SS Chapter 7 Quiz Redo

SS Chapter 7 Quiz Redo

10th - 12th Grade

30 Qs

quiz-placeholder

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SS Chapter 7 Quiz Redo

SS Chapter 7 Quiz Redo

Assessment

Quiz

Specialty

10th - 12th Grade

Practice Problem

Medium

Created by

JEANNE ORTEGA

Used 561+ times

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30 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

You make a potato salad on April 19, what day must it be used by or thrown out?

April 27

April 24

April 25

April 26

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Ted is making jambalaya on Monday August 22, and using some ingredients from his seafood boil party this past Saturday, August 20. The crawfish and shrimp were both from his seafood boil party on Saturday, August 20, the sausage is fresh and has a use by date of August 31. When should the jambalaya be date marked to be used or thrown out by?

August 31

August 29

August 26

August 27

August 28

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Sheila is making bread pudding on July 10. The brioche bread she is using has a use by date of July 15, the milk has a use by date of July 17, and the eggs have a use by date of July 14. When must this bread pudding be used by or thrown out by?

July 16

July 17

July 10

July 14

July 15

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What must be included on the label of TCS food that was prepped in-house?

List of all potential ingredients in the food

Date that the food was received

Name of each TCS ingredient included

Date that the food should be thrown out

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F or lower?

9 days

3 days

5 days

7 days

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?

Alongside food with later use-by dates

Below food with later use-by dates

Behind food with later use-by dates

In front of food with later use-by dates

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How far above the floor should food be stored?

At least 6"

At least 1"

At least 2"

At least 4"

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