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WorksheetsChapter 3 TCS foods
Total questions: 50
Worksheet time: 2hrs 40mins
In order to thaw meat you should...
Place it in the microwave on high temperature
Place it in a sink full of hot water
Place it on the countertop at room temperature
Place it in the refrigerator on a plate
The danger zone refers to temperatures of...
30 degrees – 100 degrees F
41 degrees – 135 degrees F
20 degrees – 90 degrees F
35 degrees – 180 degrees F
Cook food to the proper ______ temperature
internal
external
surface
all of the above
What type of food has a safe internal cooking temperature of 165 degrees F?
poultry
pork
fish
lamb
It is okay to wear nail polish and acrylic nails while preparing food in a professional kitchen.
True
False
What is the main cause of cross-contamination?
Packaging materials
Food handlers
Kitchen counters
Cooking equipment
What is the temperature danger zone?
41F-140F
41F-135F
32F-70F
70F-125F
TCS foods are...
food that require temperature control for safety
food that require time control for safety
foods that require taste control for safety
foods that require time & temperature control for safety
What internal temp should whole poultry be cooked to?
140F
155F
165F
170F
What internal temp should ground beef or pork be cooked to?
140F
155F
165F
170F
What internal temp should steaks/chops of beef, pork, veal, or lamb be cooked to?
140F
155F
165F
145F
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order
Cook food to the appropriate minimum internal temperatures
Store cold food at 41* or lower
Label chemical containers correctly
The three categories for unsafe food contamination.
Biological
Chemical
Physical
Supernatural
What are the 2 ways to calibrate a thermometer?
Ice point
Boiling point
Touch point
Air point
What is the best way to calibrate a thermometer?
Ice point
Boiling point
Touch point
Air point
When should you reject food?
If meat, fish, or poultry is Slimy, sticky, or dry
Food from a reputable supplier will not have these issues.
Has passed the use-by or expiration date
Has an abnormal color or is moldy
Smells wrong or unpleasant
Does it Stay, or Does it Go? Which product(s) should be rejected?
Milk received at an internal temperature of 38˚F (3˚C)
Fresh salmon with dry flesh
Chicken received at an internal temperature of 50˚F (10˚C)
Frozen meat with large ice crystals on the packaging
What is this label missing?
Date it was made
Ingredients
Date it must be thrown out.
Time
Initials
What does FIFO stand for?
First In First Out
Flour Infusion Fava-Bean Oil
Fats In Fats Out
Five In Five Out
Is This a Safe Way to Thaw Food?
Yes
No
Maybe
What are the four ways that are acceptable to thaw food?
Cooking
On the counter
dishwasher
Fridge
On the porch
Car
In Cold Water
140o Water
Microwave
In hot water
Garage
On the counter
Cooking
Fridge
Microwave
In cold water
Do you prep large batches TCS food?
Yes
No
Maybe
What Internal Temperature Should Poultry Be Cooked To?
155˚F (68˚C) for 17 seconds
135˚F (63˚C) for 15 seconds.
145˚F (63˚C) for 15 seconds
165˚F (74˚C) for <1 second (Instantaneous)
TCS is a food that requires time/temperature control to limit microorganism growth.
true
false
Which of the following needs time and temperature control for safety?
milk
flour
grapes
bread
Which of these is a TCS food?
baked bread
baked potato
dry crackers
uncooked rice
What is the temperature range for the temperature danger zone?
0-32° Fahrenheit
32-41° Fahrenheit
41-135° Fahrenheit
Where is the best part of a food to test its internal temperature?
outside edge of the food
thickest part of the food
thinnest part of the food
center of the food
Is it safe to accept meat from a distributor that is 50° Fahrenheit?
no, it should be below 41°
yes, that is an acceptable temperature
If food is thawed in a microwave, it should then be
stored at the appropriate temperature in a cooler.
cooked right away.
thrown out.
A food item that is received with an expired use-by date should be
rejected.
used immediately.
accepted but labeled differently.v
accepted but kept separate from other items.
Large ice crystals in a case of frozen food are evidence that the product may have been
received at 6ºF to 10ºF (-14ºC to -12ºC).
stored at 6ºF to 10ºF (-14ºC to -12ºC).
thawed and refrozen.
shipped correctly.
At what internal temperature should cold TCS food be received?
41ºF (5ºC) or lower
45ºF (7ºC) or lower
51ºF (10ºC) or lower
55ºF (13ºC) or lower
Does the food need Time and Temperature Control for Safety?
Yes
No
Maybe
Does the food need Time and Temperature Control for Safety?
Yes
No
Maybe
Does the food need Time and Temperature Control for Safety?
Yes
No
Maybe
Does the food need Time and Temperature Control for Safety?
Yes
No
Maybe
Does the food need Time and Temperature Control for Safety?
Yes
No
Maybe
Does the food need Time and Temperature Control for Safety?
Yes
No
Maybe
Does the food need Time and Temperature Control for Safety?
Yes
No
Maybe
Does the food need Time and Temperature Control for Safety?
Yes
No
Maybe
Does the food need Time and Temperature Control for Safety?
Yes
No
Maybe
Does the food need Time and Temperature Control for Safety?
Yes
No
Maybe
Should you take the temperature of food items in multiple places?
Yes
No
Maybe
At What Temperature Should Hot TCS Food Be Received?
160o or lower
41o or lower
120o or higher
135o or higher
When should you reject food?
If meat, fish, or poultry is Slimy, sticky, or dry
Food from a reputable supplier will not have these issues.
Has passed the use-by or expiration date
Has an abnormal color or is moldy
Smells wrong or unpleasant
What method should never be used to thaw food?
Place the item in a cooler
Place the item on a prep counter
Microwave the item
Cook the item
What item is considered acceptable work attire for a food handler?
False eyelashes
Nail polish
Plain-band ring
Antimicrobial watch band
What must a food handler with a hand wound do to safely work with food?
Bandage the wound with an impermeable cover and wear a single-use glove
Bandage the wound and avoid contact with food for the rest of the shift
Wash the wound and wear a single-use glove
Apply iodine solution and a permeable bandage
