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SERVSAFE CH.4 THERMOMETERS

Authored by Robert Wain

Science, Life Skills

9th - 12th Grade

NGSS covered

SERVSAFE CH.4 THERMOMETERS
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20 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.

True

False

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the temperature danger zone?

41F-140F

41F-135F

32F-70F

70F-125F

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is calibration?

making sure a knife is sharp

making sure the kitchen is clean

sanitizing the thermometer before using

making sure the thermometer is accurate before using

4.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

How can you calibrate a bimetallic stemmed thermometer?

you can't

with cold water

with ice water

with boiling water

Tags

NGSS.HS-PS3-4

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

  1. Why is buying from an approved source so important?

You can get a better deal from approved sources

It saves money

Unapproved sources can't guarantee sanitation and safety

It costs more to buy from approved sources

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A food thermometer is required for each of the following except:

when checking in or receiving food deliveries

when cooling food for overnight storage after a meal period

when making a trash run

when calibrating a thermometer

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the flow of food?

The path that food takes through your operation: Starting with Cooking and ending with Service

The path that food takes through your operation: Starts with proper storage and ends with proper cooking

The path that food takes through your operation: Starting with Purchasing and ending with Service

Food going down the garbage disposal

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