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WorksheetsFSN-SS-C5 & 6 Test
Total questions: 60
Worksheet time: 30mins
Which thermocouple probe would you use when measuring a roast?
Air probe
Immersion probe
Surface probe
Penetration probe
When should you recalibrate your thermometer?
At the end of your shift
After you sanitize the thermometer
After it has been bumped or dropped
Every four hours
How often should you clean and sanitize your thermometer?
Every four hours
Before and after checking each new food
At the beginning of your shift
Before the lunch crowd
The flow of food means
The path that food takes through your operation
The steps of a recipe
The path that food must be placed on a buffet table
The path that food must be placed in the cooler
The most basic way to prevent cross-contamination is to
Prepare all foods in the restaurant
Use the same cutting boards and knives for different foods
Clean and sanitize all surfaces and equipment only at the beginning of your shift
Keep raw and ready-to-eat foods away from each other
Time-temperature abuse can be avoided by
Monitoring food only at the beginning of your shift
Stocking the operation with just bimetallic thermometers
Taking corrective action where permissible
Allowing the food to sit at room temperature until it cools
The most important tool that you have for monitoring temperatures is
The thermostat on the oven
Different types of thermometers
The cooler thermometer
A monitoring chart
Which thermometer would have the least likely chance to cause cross-contamination?
Infrared thermometer
Bimetallic Stemmed Thermometer
Thermistor
Penetration probe
Which item would you use an infrared thermometer to measure?
Grill top
Cooler temperature
Oven temperature
Internal temperature of food
Thermometers should be calibrated
At the beginning of your shift
Before the first delivery arrives
After it has been bumped or dropped
All of the above are times when the thermometer must be calibrated
How should an item that has been recalled by its manufacturer be stored in an operation?
Together with food that will be served
Separately from food that will be served
In vacuum-packed bags
In self-draining containers
Which item should be rejected?
Bottled milk at 41°F (5°C)
Live oysters at 50°F (10°C)
Bags of cookies with torn packaging
Shell eggs at 45 F
What should be done with a package of flour that is received with signs of dampness on the bag?
Reject the flour and return it to the supplier
Accept the flour and place in dry storage
Dry the bag thoroughly before use
Store the bag in a cooler at 41°F (5°C) or lower
Option 5
What should staff do when receiving a delivery of food and supplies?
Inspect non-food items first
Store it immediately and inspect it later
Visually inspect all food items
Stack the delivery neatly and inspect it within 12 hours
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
Use an air probe to check the temperature of the delivery truck
Hold an infrared thermometer to the outside of the case or carton
Place the thermometer stem between shipping boxes for a reading
Place the thermometer stem into an the food in the opened container
When should a shipment of fresh chicken be rejected?
The flesh of the chicken appears moist
The tips of the wings are brown
The flesh of the chick is firm and springs back when touched
The receiving temperature is 45°F (10°C)
Glass thermometers be used when they are enclosed in a shatterproof case?
True
False
Why should food temperatures be taken in 2 different locations?
To ensure the thermometer is calibrated correctly
It is required by the manufacturer
To ensure the thermometer is accurate by +/- 5 degrees
Temperature may vary in the food
What strategy can prevent cross-contamination?
Buy food that is prepared on site
Prep food on both sides of a cutting board
Avoid time-temperature abuse
Prep raw food and ready-to-eat food at the same time
What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?
Time-temperature indicator
Maximum registering Thermometer
Infrared thermometer
Immersion probe
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
It must be washed, rinsed, and sanitized.
It must be dried with a paper towel.
It must be turned over to the other side.
It must be rinsed in hot water and air-dried.
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the top of the thermometer stem
Just the tip of the thermometer stem
Past the dimple of the thermometer stem
Just to the dimple of the thermometer stem
What probe should be used to check the temperature of a large stockpot of chili?
Air probe
Surface probe
Immersion probe
Penetration probe
What device is attached to packaging from the supplier to record temperature during delivery of food?
Time-temperature indicator
Thermocouple
Thermistor
Bimetallic stemmed thermometer
At what temperatures do most foodborne pathogens grow most quickly?
Between 0°F and 41°F
Between 70°F and 125°F
Between 45°F and 65°F
Between 130°F and 165°F
Which type of thermometer can read temperature without touching the item's surface?
Time temperature indicator
Infrared thermometer
Penetration probe
Immersion probe
A thermometer used to measure the temperature of food must be accurate to what temperature?
+/-2°F
+/-4°F
+/-6°F
+/-8°F
A thermometer used to measure the temperature of air must be accurate to what temperature?
+/-2°F
+/-3°F
+/-4°F
+/-5°F
Measures the temperatures of food and equipment surfaces.
Bimetallic Stemmed Thermometers
Air Probe
Infrared Thermometer
Time temperature indicator
Checks temperatures of food from 0°F to 220°F through a metal stem.
Bimetallic Stemmed Thermometer
Infrared Thermometer
Thermocouple/Thermistors
Time temperature indicator
Checks temperatures through a metal probe for various materials.
Bimetallic Stemmed Thermometer
Infrared Thermometer
Thermocouple/Thermistors
Time temperature indicator
Tags that are attached to food packaging by the supplier that changes color if it is time/temperature abused. It can not be reversed.
Bimetallic Stemmed Thermometers
Infrared Thermometers
Thermocouple/Thermistors
Time temperature indicator
Used to check the internal temperature of food.
Air probe
Penetration probe
Immersion probe
Surface probe
Used to measure the temperature of flat cooking equipment
Air probe
Immersion probe
Penetration probe
Surface probe
Used to check the temperature inside coolers and ovens. Mark only one oval.
Air probe
Immersion probe
Penetration probe
Surface probe
Used to check temperatures of liquids. Mark only one oval.
Air probe
Immersion probe
Penetration probe
Surface probe
Cold TCS food must be received at a maximum temperature of. Mark only one oval.
40 °F
41 °F
45 °F
70 °F
Hot TCS food must be received at a minimum temperature of:
135 °F
141 °F
155 °F
161 °F
Shell eggs can be received at an air temperature no higher than:
32 °F
35 °F
41 °F
45 °F
What is the best way to check the receiving temperature of a roast?
Place the thermometer in the thickest spot
Place the thermometer in the thinnest spot
Place the thermometer on the outside of the shipping box
Place an air thermometer in the shipping box
What is the best way to check the receiving temperature of (ROP) reduced oxygen packaging foods?
Place the thermometer in the thickest part of the food
Place the thermometer in the thinnest part of the food
Place the thermometer between two packages of ROP foods
Place an air probe into the box
What is the procedure for receiving food that is in the danger zone?
Quickly refrigerate the food
Quickly freeze the food
Quickly cook the food
Quickly reject the food
When receiving deliveries, you should
Store the food first and check the temps when you get a chance
Check the temperature of the food as soon as possible
Store the new food in front of the older food
Check the temperature of the delivery truck after accepting foods
What is the most important factor in choosing a food supplier?
It has been inspected and compliance with local, state, and federal laws.
It has a HACCP program or other food safety system
It has documented manufacturing and packing practices
Its warehouse is close to the operation reducing shipping time
What is required when receiving fish that will be served raw or partially cooked?
It must be alive when received
It must be correctly frozen before you receive
It must be thawed in the microwave
It must be used within 24 hours
What should be done with an item that has been recalled?
Notify staff, document the recall, and store with your food inventory
Recondition the item, heat it to its minimum internal temperature or throw it out
Remove the item from inventory, put it in a secure location and label it to keep it from being used or discarded
Record the item’s use by date, place the item in storage, and note the loss for bookkeeping
What causes large ice crystals to form on frozen food and its packaging?
Incorrect cleaning and sanitizing
Cross contamination
Cross contact
Time temperature abuse
Key drop deliveries are designed for foodservice operations to receive food during hours of operation.
True
False
A food item that is received with an expired use by date should be
Rejected
Accepted but kept separate from other items
Used immediately
Accepted buy labeled differently
Food is time temperature abused when
It is cooked to the wrong internal temperature
It is held at the wrong temperature
It is cooled or reheated incorrectly
All of the above
Using colored cutting boards and utensils can help keep equipment separate.
True
False
Shucked oysters must be
Shown to customers before serving
Warmed before storing
Cooled to 41 F after delivery
Received at a temperature no higher that 55 F
Dead shellfish or shellstock with badly broken shells must be separated and then
Cooked
Discarded
Frozen
Stored
What is the definition of ice point method?
Process of adjusting a thermometer to a known standard
Amount of minerals in water
Method of calibrating thermometers based on the water temperature of 212 F
Method of calibrating thermometers based on the water temperature of 32 F
What is the definition of calibrating?
Process of adjusting a thermometer to a known standard
Amount of minerals in water
Method of calibrating thermometers based on the boiling point of water
Method of calibrating thermometers based on the freezing point of water
What is the definition of Boiling Point method?
Process of adjusting a thermometer to a known standard
Amount of minerals in water
Method of calibrating thermometers based on the water temperature of 212 F
Method of calibrating thermometers based on the water temperature of 32 F
Bimetallic stemmed thermometers need at how many seconds to stabilize after inserting into the food
5 seconds
10 seconds
15 seconds
20 seconds
Suppliers should deliver food when staff have enough time to inspect the orders.
True
False
Shellstock identification tags must be kept on file for what number of days after the last
60
90
120
150
Which of the following would not be rejected because of damage?
rust
deep dents
puncture holes
intact packaging
