
Chapter 9 Quiz
Authored by AMANDA WILDBLOOD
Other
9th Grade
Used 11+ times

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25 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What part of the plate should a food handler avoid touching when serving guests? Mark only one oval.
Top
Bottom
Edge
Side
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? Mark only one oval.
8
2
4
6
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
At what maximum internal temperature should cold TCS food be held? Mark only one oval.
60°F
0°F
32°F
41°F
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What item(s) must guests take each time they return to a self-service area for more food? Mark only one oval.
New serving spoon
Clean plate
Extra napkins
Hand sanitizer
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
At what minimum temperature should hot TCS food be held? Mark only one oval.
145°F
115°F
125°F
135°F
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out? Mark only one oval.
8
2
4
6
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How often must you check the temperature of food that is being held with temperature control?
At least every 8 hours
At least every 2 hours
At least every 4 hours
At least every 6 hours
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