ServSafe-Culinary I Review
Quiz
•
Life Skills
•
9th - 12th Grade
•
Medium
Joanne Duncan
Used 25+ times
FREE Resource
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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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