ServeSafe Chapter 5 Review Quiz

When using two-stage cooling, hot food must measure 70° F or lower within the first two hours.

• TRUE

• FALSE

Food on menus for children must be cooked well-done.

• TRUE

• FALSE

All microwave foods must be cooked to 165° F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout.

• TRUE

• FALSE

To ensure accurate temperature measurements, thermometers must be regularly calibrated.

• TRUE

• FALSE

To measure the temperature of a food, completely insert the stem of the ________ into the center of the thickest part of the food item.

• thermometer

• blast

• never

• servise

Four safe methods of cooling foods are: ice bath, small batch cooling, chill sticks or paddles and a ________ chiller.

• temperature

• never

• blast

• thermometer

________ thaw food at room temperature.

• blast

• never

• temperature

• thermometer

Cooking food to its recommended internal ________ will destroy most harmful microorganisms.

• temperature

• thermometer

• blast

• never

The Temperature Danger Zone is between:

• 39° F to 135° F.

• 40° F to 135° F.

• 35° F to 135° F.

• 41° F to 135° F.

All of the following are safe ways to thaw frozen food EXCEPT:

• Placing the frozen food in a refrigerator at 41° F or lower.

• Placing the frozen food under drinkable running water at 70° F or lower.

• Carefully covering the frozen food then place in a sanitized container at room temperature.

• Cooking the frozen food as part of a regular cooking procedure.