ServSafe Chapter 5

A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board?

• It must be dried with a paper towel

• It must be turned over to the other side

• It must be washed, rinsed and sanitized

• It must be rinsed in hot water and air-dried

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

• Just past the tip of the thermometer stem

• Halfway between the tip of the thermometer stem and the dimple

• Up to the dimple in the thermometer stem

• Past the dimple of the thermometer stem

A cook is checking the internal temperature of a beef roast. Where should the thermometer probe be placed?

• At the edge of the food

• On the surface of the food

• In the thickest part of the food

• In the thinnest part of the food

What device can be used to record time-temperature abuse during the delivery of food?

• Thermocouple

• Thermistor

• Time-temperature indicator

• D. Bimetallic stemmed thermometer

What happens when food spends too much time in the temperature danger zone?

• Pathogens have time to grow

• Pathogens are reduced to safe levels

• Food quality is maintained

• Toxins are destroyed

What probe should be used to check the temperature of a pot of soup?

• Air probe

• Surface probe

• Immersion probe

• Penetration probe

Which thermometer is incapable of measuring the internal temperature of food?

• Bimetallic stemmed thermometer

• Infrared thermometer

• Thermocouple

• Thermistor

A thermometer is used to measure the temperature of food must be accurate to what temperature?

• +/-5 ℉

• +/-4 ℉

• +/-3 ℉

• +/-2℉

When getting ready to check the temperature of a turkey breast, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

• Calibrate the thermometer

• Confirm the position of the dimple

• Take the temperature of turkey

• Install a surface probe on the thermometer

How can the risk of cross-contamination be reduced when prepping different types of food on
the same prep table?

• Prep raw and ready-to-eat food at the same time

• Prep raw and ready-to-eat food at different times

• Prep ready-to-eat food after raw food

• Clean and sanitize the table after you are done using it