Serv Save Ch.9-12
Flashcard
•
Hospitality and Catering
•
9th - 12th Grade
•
Practice Problem
•
Hard
Wayground Content
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37 questions
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1.
FLASHCARD QUESTION
Front
Which part of the plate should a food handler avoid touching when serving guests?
Back
Top
2.
FLASHCARD QUESTION
Front
Cold macaroni salad was removed from refrigeration at 12 p.m. and held without temperature control. The temperature never exceeded 70F. At what time must any remaining product be discarded?
Back
6 p.m.
3.
FLASHCARD QUESTION
Front
A what maximum internal temperature should cold TCS food be held?
Back
41F
4.
FLASHCARD QUESTION
Front
What item must guests take each time they return to a self-service area for more food?
Back
Clean Plate
5.
FLASHCARD QUESTION
Front
At what temperature should hot TCS food be held?
Back
135F
6.
FLASHCARD QUESTION
Front
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?
Back
4
7.
FLASHCARD QUESTION
Front
Cold TCS food has been without temperature control for three hours and temperature has exceeded 70F. What should be done with the food?
Back
Throw the food out
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