ServSafe 8th edition Chapter 8/9
9th - 12th Grade
•20 Qs
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ServSafe 8th edition Chapter 8/9
Quiz
•
Professional Development
•
9th - 12th Grade
•
Practice Problem
•
Medium
jim Blow
Used 40+ times
FREE Resource
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20 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
True or False: you can thaw food under running water with a temperature of 75 degrees
TRUE
FALSE
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
True or False: Cooling food down from 180 degrees to 70 degrees in 3 hours is acceptable?
TRUE
FALSE
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
True or False: You must cook ground duck to 165 degrees?
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
True or False: You need a variance document if you are going to produce fresh juice without a warning label?
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The minimal internal cooking temperature of ground beef?
165
155
145
135
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The internal cooking temperature of whole fish?
135 degrees Fahrenheit
155 degrees Fahrenheit
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The internal cooking temperature of a meatloaf?
134
145
155
165
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