Ch 3 Controlling Time & Temperature Quiz

Check the food items that need time & temperature control to keep it safe. (Mark all that apply)

• Ham
• Baked Potato in foil
• Strawberries

• Flour

• Sprouts

Check the lower end of the temperature danger zone.

• 20 F
• 32 F
• 41 F
• 50 F

Check the upper end of the temperature danger zone

• 120 F
• 126 F
• 135 F
• 164 F

Where should you check the temperature of food.

• On the top surface
• On the bottom surface
• In the thickest part
• In the thinnest part

What you should do after using a thermometer

• Wash it well then let it dry
• Wipe it off and put it back in its case
• Let it air-dry
• Wash, rinse, sanitize, and air-dry it.

Check the food storage label that is incomplete.

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• 

Check the cold food stored at the wrong temperature.

• Milk stored at 38F
• Yogurt stored at 51F

Check the frozen poultry being thawed the wrong way.

• In a pan on a prep table
• In a pan in the cooler
• As part of the cooking process
• Under cold running water

Check the food being prepped incorrectly.

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• 

Check the items that you should accept.

• Sushi-grade tuna frozen solid
• Milk received at an internal temperature of 38F
• Chicken received at an internal temperature of 50F
• Fresh Salmon with dry flesh
• Frozen meat with large ice crystals on the packaging