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ServSafe-Culinary I Review

Authored by Joanne Duncan

Life Skills

9th - 12th Grade

Used 25+ times

ServSafe-Culinary I Review
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31 questions

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1.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Ready-to-eat food prepped in-house MUST be labeled if it is kept longer than ??? hours?

12 hours

24 hours

48 hours

72 hours

2.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Which service guideline is a safe practice?

Hold dishes by the bottom of the edge

Hold glasses by the rim

Stack glasses when carrying them

Store flatware so that servers grasp food-contact surfaces

3.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

This strategy prevent cross-contamination

Store ready-to-eat foods above raw meats in the refrigerator

Using the same equipment, like cutting boards, for all types of food

Prep raw food and ready-to-eat food at the same time

Buy food that requires a lot of prepping or handling.

4.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Which procedure must be followed when transporting food for off-site

Store raw meat, poultry, and seafood and ready-to-eat items together

Clean the inside of delivery vehicles annually

Pack food in insulated food-grade containers

Assume the service site has safe water and garbage containers

5.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

This procedure does NOT require a variance from the local regulatory authority

Smoking food to preserve

packing food using ROP method

Buying bean sprouts from a reputable supplier

pasteurizing juice on-site

6.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Cooking the duck breast for 16 minutes to reach 165 degrees F as stated in the operation's policy is the HACCP principle

Hazard analysis

critical limit

monitoring

verification

7.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Minimum internal temperature for chicken breast

155 for 4 minutes

165 for 4 minutes

155 for 15 seconds

165 for 15 seconds

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