WorksheetsServSafe Ch. 8 - The Highlights
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
1. When prepping food, how much food should you remove from the cooler or freezer?
a)
All the food you can carry
b)
Only as much food as needed
c)
Extra portions to double the recipe
2.
2. When thawing food, submerge the food under drinkable running water at ____ degrees Farenheit.
a)
90
b)
85
c)
70 or cooler
3.
3. True or false? Food thawed in the microwave must be cooked IMMEDIATELY after thawing.
a)
True
b)
False
4.
4. Thawing food can be considered part of the ____________ process.
a)
receiving
b)
storing
c)
cooking
d)
serving
5.
5. TCS food can be stored up to _____ days at 41 degrees Fahrenheit (5 degrees Celsius).
a)
5
b)
6
c)
7
d)
8
6.
6. When prepping food, ___________ mixtures/batches must be handled with care.
a)
pooled egg
b)
fish
c)
poultry
d)
dairy
7.
7. After mixing, egg mixtures must be either ____________ or _____________. (choose 2)
a)
cooked promptly
b)
frozen promptly
c)
refrigerated promptly (41 degrees F or less)
d)
stirred promptly
8.
8. Egg mixture containers must be ___________ and ____________ between uses.
a)
thrown away
b)
cleaned
c)
sanitized
d)
frozen
9.
9. Untreated shell eggs can be a source of what bacterial pathogen?
a)
hepatitis A
b)
salmonella/salmonellosis
c)
norovirus
d)
flu
10.
10. Select the fruits and vegetables that must be refrigerated at 41 degrees or cooler. (choose 3)
a)
cut leafy greens
b)
cut melons
c)
cut tomatoes
d)
bread
e)
whole oranges
11.
11. Restaurants are required to obtain a VARIANCE if they are serving:
a)
ground beef
b)
french fries
c)
live shellfish
d)
cut tomatoes
12.
12. What is the minimum internal cooking temperature for ground beef or pork?
a)
155 degrees F
b)
165 degrees F
c)
120 degrees F
d)
135 degrees F
13.
13. What is the minimum internal cooking temperature when cooking TCS food in a microwave oven?
a)
155 degrees F
b)
165 degrees F
c)
120 degrees F
d)
135 degrees F
14.
14. What kinds of foods should not be listed on a kids menu?
a)
spaghetti with meat sauce
b)
grilled cheese
c)
rare hamburgers
d)
chicken nuggets
15.
15. What kinds of foods should not be served to high risk populations? Choose both options that apply.
a)
ground beef
b)
cut tomatoes
c)
eggs over easy
d)
pizza
e)
rare burgers
16.
16. Food MUST be cooled from 135 degrees to 70 degrees within _____ hours.
a)
1
b)
2
c)
3
d)
4
17.
17. Food that has been cooled from 135 to 70 degrees within 2 hours must be cooled to 41 degrees or lower within ____ hours.
a)
1
b)
2
c)
3
d)
4
18.
18. Food that has been cooled from 135 to 70 degrees within 1 hour must be cooled to 41 degrees or lower within ____ hours.
a)
1
b)
2
c)
4
d)
5
19.
19. Reheat commercially processed food to an internal temperature of _______ degrees or higher.
a)
70
b)
135
c)
155
d)
165
20.
20. What are two effective ways to quickly cool food?
a)
leave it on the counter
b)
use a blast chiller
c)
put it outside in the cold
d)
divide into smaller/shallower pans
100 %
