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ServeSafe > The Flow of Food: Preparation > Flashcards

The Flow of Food: Preparation Flashcards

1
Q

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

A

B. 145°F or higher for 15 seconds

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2
Q

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

A, 80°F
B. 45°F
C. 70°F
D. 41°F

A

C. 70°F

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3
Q

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

A

A. As part of the cooking process

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4
Q

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

A

B. 125°F to 70°F

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5
Q

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

A

A. Rare cheeseburger

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6
Q

What is the time and temperature for cooking Poultry?

A

165°F for 15 seconds

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7
Q

What is the time and temperature for cooking ground beef?

A

155°F for 15 seconds

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8
Q

What is the time and temperature for cooking seafood?

A

145° for 15 seconds

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9
Q

What is the time and temperature for cooking roast?

A

145° for 4 minutes

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10
Q

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

A

135°F

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11
Q

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

A

165°F for 15 seconds

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12
Q

What is the time and temperature for cooking injected meat?

A

155°F for 15 seconds

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13
Q

What is the time and temperature for cooking steak?

A

145°F for 15 seconds

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14
Q

What is the time and temperature for cooking grains?

A

135°F

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15
Q

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

A

165°F for 15 seconds

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16
Q

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

A

155°F for 15 seconds

17
Q

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

A

145°F for 15 seconds

18
Q

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

19
Q

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

20
Q

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

A

B. Cook it

21
Q

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

A

B. Cross-contamination

22
Q

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

A

D. Time-temperature abuse

23
Q

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

A

C. Time-temperature abuse

24
Q

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

A

D. 165°F for 15 seconds

25
Q

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

26
Q

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

A

C. 155°F for 15 seconds

27
Q

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

A

C. 155°F for 15 seconds

28
Q

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

A

A. Rare hamburger

29
Q

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

A

C. Sink of ice water

30
Q

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

A

D. 165°F for 15 seconds

31
Q

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

A

A. 135°F for 15 seconds

32
Q

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

A

D. 165°F for 15 seconds

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