Chapter Five Review Quiz

When using two-stage cooling, hot food measure 70°F or lower within the first two hours.

• True

• False

Food on menus for children must be cooked well-done.

• True

• False

All microwave foods must be cooked to 165°F, stirred, and then held for two minutes to ensure that the heat is evenly distributed throughout.

• True

• False

To ensure accurate temperature measurements, thermometers must be regularly calibrated.

• True

• False

To measure the temperature of a food, completely insert the stem of the ___________ into the center of the thickest part of the food item.

• straw

• meat fork

• pencil

• thermometer

Four safe methods of cooling foods are: ice bath, small batch cooling, chill sticks or paddles and a _____ chiller

• slow

• blast

• fast

• quick

_____ thaw food at room temperature.

• alwaus

• never

• sometimes

• occasionally

Cooking food to its recommended internal ___________ will destroy most harmful microorganisms.

• temperature

• perfection

• destination

• goal

The Temperature Danger Zone is between:

• 39° F to 135°F

• 40°F to 135°F

• 35°F to 135°F

• 41°F to 135°F

All of the following are safe ways to thaw frozen food except:

• Placing the frozen food in a refrigerator at 41°F or lower.

• Placing the frozen food under drinkable running water at 70°F or lower.

• Carefully covering the frozen food then place in a sanitized container at room temperature.

• Cooking the frozen food as part of a regular cooking procedure.