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WorksheetsTemperatures Review for ServSafe Exam
Total questions: 81
Worksheet time: 3mins
Name
Class
Date
1.
Air Probe thermometer accuracy
a)
+ / - 1°F
b)
+ / - 2°F
c)
+ / - 3°F
d)
+ / - 5°F
2.
All cold TCS food recieved OVER 41°F must be cooled to 41°F or LESS within ____.
a)
20 minutes
b)
60 minutes
c)
2 hours
d)
4 hours
3.
Angel Hair Pasta with butter
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
4.
Baked Chicken
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
5.
Beef Hamburger
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
6.
Boiled Crab
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
7.
Boiling Point Thermometer Calibration
a)
0°F
b)
32°F
c)
100°F
d)
212°F
8.
Braised Pork Chops
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
9.
Brocolli with cheese sauce for a buffet
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
10.
Canned Corn, for a self-serve banquet
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
11.
Chicken Cordon Bleu
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
12.
Cold held food without temperature control must never exceed
a)
41°F
b)
50°F
c)
70°F
d)
80°F
13.
Cold holding temperature
a)
0°F or frozen solid
b)
41°F
c)
45°F
d)
Air temp of 50°F
14.
Country Fried Steak
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
15.
Crab Cake
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
16.
Dishwasher thermometer accuracy
a)
+ / - 1°F
b)
+ / - 2°F
c)
+ / - 3°F
d)
+ / - 5°F
17.
Fettucini with Chicken Alfredo
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
18.
Fried Alligator Tail
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
19.
Frog Legs
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
20.
Green Beans, hot held for service
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
21.
Grilled pineapples
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
22.
Grilled Ribeye Steak
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
23.
Grilled Salmon
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
24.
Grits
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
25.
Ground chicken Sausage
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
26.
Ground Emu Burger
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
27.
Ground Lamb
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
28.
Honey Smoked Ham
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
29.
Hot holding temperature
a)
135°F
b)
145°F
c)
155°F
d)
165°F
30.
Ice Point Thermometer Calibration
a)
0°F
b)
32°F
c)
100°F
d)
212°F
31.
In two-stage cooling, temperatures must go from ____________ in 2 hours.
a)
135°F to 70°F
b)
125°F to 60°F
c)
70°F to 41°F
d)
60°F to 35°F
32.
In two-stage cooling, temperatures must go from ____________ in 4 hours.
a)
135°F to 70°F
b)
125°F to 60°F
c)
70°F to 41°F
d)
60°F to 35°F
33.
Lasgagna
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
34.
Leg of Lamb
a)
130°F for 28 minutes
b)
136°F for 28 minutes
c)
140°F for 28 minutes
d)
145°F for 28 minutes
35.
Made-to-order Ham and Swiss Omlet
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
36.
Marinade-Injected Beef Roast
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
37.
Mashed Potatoes
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
38.
Mechanically Tenderized Meat
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
39.
Most Dangerous Temperature Range for Bacterial Growth
a)
70°F to 125°F
b)
75°F to 135°F
c)
41°F to 135°F
d)
90°F to 115°F
40.
NY Strip Steak
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
41.
Oatmeal
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
42.
Operating Temperature, single-tank dishwasher
a)
165°F
b)
171°F
c)
180°F
d)
200°F
43.
Ostrich Steaks
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
44.
Pan-fried Veal Scallopini
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
45.
Pasteurized eggs NOT being served to a high risk population
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
46.
Poached Flounder
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
47.
Pork Sausage
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
48.
Probe thermometer accuracy
a)
+ / - 1°F
b)
+ / - 2°F
c)
+ / - 3°F
d)
+ / - 5°F
49.
Rabitt Stew
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
50.
Ratites
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
51.
Recieve frozen food
a)
0°F or frozen solid
b)
41°F
c)
45°F
d)
Air temp of 50°F
52.
Receive live shellfish at
a)
0°F or frozen solid
b)
41°F
c)
45°F Air Temp
d)
50°F Internal
53.
Receive milk at
a)
0°F or frozen solid
b)
41°F
c)
45°F Internal Temp
d)
Air temp of 50°F
54.
Recieve most cold food
a)
0°F or frozen solid
b)
41°F
c)
45°F
d)
Air temp of 50°F
55.
Receive shell eggs at
a)
0°F or frozen solid
b)
41°F
c)
Air Temperature of 50°F
d)
Air temperature of 45°F
56.
Receive shucked shellfish (scallops, shrimp) at
a)
0°F or frozen solid
b)
41°F
c)
45°F or lower
d)
Air temp of 50°F
57.
Rice Pilaf
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
58.
Rinse Temperature, 3 compartment sink sanitizing
a)
165°F
b)
171°F
c)
180°F
d)
200°F
59.
Rinse Temperature, high temp dishwasher
a)
165°F
b)
171°F
c)
180°F
d)
200°F
60.
Roast Beef
a)
136°F for 4 minutes
b)
140°F for 4 minutes
c)
145°F for 4 minutes
d)
155°F for 4 minutes
61.
Roast Pork Loin
a)
125°F for 36 minutes
b)
135°F for 36 minutes
c)
140°F for 36 minutes
d)
145°F for 15 seconds
62.
Roast Turkey
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
63.
Roasted Tomatoes
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
64.
Running water method of thawing frozen food
a)
50°F
b)
60°F
c)
70°F
d)
80°F
65.
Salmon Crocquette (salmon cake)
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
66.
Sausage Dressing (Stuffing)
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
67.
Scrambled Eggs for a Breakfast Buffet
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
68.
Shell Eggs hot held for service
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
69.
Shell eggs that will be served immediately
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
70.
Steamed brocolli
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
71.
Steamed Lobster
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
72.
Store cold TCS foods at
a)
0°F or frozen solid
b)
41°F
c)
45°F
d)
Air temp of 50°F
73.
Store frozen TCS foods at
a)
0°F or frozen solid
b)
41°F
c)
45°F
d)
Air temp of 50°F
74.
Stuffed Duck
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
75.
Stuffed Flounder
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
76.
Temperature Danger Zone
a)
41°F to 135°F
b)
35°F to 141°F
c)
32°F to 140°F
d)
40°F to 140°F
77.
Three Cheese Ravioli
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
78.
Tuna Casserole
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
79.
Vegetarian Baked Beans
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
80.
Venison Roast
a)
135°F
b)
145°F
c)
155°F
d)
165°F
e)
n/a
81.
Wash hands in water
a)
90°F
b)
100°F
c)
110°F
d)
120°F
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