ServSafe Chapter 6 // Review

What is the main goal during the preparation stage of food flow?

• To cook food as fast as possible

• To prevent cross-contamination and time-temperature abuse

• To cool food quickly for storage

• To check deliveries for damage

Which is a correct rule for using additives?

• Use as much as needed to improve color

• Use only additives approved by your local authority

• Use sulfites on raw produce to keep it fresh

• Add color to improve food appearance

Presenting food honestly means:

• Using colored lights to make food look appealing

• Serving the food exactly as described

• Substituting similar products when items run out

• Adding additives to improve appearance

When food has been handled by a sick employee, it must be:

• Washed

• Cooked to 165°F

• Frozen

• Thrown out

Which of the following is an example of cross-contamination?

• Using a clean knife to slice bread

• Using the same cutting board for raw chicken and lettuce

• Wearing gloves while assembling a salad

• Holding soup at 135°F

To prevent time-temperature abuse during prep, you should:

• Keep food out of refrigeration while working

• Remove only as much food as you can prep at one time

• Use the same cutting board for all ingredients

• Keep food near the grill for easy access

Which is an acceptable method for thawing food?

• On the counter overnight

• Under running water at 70°F or lower

• In a sink of standing warm water

• On top of the oven while cooking

Thawed food must never rise above:

• 32°F for more than 2 hours

• 41°F for more than 4 hours

• 50°F for more than 6 hours

• 45°F for more than 3 hours

When thawing food in a microwave, it must be:

• Cooked immediately after thawing

• Returned to the cooler for 4 hours

• Covered and refrigerated before use

• Left at room temperature for 1 hour

Slacking is:

• Cooling hot food before storage

• Gradually thawing frozen food before deep-frying

• Holding food in hot water before service

• Using ice paddles to cool food