ServSafe Chapter 6/7 Quiz

True or False: Blast coolers are designed to cool hot food quickly.

• True

• False

True or False: Cook a whole turkey to a minimum internal cooking temperature of 155 degrees F (68 degrees C) for 15 seconds.

• True

• False

True or False: The first step in cooling TCS foods is to cool it from 135 degrees F to 70 degrees F (57 C to 21 C) within three hours.

• True

• False

Which method of thawing food is unacceptable?

• In the cooler

• Under warm drinkable water at 90 degrees F or above

• Under running drinkable water at 70 degrees F or lower

• In a microwave

• As part of the cooking process

What is the correct minimum internal temperature for: steaks

• 165 F (74 C) for < 1 second

• 155 F (68 C) for 17 seconds

• 145 F (63 C) for 15 seconds

• 145 F (63 C) for 4 minutes

• 135 F (57 C)

What is the correct minimum internal temperature for: Whole chicken

• 165 F

• 155 F

• 145 F

• 145 F

• 135 F

What is the correct minimum internal temperature for: Pork chops

• 165 F (74 C) for < 1 second

• 155 F (68 C) for 17 seconds

• 145 F (63 C) for 15 seconds

• 145 F (63 C) for 4 minutes

• 135 F (57 C)

What is the correct minimum internal temperature for: Ground beef patties

• 165 F (74 C) for < 1 second

• 155 F (68 C) for 17 seconds

• 145 F (63 C) for 15 seconds

• 145 F (63 C) for 4 minutes

• 135 F (57 C)

What is the correct minimum internal temperature for: Glazed carrots for hot-holding

• 165 F (74 C) for < 1 second

• 155 F (68 C) for 17 seconds

• 145 F (63 C) for 15 seconds

• 145 F (63 C) for 4 minutes

• 135 F (57 C)

T or F: When partially cooking meat, the initial cooking phase can last no more than

• 30 minutes

• 60 minutes

• 45 minutes

• 120 minutes