Foods I Review- 2.02

A frozen piece of salmon should NOT be thawed:

• under cold running water.

• as part of the cooking process.

• in the cooler.

• on the counter.

There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?

• sheet cake, carrots, raw eggs, ground beef

• carrots, ground beef, raw eggs, sheet cake

• ground beef, sheet cake, raw eggs, carrots

• carrots, raw eggs, sheet cake, ground beef

Which is the most important reason a food employee should not chew gum while preparing food?

• Customers may see and find it distasteful.

• Saliva can contaminate customers' food

• It can be a choking hazard.

• It prevents a food handler from tasting food.

All leftovers must be reheated for 15 seconds to the minimum temperature of:

• 135°F

• 145°F.

• 155°F.

• 165°F

A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?

• Yes, he can as long as he washes his hands well.

• Yes, he can as long as he is restricted to washing dishes.

• No, he must be excluded but can tomorrow.

• No, he must be excluded until cleared by a doctor.

What is the maximum number of days that homemade chicken salad can be held at 41°F?

• 2

• 3

• 6

• 7

Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?

• 120°F

• 135°F

• 145°F

• 175°F

One example of cross-contamination is when someone preparing food:

• uses separate cutting boards for raw and cooked meat.

• uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.

• washes fruits and vegetables under running water.

• prepares hand-battered food in small batches.

Which food was correctly cooled?

• a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours

• beans that did not cool to 70°F within 2 hours, but were reheated to 145°F for 15 seconds within 2 hours and then cooled correctly

• cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours

• a roast that cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F within an additional 6 hours

Slicing meat using a meat slicer left out at room temperature requires that:

• the slicer must be cleaned and sanitized every four hours

• the slicer must be cleaned and sanitized when done slicing meat for the day.

• the slicer must be cleaned and sanitized at the end of an volunteer’s shift.

• the slicer must be disassembled and put in the dishwasher.