ServSafe Chapter 6 Quiz
Authored by Julia Westbrook
Specialty
9th Grade - Professional Development
Used 685+ times
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11 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
True or False: Coolers are designed to cool hot food quickly.
True
False
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
True or False: Cook a whole turkey to a minimum internal cooking temperature of 155 degrees F (68 degrees C) for 15 seconds.
True
False
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
True or False: The first step in cooling TCS foods is to cool it from 135 degrees F to 70 degrees F (57 C to 21 C) within three hours.
True
False
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
True or False: Fish cooked in a microwave must be cooked to a minimum internal temperature of 145 degrees F (63 degrees F).
True
False
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which method of thawing food is unacceptable?
In the cooler
Under warm drinkable water at 90 degrees F or above
Under running drinkable water at 70 degrees F or lower
In a microwave
As part of the cooking process
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the correct minimum internal temperature for: swordfish steaks
165 F (74 C) for < 1 second
155 F (68 C) for 17 seconds
145 F (63 C) for 15 seconds
145 F (63 C) for 4 minutes
135 F (57 C)
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the correct minimum internal temperature for: Whole chicken
165 F (74 C) for < 1 second
155 F (68 C) for 17 seconds
145 F (63 C) for 15 seconds
145 F (63 C) for 4 minutes
135 F (57 C)
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