Catering Unit #2 (4-7) Test

True or False: The proper method for cooling a large pot of chili is to place the chili into an ice water bath before refrigerating.

• True

• False

True or False: Beef Stew must be cooled from 135 to 70 degrees F within 2 hours and from 70 to 41 degrees F within 3 hours.

• True

• False

True or False: Immediately after thawing food in the microwave you must freeze it.

• True

• False

True or False: The warmest acceptable receiving temperature for eggs is 41 degrees F.

• True

• False

True or False: Raw poultry should be placed on the bottom shelf of the fridge/cooler.

• True

• False

True or False: Ready to eat food should be placed on the bottom shelf of the fridge/cooler.

• True

• False

True or False: The danger with thawing foods at room temperature is time-temperature abuse.

• True

• False

True or False: When returning to self-service areas for more food, customers should not refill their plates.

• True

• False

True or False: Food that will be hot-held for service must be held at a minimum internal temperature of 165 degrees F.

• True

• False

True or False: Placing food directly into a refrigerator is NOT a proper way to cool hot food.

• True

• False