Foods II Module 5 Cooling and Holding

Cold TCS food should be held at a MAXIMUM temp of:

• 41.°

• 51.°

• 61.°

• 65.°

What item must customers take each time they return to a self-service area for more food?

• clean plate

• extra napkins

• hand sanitizer

• new serving spoon

At what minimum temperature should hot TCS food be held?

• 115˚.

• 125˚.

• 135˚.

• 145˚.

How many hours can cold food be held without refrigeration before it must be sold, served or thrown out?

• 2

• 4

• 6

• 8

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

• 115°.

• 125°.

• 135°.

• 145°.

When cooling TCS foods, the temperature must be from 135° to 70°.

• 2 hours

• 4 hours

• 6 hours

• 8 hours

A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?

• Cross-contamination

• poor personal hygiene

• time-temperature abuse

• poor cleaning and sanitizing

A safe way to cool a stockpot of meat sauce is to put it into a:

• ice chest

• freezer

• sink of ice water

• hot-holding buffet

Select the correct way to cool soup.

• Place the hot pot of soup in the cooler.

• Place the hot pot of soup in the freezer.

• Divide the soup into smaller containers and place in an ice bath.

• divide the soup into smaller plastic containers and stir with a spoon.

What is the total amount of time for the two stage cooling process?

• 2 hours

• 4 hours

• 6 hours

• 8 hours