ServSafe Chapter 5

Front

A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board?

Back

It must be washed, rinsed and sanitized.

Front

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Back

Up to the dimple in the thermometer stem

Front

A cook is checking the internal temperature of a beef roast. Where should the thermometer probe be placed?

Back

In the thickest part of the food

Front

What device can be used to record time-temperature abuse during the delivery of food?

Back

Time-temperature indicator

Front

What happens when food spends too much time in the temperature danger zone?

Back

Pathogens have time to grow

Front

What probe should be used to check the temperature of a pot of soup?

Back

Immersion probe

Front

Which thermometer is incapable of measuring the internal temperature of food? Options: Bimetallic stemmed thermometer, Infrared thermometer, Thermocouple, Thermistor

Back

Infrared thermometer

Front

A thermometer is used to measure the temperature of food must be accurate to what temperature?

Back

+/-2℉

Front

When getting ready to check the temperature of a turkey breast, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

Back

Calibrate the thermometer

Front

How can the risk of cross-contamination be reduced when prepping different types of food on the same prep table?

Back

Prep raw and ready-to-eat food at different times.