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bảng tínhFood Handlers Chapter 3: Controlling Time & Temperature
Total câu hỏi: 18
Worksheet time: 11mins
The temperature at the lower end of the temperature danger zone is...
20°F(-7°C)
32°F(0°F)
41°F(5°C)
50°F(10°C)
You should check the temperature of food
(a)
The upper end of the temperature danger zone is...
120°F (49°C)
126°F (52°C)
135°F (57°C)
164°F (73°C)
Select the food item that needs time and temperature control to keep it safe
All-Purpose Flour
Cooked Proteins
Fresh Strawberries
Baked Potatoes in Tin Foil
Select the food items that need time and temperature control to keep it safe.
Raw Hamburger Meat
Raw Fish
Alfalfa Sprouts
Canned Food
What should you do after using a thermometer?
Wash it well and then let it dry
Wipe if off and put it back in its case.
Let it air-dry
Wash, rinse, sanitize and air dry.
Select the food storage label that is incomplete
Select the cold food stored at the wrong temperature.
Cottage Cheese stored at 51 F.
Liquid Egg Yolks stored at 38 F
Select the image of the frozen chicken being thaw the wrong way.
Frozen chicken on the counter.
Frozen Chicken in a walk-in refrigerator
Select the food being prepped incorrectly.
Food is overflowing.
Food is temperature controlled.
Select the foods that you would reject.
Chicken received at an internal temperature of 50F
Fresh salmon with dry flesh
Frozen meat with large ice crystals on the packaging.
Select the image of the chicken that has been cooked to the incorrect temperature.
Select the image of the hamburger that has been cooked to the wrong temperature.
Who is at higher risk for foodborne illness?
a 36-year-old man
a 74-year old man.
Select the stew that was cooled correctly.
A pot of stew was cooled from 135F to 70F in two hours and to 41F in the next four hours.
Pot of stew that was cooled from 135F to 70F in four hours and to 41F in the next two hours.
Select the refried beans that were hot-held correctly.
The refried beans were held on a steam table at 135F
The refried beans were held on a prep table at 115 F
Select the soup that was correctly reheated for hot-holding.
Soup reheated to 145F for 15 seconds within 2 hours.
Soup reheated to 165F for 15 seconds within 2 hours.
Select the food items you would accept.
Milk received at an internal temperature of 38F.
Sushi-grade tuna frozen solid.
Hot roast beef received at an internal temperature of 125F.
