

145° for 4 minutes

Question 10

What is the time and temperature for cooking fruits and vegetables?

Answer 10

135°F

Question 11

What is the time and temperature for cooking stuffed meats or pastas?

Answer 11

165°F for 15 seconds

Question 12

What is the time and temperature for cooking injected meat?

Answer 12

155°F for 15 seconds

Question 13

What is the time and temperature for cooking steak?

Answer 13

145°F for 15 seconds

Question 14

What is the time and temperature for cooking grains?

Answer 14

135°F

Question 15

What is the time and temperature for cooking dishes that include previously cooked TCS ingredients?

Answer 15

165°F for 15 seconds

Question 16

What is the time and temperature for cooking shell eggs that will be hot-held for service?

Answer 16

155°F for 15 seconds

Question 17

What is the time and temperature for cooking shell eggs that will be served immediately?

Answer 17

145°F for 15 seconds

Question 18

What is the time and temperature for cooking meat, seafood, poultry, and eggs in the microwave?

Answer 18

165°

Question 19

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

Answer 19

A. 70°F

Question 20

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

Answer 20

B. Cook it

Question 21

What can occur if prep tables are not cleaned and sanitized between uses?

A. Off flavors in food
B. Cross-contamination
C. Toxic-metal poisoning
D. Time-temperature abuse

Answer 21

B. Cross-contamination

Question 22

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

A. Off flavors in food
B. Cross-contamination
C. Toxic-metal poisoning
D. Time-temperature abuse

Answer 22

D. Time-temperature abuse

Question 23

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?

A. Cross-contamination
B. Poor personal hygiene
C. Time-temperature abuse
D. Poor cleaning and sanitizing

Answer 23

C. Time-temperature abuse

Question 24

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

A. 135°F for 15 seconds
B. 145°F for 15 seconds
C. 155°F for 15 seconds
D. 165°F for 15 seconds

Answer 24

D. 165°F for 15 seconds

Question 25

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?

A. 135°F
B. 145°F
C. 155°F
D. 165°F

Answer 25

D. 165°F

Question 26

What is the minimum internal cooking temperature for eggs that will be hot-held 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

Answer 26

C. 155°F for 15 seconds

Question 27

What is the minimum internal cooking temperature for ground beef?

A. 135°F for 15 seconds
B. 145°F for 15 seconds
C. 155°F for 15 seconds
D. 165°F for 15 seconds

Answer 27

C. 155°F for 15 seconds

Question 28

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

Answer 28

A. Rare hamburger

Question 29

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

Answer 29

C. Sink of ice water

Question 30

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

Answer 30

D. 165°F for 15 seconds

Question 31

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 for 15 seconds
B. 145°F for 15 seconds
C. 155°F for 15 seconds
D. 165°F for 15 seconds

Answer 31

A. 135°F for 15 seconds

Question 32

When reheating partially cooked food for service, what minimum internal temperature must be reached?

A. 135°F for 15 seconds
B. 145°F for 15 seconds
C. 155°F for 15 seconds
D. 165°F for 15 seconds

Answer 32

D. 165°F for 15 seconds