WorksheetsSS Ch 9 Test Review The Flow of Food: Service
Total questions: 15
Worksheet time: 8mins
What item must guests take each time they return to a self-service area for more food? *
Extra napkins
clean plate
Hand sanitizer
New serving Spoon
Bare hand contact with drinking glasses is acceptable if they are stacked and carried with two hands? *
false
true
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? *
4
8
6
2
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? *
6
2
8
4
Which part of the plate should a food handler avoid touching when serving guests? *
Edge
Side
Top
Bottom
At what maximum internal temperature should cold TCS food be held?
32
41
60
0
A pan of lasagna at 165F (74 C) was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label? *
Use-by time and reheating and service instructions
Use-by date and reheating and service instructions
Use-by date and time and reheating and service instructions
Use-by date and time and reheating instructions
At what minimum temperature should hot TCS food be held?
125
145
155
135
How often MUST you check the temperature of food that is being held without temperature control? *
At least every 4 hours
At least every 6 hours
At least every 8 hours
At least every 2 hours
Which of the following are items that can be re-served to customers?
wrapped crackers and condiment packets
uneaten salsa
uneaten bread or roll baskets
uneaten basket of chips
How often do serving utensils need to be cleaned and sanitized if using continuously? *
at least every 3 hours
at least every 4 hours
at least every 2 hours
once an hour
Installing _______ at self service areas can help protect food from contamination. *
hand washing stations
sneeze guards
hand sanitizer
cameras
How should Food Service Tents and Temporary units be constructed? *
in a food service van or bus
with a hand washing station
to keep out dirt and pests, cover floors with mats or platforms, walls with a ceiling
with a cleaning closet for brooms, mops and santizer solution.
What information and instructions must be provided if leftovers are given to guests? *
discard date, storage and reheating instructions
date it was prepped and current temperature
label with common name
ingredients and nutritional information
How often should you check temperatures when holding food? This gives you time for what?
every 2 hours, corrective action
every 4 hours, corrective action
every 6 hours, corrective action
it's okay not to check
