Coco Crew - FSM Practice Test 1

What thermometer is best suited for checkings a dishwashing machine's final rinse temperature?

• Time-temperature indicator

• Infrared thermometer

• Maximum Registering Thermometer

• Immersion Probe

What is the minimum internal cooking temperature for chicken breast?

• 135°F (57°C) for 4 minutes

• 145° F (63°C) for 4 minutes

• 155°F (68°C) for 15 seconds

• 165°F (74°C) for 15 seconds

What should a server do when taking a food order from customers who have concerns about food allergies?

• Describe each menu item to customers who ask, including any "secret" ingredients

• Explain the symptoms of an allergic reaction to customers before they order

• When customers arrive, tell them the food may cause allergic reactions

• Tell customers with food allergies they will not be able to receive service

A food handler has cooled a container of chili to 70°F (21°C) in 1 hour. How much time is left to cool the chili to 41°F (5°C)?

• 2 hours

• 3 hours

• 4 hours

• 5 hours

When must a food handler change gloves?

• After 1 hour of constant use

• As soon as they become dirty or torn

• At the end of the shift

• Every 6 hours

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members.

What item is not safe to serve?

• Pancakes

• Soft boiled eggs

• Corned beef hash

• Mayonnaise

What temperature must cooked vegetables reach to be safely hot-held for service?

• 135°F (57°C)

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

What temperature must stuffed lobster be cooked to?

• 135°F (57°C) for 4 minutes

• 145°F (63°C) for 4 minutes

• 155°F (68°C) for 15 seconds

• 165°F (74°C) for 15 seconds

What must an operation do before packaging fresh juice on-site for later sale?

• Obtain a variance

• Freeze the juice

• Hold produce at 41°F (5°C) or lower

• Contact OSHA

What should a food handler do with food after it is thawed in the microwave?

• Cook it using conventional cooking equipment

• Cover the food to prevent it from drying out

• Check the temperature in at least 2 places

• Let the food stand for 2 minutes before cooking