FREE AND STUDY GAMES ABOUT 6 AND 7 EXAM

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FREE AND STUDY GAMES ABOUT 6 AND 7 EXAM

QUESTIONS

Qs and Ans Expert- Explanation

This Exam contains:

-Guarantee passing score -18 Questions and Answers -format set of multiple-choice -Expert- Explanation

Question 1: Milk can be received at 45 degrees F. under what condition?

Answer:

It is cooled to 41 degrees F. or lower in 4 hours (correct answer, your response)

Question 2: What should be done with an item that has been recalled?

Answer:

Remove the item from inventory and place it in a secure location Question 3: How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41 degrees F. or lower?

Answer:

• days

Question 4: All of the following items can be received at 45 degrees F. or less EXCEPT

Answer:

cut, ready to serve lettuce

Question 5: Frozen foods should be received at

Answer:

Frozen solid

Question 6: How far above the floor should food be stored?

Answer:

At least 6 inches (correct answer, your response) Question 7: How should cartons of coleslaw be checked for the correct receiving temperature?

Answer:

Open a carton and insert a thermometer stem into the food (correct answer, your response)

Question 8: Live shellfish must be received with what documentation?

Answer:

Shellstock identification tag (correct answer, your response) Question 9: Hot TCS foods must be received into the food service operation at what temperature?

Answer:

at 135 degrees or above (correct answer, your response) Question 10: In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

Answer:

Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts (correct answer, your response) Question 11: Poor food quality is an indication of temperature-time abuse and can be indicated by all of the following qualities EXCEPT

Answer:

bright color that is firm to the touch

Question 12: What is the correct temperature for receiving cold TCS food?

Answer:

41 degrees F. or lower

Question 13: What is the problem with storing raw ground beef above prepped salads?

Answer:

Cross-contamination (correct answer, your response) Question 14: Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?

Answer:

time-temperature abuse Question 15: When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?

Answer:

Behind food with later use-by dates

Question 16: What is the most important factor in choosing a food supplier?

Answer:

It has been inspected and complies with local, state, and federal laws Question 17: What must be included on the label or TCS food that was prepped in-house?

Answer:

Date that the food should be thrown out Question 18: Canned goods must be thrown out if they have all of the following conditions

EXCEPT

Answer:

cans that have lots of dirt or dust collected on the top