Chapter 9 Servsafe

Quiz
•
Life Skills
•
9th - 12th Grade
•
Medium
Sarah Tunstill
Used 50+ times
FREE Resource
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Which part of the plate should a food handler avoid touching when serving guests?
Bottom
Edge
Side
Top
2.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?
2
4
6
8
3.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
At what maximum internal temperature should cold TCS food be held?
0 Degrees F
32 Degrees F
41 Degrees F
60 Degrees F
4.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
What item must guests take each time they return to self service area for more food?
Clean Plate
Extra napkins
Hand Sanitizer
New Serving Spoon
5.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
At which minimum temperature should hot TCS food be held?
115 Degrees F
125 Degrees F
135 Degrees F
145 Degrees F
6.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
An operation is located in a jurisdiction that allow it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?
2
4
6
8
7.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
How often must you check the temperature of food that is being held with temperature control?
At least every 2 hours
At least every 4 hours
At least every 6 hours
At least every 8 hours
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