SS Chapter 8 Review

Hot beef and vegetable soup should be held at

• 120°F or higher.

• 135°F or higher.

• 150°F or higher.

• 160°F or higher.

What is the first step in cooling a 10 pound roast quickly and correctly?

• Leave it at room temperature overnight

• Cut into smaller pieces

• Place it under a fan

• Put it in the cooler immediately

Which food was correctly cooled? A cooked turkey that cooled from 135°F (57°C) to 70°F (21°C) within two hours and from 70°F (21°C) to 41°F (5°C) within an additional four hours.

• A cooked chicken that cooled from 140°F (60°C) to 75°F (24°C) within two hours and from 75°F (24°C) to 40°F (4°C) within an additional four hours.

• A cooked turkey that cooled from 135°F (57°C) to 70°F (21°C) within two hours and from 70°F (21°C) to 41°F (5°C) within an additional four hours.

• A cooked beef that cooled from 150°F (65°C) to 80°F (27°C) within two hours and from 80°F (27°C) to 45°F (7°C) within an additional four hours.

• A cooked pork that cooled from 130°F (54°C) to 68°F (20°C) within two hours and from 68°F (20°C) to 42°F (6°C) within an additional four hours.

What is the minimum internal cooking temperature for eggs that will be hot-held for service?

• 145°F for 15 seconds

• 150°F for 10 seconds

• 155°F for 17 seconds

• 160°F for 20 seconds

When must a consumer advisory be provided for menu items containing TCS food?

• When the item is raw or undercooked.

• When the item is fully cooked.

• When the item is served cold.

• When the item is pre-packaged.

What is the minimum internal cooking temperature for stuffed pork chops?

• 145°F for 1 second

• 160°F for 1 second

• 165°F for 1 second

• 170°F for 1 second

Food that will be hot-held must be reheated to an internal temperature of

• 145°F for 10 seconds within one hour

• 165°F for 15 seconds within two hours

• 180°F for 5 seconds within three hours

• 150°F for 20 seconds within one hour

A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to?

• 125°F

• 135°F

• 145°F

• 155°F

When cooking TCS food using a microwave, which step is NOT accurate?

• Serve within 30 seconds to ensure that the food items stay hot for service

• Cook to an internal temperature of 165°F for 15 seconds

• Rotate foods at least once midway through the cooking process

• Cover foods to retain moisture

What can occur if prep tables are not cleaned and sanitized between uses?

• Cross-contamination

• Food spoilage

• Increased cooking time

• Flavor alteration