SafeStaff Chapter 5 Quiz

When cooling for storage, hot food must measure between 70°F or lower withing the first 2 hours

• True

• False

Food on menus for children must be cooked well done

• True

• False

All microwave foods must be cooked to 165°F for 15 seconds and stirred to ensure that the heat is evenly distributed

• True

• False

To ensure accurate temperature measurements, thermometers must be regularly calibrated

• True

• False

To measure the thickest part of a food, completely insert the stem of the _____ into the center of the thickest part of the food item

• Knife

• Thermometer

• Blender

• Sieve

Four safe methods of cooling foods are: ice baths, small batch cooling, chill sticks or paddles, and a _______ chiller

• Quick

• Blast

• Ice

• Flash

_____ thaw food at room temperature

• Never

• Always

• Sometimes

• Almost never

Cooking food to its recommended internal _____ will destroy most harmful organisms

• Temperature

• Color

• Flavor

The temperature danger zone is between

• 39°F to 135°F

• 40°F to 135°F

• 35°F to 135°F

• 41°F to 135°F

All of the following are safe ways to thaw frozen foods except

• placing the frozen food in a refrigerator at 41°F or lower

• running the frozen food under drinkable running water at 70°F

• carefully covering the frozen food then place in a sanitized container at room temperature

• Cooking the frozen food as part of a regular cooking procedure