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WorksheetsRestaurant Management Final Exam
Total questions: 20
Worksheet time: 10mins
What is the correct minimum internal cooking temperature for poultry?
135°F
145°F
155°F
165°F
Which of the following is a TCS food?
Crackers
Bananas
Cooked rice
Salt
The temperature danger zone is:
0°F–32°F
41°F–135°F
135°F–200°F
32°F–70°F
How long can ready-to-eat TCS food be stored at 41°F or below?
1 day
3 days
7 days
10 days
Cross-contamination occurs when:
Food touches clean equipment
Chemicals are stored separately
Pathogens transfer from one surface to another
Food is kept at the right temperature
The correct handwashing water temperature is:
Cold water only
70°F
At least 100°F
135°F
Food handlers must wash hands for at least:
5 seconds
10 seconds
20 seconds
1 minute
A food handler should stay home if they have:
A small cut
A bruise
Diarrhea or vomiting
A headache
The correct way to cool hot food is:
On the counter
In the refrigerator while covered
In shallow pans in an ice bath
In a sealed container at room temperature
When using the two-step cooling method, food must cool from 135°F to 70°F within:
30 minutes
1 hour
2 hours
4 hours
When should a food handler change gloves?
After 4 hours of continuous use
When switching tasks
When gloves become dirty
All of the above
What should you do with food that has been in the temperature danger zone for 4 hours?
Reheat it
Serve it immediately
Throw it away
Freeze it
Sanitizing means:
Removing all food particles
Scrubbing with hot water
Reducing pathogens to safe levels
Removing stains
What is the correct order for storing food in the refrigerator?
Poultry on top, ready-to-eat on bottom
Ready-to-eat on top, poultry on bottom
Seafood on bottom, poultry on top
Ground beef at the highest shelf
Which is a sign of pests?
Flour that looks normal
Noises coming from walls
Strong bleach smell
Clean storage shelves
A food handler must remove their apron when:
Taking out trash
Going to break
Using the restroom
All of the above
Which chemical is safe to use for sanitizing food-contact surfaces?
Glass cleaner
Quaternary ammonium (quats)
Perfume
Oven degreaser
The first step in cleaning and sanitizing equipment is:
Rinsing
Sanitizing
Scraping or removing food bits
Air-drying
What is the correct internal cooking temperature for ground beef?
135°F
145°F
155°F
165°F
Which group is at the highest risk for foodborne illness?
Teenagers
Bodybuilders
Healthy adults
Elderly people
