Culinary 1 Mindterm

With approved procedures in place, cold food can be held without temperature control for ____ hours if it does not exceed 70°F (21°C).

• 2

• 4

• 6

• 8

What must food handlers do when handling ready-to-eat food?

• wear gloves

• use hand sanitizer

• cover wounds with bandages

• touch the food as little as possible

Which item may be re-served to another customer?

• 
  a partially used cup of salsa

• unopened condiment packets

• uneaten bread from a bread basket

• an uneaten pickle used as a plate garnish

Food for off-site service should be labeled with reheating and service instructions and a(n)

• 
  list of ingredients

• use-by-date and time

• date of preparation

• inspection stamp

What is the discard date for the macaroni salad that was prepared and stored on September 20?

• September 25

• September 26

• September 27

• September 28

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?

• 
  2 days

• 5 days

• 7 days

• 9 days

What is the temperature Danger Zone where bacteria can grow?

• 41-135

• 71-125

• 40-70

• 135-165

What internal temperature do crab cakes need to be brought to?

• 135

• 145

• 155

• 165

What internal temperature does ground turkey need to brought to?

• 135

• 145

• 155

• 165

How many hours do you have to COOL food down to 70 degrees?

• 2 hours

• 4 hours

• 6 hours

• 8 hours