ServSafe Chapter 4/7 Review

ServSafe Chapter 4/7 Review

9th - 12th Grade

13 Qs

quiz-placeholder

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ServSafe Chapter 4/7 Review

ServSafe Chapter 4/7 Review

Assessment

Quiz

Life Skills

9th - 12th Grade

Practice Problem

Medium

Created by

Nicole Broussard

Used 122+ times

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13 questions

Show all answers

1.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

Which of the following can help prevent cross-comtamination? (select more than one)

Using a red cutting board for raw meat and a green cutting board for veggies.

Sanitize the cutting board after each use.

Cut a loaf of bread on the prep table after cutting raw meat.

Buy shredded lettuce instead of a head of lettuce.

2.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

Which of the following cannot be reserved? (select more than one)

hot soup held without temperature control for 6 hours

previously served, but uneaten chips

pasta salad held at 75oF

chili held at 125oF

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

By rinsing a cutting board, you can prevent cross-contamination from taking place.

True

False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When checking the internal temperature of food, place the thermometer in the thinnest part of the food.

True

False

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Colored cutting boards and utensil handles can help tell food handlers which equipment to use with each food item.

True

False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

By buying food that doesn't require much prepping or handling, you are decreasing the chances of cross-contamination.

True

False

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Most pathogens grow fastest between 70oF and 125oF.

True

False

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