
SS Chapter 8 Review
Flashcard
•
Specialty
•
10th - 12th Grade
•
Practice Problem
•
Easy
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30 questions
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1.
FLASHCARD QUESTION
Front
What is the maximum water temperature allowed when thawing food under running water?
Back
70°F
2.
FLASHCARD QUESTION
Front
What must food handlers do to food immediately after thawing it in the microwave oven?
Back
Cook it
3.
FLASHCARD QUESTION
Front
What can occur if prep tables are not cleaned and sanitized between uses?
Back
Cross-contamination
4.
FLASHCARD QUESTION
Front
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?
Back
Time-temperature abuse
5.
FLASHCARD QUESTION
Front
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?
Back
Time-temperature abuse
6.
FLASHCARD QUESTION
Front
What is the minimum internal cooking temperature for stuffed pork chops?
Back
165°F for <1 second
7.
FLASHCARD QUESTION
Front
What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in a microwave oven?
Back
165°F
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