WorksheetssS Chapter 8 Preparation Quiz
Total questions: 15
Worksheet time: 8mins
What is the primary risk associated with overloading fryer baskets?
It risks burning the food and producing carcinogens.
It reduces oil temperature resulting in undercooked food.
It can transfer allergens to the fryer oil more easily.
It can result in cross-contamination due to splatter.
Which of the following is a safe method to thaw food?
As part of the cooking process
Under running water at 125°F (52°C) or higher
Submerged in a sink of standing water at 70°F (21°C)
On the counter at room temperature
What should be done if the menu includes TCS items that are raw or undercooked?
It must be noted on the menu.
Service staff must point it out to guests.
It must be posted on signs in the establishment.
It must be listed on the company website.
When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than how many days?
2 days
3 days
5 days
7 days
What is the required minimum internal cooking temperature for poultry?
135°F (57°C) or higher for 15 seconds
145°F (63°C) or higher for 15 seconds
155°F (68°C) or higher for 17 seconds
165°F (74°C) or higher for <1 second
What is the required minimum internal cooking temperature for seafood?
135°F (57°C) or higher for 15 seconds
145°F (63°C) or higher for 15 seconds
155°F (68°C) or higher for 17 seconds
165°F (74°C) or higher for <1 second
What is the required minimum internal cooking temperature for ground beef?
135°F (57°C) or higher for 15 seconds
145°F (63°C) or higher for 15 seconds
155°F (68°C) or higher for 17 seconds
165°F (74°C) or higher for <1 second
What must be immediately done to food after it is thawed in a microwave?
Hold it.
Cook it.
Cool it.
Freeze it.
What is the required minimum internal cooking temperature for rice that will be hot-held for service?
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
What is the required minimum internal cooking temperature for a pork roast?
135°F (57°C) or higher for 15 seconds
145°F (63°C) or higher for 4 minutes
155°F (68°C) or higher for 17 seconds
165°F (74°C) or higher for <1 second
Which practice requires a variance?
Packaging food using a reduced oxygen method
Holding food without temperature control
Cooling food using the two-stage cooling method
Reheating food that was previously cooked and cooled
When slacking food during preparation, the food should never go above what temperature?
32°F (0°C)
41°F (5°C)
50°F (10°C)
70°F (21°C)
What should be done if a food handler is cooling chicken soup and after two hours, the soup’s temperature has decreased from 135°F (57°C) to 80°F (27°C)?
Throw the soup away.
Continue cooling the soup.
Reheat the soup and cool it again.
Put the soup back into the holding unit.
Which of the following is NOT a safe method for thawing frozen foods?
In the refrigerator
Under cold running water
On the kitchen counter
In the microwave
In order to thaw meat you should...
Place it in the refrigerator in a sealed bag or container
Place it in a sink full of hot water
Place it on the countertop at room temperature
Place it in the refrigerator on an uncovered plate
