ProStart Level 1 Chapters 6, 7, 8, and 10

______________ is inspecting, accepting, and, in some cases, rejecting deliveries of goods and services.

• storing
• pilfering
• receiving

After washing your hands, you should dry your hands with...

• A multiple use paper towel.

• A kitchen towel.

• A single use paper towel.

• Your apron.

Before serving any fruit--raw or cooked- the fruit must be

• zested.

• sliced.

• peeled.

• cleaned.

The temperature danger zone for potentially hazardous food is between:

• 61-120˚F

• 25-150˚F

• 70-100˚F

• 41-135˚F

The single most effective way to prevent foodborne illness is to

• Thoroughly cook food

• Wash hands often

• Properly freeze food

• Wear gloves at all times

Conditions that support the growth of microorganisms are:

• Moisture & Oxygen

• Food & Acidity

• Time & Temperature

• All of the above

To measure the temperature of cooked protein, place your food thermometer... 

• Into the thickest part

• Into the thinnest part

• On the surface

• Near the bone

Food should be thrown out if it has been held within the temperature danger zone after... 

• At least two hours

• At least three hours

• At least four hours

• At least five hours

Poultry should be cooked to a minimum temperature of... 

• 135˚F

• 140˚F

• 150˚F

• 165˚F

Fish should be cooked to a minimum internal temperature of... 

• 140˚F

• 145˚F

• 155˚F

• 165˚F