CHAPTER 9 - THE FLOW OF FOOD: SERVICE EXAM

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CHAPTER 9 - THE FLOW OF FOOD: SERVICE EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What guideline should vending machine operators follow to help protect food from contamination and time-temperature abuse?

• Keep TCS food above 41°F (5°C).
• Avoid stocking fruit with edible peels.
• Rotate products bi-weekly.
• Check product shelf life daily.

Answer:

• check product shelf life daily

Question 2: Why should food be covered when it is being held?

• Covers help maintain a food's internal temperature.
• Covers primarily protect food from cross-contact.
• Covers help food reach the correct temperature.
• Covers keep hands from contact with food.

Answer:

• covers help maintain a food's internal temperature

Question 3: Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

• 41°F (5°C)
• 50°F (10°C)
• 60°F (16°C)
• 70°F (21°C)

Answer:

• 70 degrees F

Question 4: In some jurisdictions, take-home beverage containers can be refilled if

• they are made of a clear material.
• their capacity doesn't exceed 24 ounces.
• they are rinsed with fresh, hot water under pressure.
• guests refill them in a self-service area.

Answer:

• they are rinsed with fresh, hot water under pressure

Question 5: How should food in vending machines be dispensed?

• In original packaging
• In reusable packaging
• Washed and rewrapped
• In plastic wrap

Answer:

• in original packaging

Question 6: A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When they check the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?

• Sell the remaining chicken salad immediately.
• Sell the remaining chicken salad within 2 hours.
• Cool the chicken salad to 41°F (5°C).
• Discard the chicken salad.

Answer:

• discard the chicken salad

Question 7: Trays of lasagna were removed from hot-holding at 135°F (57°C) at 4 p.m. and labeled with a discard time of 10 p.m. The lasagna was served to guests without temperature control and discarded at 8 p.m. What mistake was made?

• The food was held at the wrong temperature.
• The discard time on the label was wrong.
• The food was thrown away at the wrong time.
• The trays went too long without temperature control.

Answer:

• the discard time on the label was wrong

Question 8: How should utensils for serving TCS food be stored during service?

• Lying flat on top of the food
• Alongside the food on a side towel
• On a clean and sanitized plate next to the food
• In the food with the handle above the container rim

Answer:

• in the food with the handle above the container rim

Question 9: Why is it hazardous to reheat food with hot-holding equipment?

• The equipment can scorch the food.
• The risk of cross-contact is significantly increased.
• Cross-contamination becomes a greater risk later in the cooking process.
• Most equipment does not pass food through the temperature danger zone quickly enough.

Answer:

• most equipment does not pass food through the temperature danger zone quickly enough

Question 10: Which is a safe practice when serving ready-to-eat food?

• Scooping ice with a sanitized glass.
• Plating hamburgers with bare hands.
• Using deli sheets to handle donuts.
• Serving rolls and fried chicken with the same pair of tongs.

Answer:

• using deli sheets to handle donuts

Question 11: What is the purpose of a sneeze guard?

• To keep allergens off food
• To prevent time-temperature abuse
• To protect food from contaminants
• To prevent chemicals from contaminating food

Answer:

• to protect food from contaminants

Question 12: At 11:00 a.m., a caterer removes a tray of lasagna from the oven and places it on a buffet table without temperature control. By what time must the lasagna be thrown away?

a. 1:00 p.m.

b. 2:00 p.m.