Servsafe Chapter 7 and 8 Test

Food packaged in a way that reduces the amount of oxygen available in order to slow microbial growth. Methods include sous vide, modified atmosphere packaged (MAP), and vacuum packaging.

• Reduced Oxygen Packaged Food

• Date Marking

• Cooler

Get rid of something that is no longer useful or desirable.

• Discard

• First in First Out

• Date Marking

Refrigerator; Can refer to a stand-alone or walk in refrigerator. NOT an ice chest.

• Cooler

• Variance

• Partial Cooking

A date placed on a ready-to-eat TCS food held for more than 24 hours indicating the date by when the food must be sold, eaten, or thrown out.

• Date Marking

• Ratites

• Asterisk

Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.

• FIFO First in First out

• Date Marking

• Asterisk

A symbol (*) used to mark printed or written text, typically as a reference to an annotation. When a restaurant is going to serve raw or undercooked food they need to have a consumer advisory. Many restaurants do this by using this symbol next to the menu item to refer to the consumer advisory that is placed somewhere else on the menu.

• Asterisk

• Slacking

• Adulterated

The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of microorganisms that might be present. This temperature is specific to the type of food being cooked. Food must reach and hold its required internal temperature for a specified amount of time.

• Minimum Internal Temperature

• Slacking

• Partial Cooking

Process of gradually thawing frozen food in preparation for deep-frying.

• Slacking

• Pooled Eggs

• Variance

Intentionally stopping the cooking process to cool a food item, so cooking can be finished just before service or sale. (Also called Par Cooking)

• Partial Cooking

• Slacking

• Wild Game

Any animal hunted for sport or for food. Examples are boar, deer (venison), duck, quail and buffalo.

• Wild game

• Ratite

• Minimum Internal Temperature