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9/14 Tuesday Warm-up Travel

Authored by Jerra Villesca

Specialty

9th Grade - Professional Development

Used 1+ times

9/14 Tuesday Warm-up Travel
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11 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What temperature must TCS food for immediate service be reheated to?

any temperature

145°F (63°C) for 15 seconds

155°F (63°C) for 15 seconds

165°F (63°C) for 15 seconds

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What temperature must commercially processed and packaged ready-to-eat food be reheated to?

any temperature

145°F (63°C) for 15 seconds

155°F (63°C) for 15 seconds

165°F (63°C) for 15 seconds

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?

any temperature

145°F (63°C) for 15 seconds

155°F (63°C) for 15 seconds

165°F (63°C) for 15 seconds

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should be done to ensure that food stored in a cooler is safe?

Randomly sample temperatures of food in the cooler

Check the temperature gauge outside of the cooler

Taste the food frequently to ensure that there is no spoilage

Taste the food frequently to ensure that there is no spoilage

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which item is stored correctly in a cooler?

Macaroni salad stored above raw salmon

Raw ground pork stored below raw poultry

Raw poultry stored above raw pork roast

Sliced pineapple stored below raw steaks

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

If a food handler has a wound on the arm they must

apply ointment only.

cover the wound with any type of bandage.

cover the wound with an impermeable cover.

cover the wound with a dry, durable, tight-fitting bandage

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which food can be handled with bare hands?

Baked potatoes

Cheese for a pizza

Croutons for a salad

Salt as seasoning to a cooked dish

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