ServSafe Manager Chapters 5-9 Quiz

Which of the following is an improper method for cooling a large pot of chili?

• Stir the chili with plastic ice paddles.

• Place the pot of chili into an ice water bath.

• Place the chili into a blast chiller.

• Place the pot of hot chili into a refrigerator.

Beef stew must be cooled from 135°F to 70°F within _______ hours and from 70°F to 41°F in the next _________ hours.

• 2, 4

• 3, 2

• 4, 2

• 2, 3

What must you do immediately after thawing food in a microwave?

• Hold it

• Cook it

• Cool it

• Freeze it

What is the warmest acceptable receiving temperature for eggs?

• 32°F

• 41°F

• 45°F

• 50°F

Where should raw poultry be placed in a cooler?

• On the top shelf

• Next to produce

• On the bottom shelf

• Above ready-to-eat food

What is the minimum internal cooking temperature for stuffed pork chops?

• 135°F

• 145°F

• 155°F

• 165°F

Why is first-in, first-out (FIFO) storage used?

• To ensure that the oldest food is used first.

• To ensure that the newest food is used first.

• To reduce the time it takes to store new shipments.

• To use food that has passed its expiration date.

What is the minimum internal cooking temperature for egg, meat, poultry, and seafood cooked in a microwave?

• 135°F

• 145°F

• 155°F

• 165°F

What is the danger when thawing food at room temperature?

• Cross-contamination

• Poor personal hygiene

• Physical contamination

• Time-temperature abuse

Serving utensils should be used to serve a maximum of ______ food item(s) at a time.

• 1

• 2

• 3

• 4