ServSafe 4-6 Review

ServSafe 4-6 Review

Assessment

Flashcard

others

9th Grade

Practice Problem

Hard

Created by

Whitney Jordan

FREE Resource

Student preview

quiz-placeholder

19 questions

Show all answers

1.

FLASHCARD QUESTION

Front

All poultry, stuffed pasta, meat or fish, and dishes that have potentially hazardous foods added to them need to be reheated to this temperature.

Back

foods that should be cooked to 165

2.

FLASHCARD QUESTION

Front

Ground meat/fish, injected fish, eggs being held for hot held service

Back

foods that should be cooked to 155

3.

FLASHCARD QUESTION

Front

Whole pieces of meat/fish, steak, eggs being served immediately

Back

foods that should be cooked to 145

4.

FLASHCARD QUESTION

Front

fruits, vegetables, commercially processed foods

Back

foods that should be cooked to 135

5.

FLASHCARD QUESTION

Front

Ice paddle, add ice if works with recipe, blast chilled, tumble chiller

Back

how to cool food

6.

FLASHCARD QUESTION

Front

165 F

Back

what temp should you reheat TCS foods to

7.

FLASHCARD QUESTION

Front

You have 2 hours total to do this to food items?

Back

how many total hours you have to reheat your food to 165 F

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