CHAPTER 8 : THE FLOW OF FOOD : PREPARATION EXAM

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CHAPTER 8 : THE FLOW OF FOOD : PREPARATION EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -34 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The denser the food , the more slowly it will cool.

Answer:

What is the first step in cooling a large pot of hot meat sauce ?

Question 2: When the item contains a potential allergen.

Answer:

when partially cooking food , the initial cooking phase should not last longer than Question 3: What guidelines should be followed when using additives during food preparation?

Answer:

additives must be approved by the regulatory authority.

Question 4: Up to 165F (74C)

Answer:

A food handler is cooling chicken soup for dinner service . After two hours the soups temperature has decreased from 135F to 80F. What should a food handler do next?

Question 5: When slacking food during preparation, the food should never go above what temperature?

Answer:

41 F Question 6: A food handler removes a frozen lasagna from the freezer and leaves in on a prep table to that overnight. Why is this method unsafe?

Answer:

The dish is exposed to the temperature danger zone so pathogens can grow.Question 7: What is the required minimum internal cooking temperature for seafood?

Answer:

145 F or higher for 15 seconds Question 8: The 2 biggest hazards when prepping food are cross-contamination and

Answer:

time-temperature abuse Question 9: What is the required minimum internal cooking temperature for rice that will be hot-held for rice that be hot-held for service?

Answer:

135 F

Question 10: Pour the meat sauce into several smaller containers.

Answer:

When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?

Question 11: 60 mins

Answer:

What temperature must partially cooked food reach when it is reheated?Question 12: What is the required minimum internal cooking temperature for poultry?

Answer:

165 F or higher fore <1 second

Question 13: How should pooled eggs be handled to keep them safe?

Answer:

Store them at an air temperature of 45 F or lower.

Question 14: What should be done if the menu includes TCS items that are raw or

undercooked?

Answer:

It must be noted on the menu item.

Question 15: Reheat the soup and cool it again.

Answer:

Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

Question 16: What is the required minimum cooking temperature for pork roast?

Answer:

145F or higher for 4 minutes.Question 17: What must be immediately done to food after it is thawed in a microwave?

Answer:

Cook it

Question 18: Grilled cheese

Answer:

What do some regulatory authorities require food service operation when applying for a variance?

Question 19: 125F to 70F

Answer:

What is the maximum cooling for TCS food?

Question 20: 165 F for 15 secs.

Answer:

What temperature must commercially processed and packaged ready to eat food be reheated to?

Question 21: Food that has become unsafe should be thrown out unless

Answer:

iti has been approved by the regulatory authority.

Question 22: Why are overloading fryer baskets a food safety risk?

Answer:

It reduces oil temperature resulting in undercooked food.

Question 23: 155F for 15 secs

Answer:

What temperature must TCS food for immediate service be reheated to?Question 24: When preparing protein salads such as tuna or egg salad, never use leftover TCS ingredients that have held longer than

Answer:

• days

Question 25: A food handler took out a hotel pan of tuna salad to make two dozen tuna sandwiches . What error was made?

Answer:

There was no error.

Question 26: Which method is a safe way to thaw food?

Answer:

Under running water at 125 F or higher.Question 27: What temperature must meat be cooked to if it will be cooked in a microwave?

Answer:

165F (74C)

Question 28: What is the required minimum internal cooking temperature for poultry?

Answer:

165 F or high for <1 second.