Chapter 7: The Flow of Food- Service

When serving, you should not touch what part of the plate?

• top

• edges

• side

• bottom

One serving utensil can be used for ___ items at one time.

• 1

• 2

• 3

• 4

Cold TCS food should not be held above...

• 0 degrees

• 32 degrees

• 41 degrees

• 60 degrees

Customers can reuse the same plate in a self-service area.

• true

• false

Hot TCS food should be held at a minimum internal temp of...

• 115 degrees

• 125 degrees

• 135 degrees

• 145 degrees

How long can hot TCS food be held without temperature control?

• 2 hours

• 4 hours

• 6 hours

• 8 hours

Which of the following foods cannot be re-served to other customers?

• rolls that were served but not touched

• garnishes

• opened packages of crackers

• bottles of ketchup

• steak that was overcooked

Which food item can be served in a self-service area without packaging, sneeze guards, or a display case?

• nuts in a shell

• cooked shrimp

• sushi-grade fish

• bulk deli rolls

Soup on a buffet should be labeled with the ________ to reduce the possibility of contamination.

• name of the food

• prep date

• soup's ingredients

• use-by date

Holding food ALWAYS requires temperature control.

• true

• false