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(Calli) Ch 6 ServSafe, 7th Ed

Authored by Pamela Callahan

10th - 12th Grade

Used 26+ times

(Calli) Ch 6 ServSafe, 7th Ed
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32 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why must prep tables be sanitized between uses?

To make space to work safely.

To prevent cross-contamination

To avoid time-temperature abuse.

To reduce toxic metal poisoning.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should happen to food right after it is thawed in a microwave oven?

Cool it to 41 degrees.

Hold it in equipment that maintains the correct temperature.

Freeze it solid.

Cook it immediately in conventional cooking equipment.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When cooling TCS foods, the temperature must be cooled from 135 degrees to 70 degrees in how many hours?

2 hours.

4 hours.

6 hours

8 hours.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A food handler left a hotel pan of pasta on the prep table while preparing several lunch orders. What is the problem with this situation?

Poor cleaning and sanitizing.

Poor personal hygiene.

Time-tempeature abuse.

Cross-contamination.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the maximum water temperature when thawing food under running water?

41 degrees.

60 degrees.

70 degrees.

135 degrees.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the required minimum internal cooking temperature for ground turkey?

135 degrees for 15 seconds.

145 for 15 seconds.

155 for 15 seconds.

165 for 15 seconds.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A safe way to cool a stockpot of meat sauce is to put it into a:

Hot-holding buffet.

Sink of ice-water /ice-water bath.

Freezer.

Ice chest.

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