ServSafe Temperatures
Authored by Heather DeRudder
10th - 12th Grade
Used 3K+ times
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9 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the temperature danger zone?
41F-140F
41F-135F
32F-70F
70F-125F
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
TCS foods are...
food that require temperature control for safety
food that require time control for safety
foods that require taste control for safety
foods that require time & temperature control for safety
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is calibration?
making sure a knife is sharp
making sure the kitchen is clean
sanitizing the thermometer before using
making sure the thermometer is accurate before using
4.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
How can you calibrate a bimetallic stemmed thermometer?
you can't
with cold water
with ice water
with boiling water
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What internal temp should whole poultry be cooked to?
140F
155F
165F
170F
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What internal temp should ground poultry be cooked to?
140F
155F
165F
170F
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What internal temp should ground beef or pork be cooked to?
140F
155F
165F
170F
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