Chapter 7: The Flow of Food: Storage

Chapter 7: The Flow of Food: Storage

10th Grade

30 Qs

quiz-placeholder

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Chapter 7: The Flow of Food: Storage

Chapter 7: The Flow of Food: Storage

Assessment

Quiz

Hospitality and Catering

10th Grade

Hard

Created by

Fredrick Monroe

FREE Resource

30 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Ready-to-eat TCS food must be date marked if it will be stored for longer than

12 hours.

24 hours.

36 hours.

48 hours.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?

2 days

5 days

7 days

9 days

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What items are stored correctly in a cooler?

Salmon stored below ground turkey

Kale stored below raw hamburger patties

Raw chicken thighs stored above pork chops

Raw shrimp stored above raw steak

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Any item not stored in its original container must be

labeled.

thrown out.

used immediately.

served as quickly as possible.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What must be included on the label of food that has not been stored in its original container?

The food’s common name

A list of ingredients

Major allergens

Preservatives in the food

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the discard date for tuna salad that was prepared and stored on October 1?

October 6

October 7

October 8

October 9

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A chef is preparing a dish that includes beef and pork. If the beef has a use-by date of September 4 and the pork has a use-by date of September 6, what is the discard date of the dish?

September 3

September 4

September 5

September 9

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