
Ch. 5 ServSafe
Quiz
•
Other
•
10th - 12th Grade
•
Practice Problem
•
Medium
ASHLEY HARDAWAY
Used 15+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
A delivery of fresh fish should be received at an internal temperature of 41°F or lower.
True
False
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Turkey should be rejected if the texture is firm and springs back when touched.
True
False
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
You should reject a delivery of frozen steaks covered in large ice crystals.
False
True
4.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Select the statement(s) that you should accept if you are in charge if receiving food for the restaurant.
Raw beef roast that are bright red
Chicken received at an internal temperature of 50°F
Eggs received at an air temperature of 45°F
Fresh salmon with flesh that springs back when touched.
5.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Select the statement(s) that you should accept if you are in charge if receiving food for the restaurant.
Flour that is damp
Lobsters with tails that fail to curl when picked up
Live oysters that have a mild seaweed smell
Frozen meat with large ice crystals on the meat and package
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is the most important factor in choosing a food supplier?
Its prices are the lowest.
Its warehouse is close to your establishment
It offers a convenient delivery schedule
It has been inspected and is compliant with local, state, and federal law.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How should whole, fresh salmon be packaged for delivery and storage?
Layered with salt
vacuum sealed
Wrapped in dry, clean cloth
Packed in self-draining crushed ice.
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