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ServSafe ch 5-9 recap

Authored by Michele Smith

Other

10th - 12th Grade

Used 27+ times

ServSafe ch 5-9 recap
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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which one is 145?

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2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which one is 155

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Both of these

None of these

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Jeff wanted to test whether his customers would buy fresh juice to take home. He created a special display by the cash register to store the juice on ice. He labeled each bottle with ingredients and use-by date. Can he do this?

Yes, there is no risk with packaging fresh juice to sell.

No, he has high acid food.

No, he needs to have a variance and must pasteurize this first.

Yes, he has the juice on ice.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is cooked to minimal temperature of 135?

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5.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

Jonathan filled a clean and sanitized prep sink with cold water and ice. Then he soaked a partial case of spinach that he had gotten from the cooler. Next he added a new case of spinach that was delivered that morning. What is wrong with this?

He is doing this job correctly.

He cannot mix the two different cases.

He should use warm water.

He need to wear single-use gloves

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is not a correct way to thaw frozen food?

In a food sink under warm running water.

In the refrigerator.

In the microwave if cooked immediately.

As a part of the cooking process.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Fish purchased for use in making sushi _______

Must be received by the manager.

Is stored with the other fish.

Must be frozen to 0 or lower and purchased from reputable supplier.

Has no special requirement.

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