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WorksheetsPOH TCS Foods
Total questions: 20
Worksheet time: 2hrs 40mins
What does TCS stand for?
Time for Cooking Steak
Time Temperature Control for Safety
Temperature Controls
Temperature for Cooked sandwiches
Reorder the following according from the lowest to highest cooking temperature
Grilled corn
Fried catfish
Roast beef
Grilled chicken
Match the following food with the correct internal temperature
Fried chicken
165
Steamed broccoli
135
Reheated leftover macaroni and cheese
165
Grilled salmon filet
145
Ground beef meatballs
155
Which of the following is NOT poultry?
Roasted duck
Fried catfish
Turkey burger
Chicken nuggets
Which food contains soy?
Tofu
Sliced cheese
Bread
Bacon
Which food does not contain dairy?
Yogurt
Cheese
Roasted potato
Ice cream
Which is NOT a fish?
Catfish
Salmon
Tilapia
Crab
Which food contains shellfish or crustaceans?
Crabcakes
Vegetable soup
Fish sticks
Cheese nachos
The temperature range (41˚F - 135˚F) when bacteria grows rapidly is called the
Stranger Danger Zone
Temperature Danger Zone
Time and Temperature Control for Safety
Sudden Bacteria Attack
Which is an example of sprouts?
Bean sprouts
lettuce
kale
cabbage
Which foods require time and temperature control?
Vanilla ice cream
Potato chips
Bananas
Candy
Foods that can be eaten without further preparation, cooking, or washing
Fast food
Ready-to-Eat food
Convenience food
Hamburgers
Which food contains shell eggs?
Omelette
Ham sandwich
French fries
Refried beans
Which dish contains heat-treated plant food?
Chocolate candy
Steamed rice
Grilled chicken
Ranch
Cut tomatoes, lettuce, and melons are all TCS foods
True
False
Baked potatoes are NOT a TCS food
True
False
All fresh meats are TCS foods
True
False
A power outage has caused TCS foods at a buffet to go without any temperature control for more than 6 hours. What should the manager do with the food?
Reheat it the next day
Throw it away
Give it to potential customers as free samples
Donate it to a shelter
How many TCS ingredients are in this pancake recipe?
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 tablespoon white sugar
¼ teaspoon salt, or more to taste
1 ¼ cups milk
3 tablespoons butter, melted
1 egg
1
2
3
4
As food handlers, we have the most control over which factor for keeping food safe?
Choosing reputable suppliers
Making sure the people we cook with have good personal hygiene
Controlling time and temperature
Ensuring that food is always well seasoned
