WorksheetsCh 3 Controlling Time & Temperature Quiz
Total questions: 16
Worksheet time: 8mins
Name
Class
Date
1.
Check the food items that need time & temperature control to keep it safe. (Mark all that apply)
a)
Ham
b)
Baked Potato in foil
c)
Strawberries
d)
Flour
e)
Sprouts
2.
Check the lower end of the temperature danger zone.
a)
20 F
b)
32 F
c)
41 F
d)
50 F
3.
Check the upper end of the temperature danger zone
a)
120 F
b)
126 F
c)
135 F
d)
164 F
4.
Where should you check the temperature of food.
a)
On the top surface
b)
On the bottom surface
c)
In the thickest part
d)
In the thinnest part
5.
What you should do after using a thermometer
a)
Wash it well then let it dry
b)
Wipe it off and put it back in its case
c)
Let it air-dry
d)
Wash, rinse, sanitize, and air-dry it.
6.
Check the food storage label that is incomplete.
a)
Option 1
b)
Option 2
7.
Check the cold food stored at the wrong temperature.
a)
Milk stored at 38F
b)
Yogurt stored at 51F
8.
Check the frozen poultry being thawed the wrong way.
a)
In a pan on a prep table
b)
In a pan in the cooler
c)
As part of the cooking process
d)
Under cold running water
9.
Check the food being prepped incorrectly.
a)
Option 1
b)
Option 2
10.
Check the items that you should accept.
a)
Sushi-grade tuna frozen solid
b)
Milk received at an internal temperature of 38F
c)
Chicken received at an internal temperature of 50F
d)
Fresh Salmon with dry flesh
e)
Frozen meat with large ice crystals on the packaging
11.
Check the chicken that has been cooked to the correct temperature.
a)
165F
b)
155F
c)
145F
d)
135F
12.
Check the hamburger that has been cooked to the correct temperature.
a)
165F
b)
155F
c)
145F
d)
135F
13.
Which person is at higher risk for foodborne illness?
a)
A 36 year old man
b)
A 74 year old man
c)
A pregnant woman
d)
An overweight teen
14.
Check the stew that was cooled correctly.
a)
Pot of stew that was cooled from 135F to 70F in 2 hours and to 41F in the next 4 hours.
b)
Pot of stew that was cooled from 135F to 70F in 4 hours and to 41F in the next 2 hours.
15.
Check the refried beans that were hot held correctly.
a)
The refried beans were held on a steam table at 135F
b)
The refried beans were held on a steam table at 115F
16.
Check the soup that was correctly reheated for hot-holding.
a)
Soup reheated to 145F for 15 seconds within 2 hours
b)
Soup reheated to 165F for 15 seconds within 2 hours
100 %
