HS PM 233 EXAM2 CHAPER 5, 6, 7 EXAM QUESTIONS

PDF Download

HS PM 233 (EXAM#2) CHAPER 5, 6, 7 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: what is an infrared (laser) thermometers)

Answer:

-less chance for cross-contamination -cannot measure air temperature or the internal temperature of food -quick and easy to use as they do not need to touch a surface to check its temperature Question 2: storage of poultry:

Answer:

-store in it own storage unit or in coldest part of cooler -ice-packed poultry can be stored in a cooler as is

• use snlf-draining containers

*change the ice and sanitize the container ofter

Question 3: what is an example of date marking for a combined dish?

Answer:

shrimp and sausage jambalaya prepared on Dec. 4:

*shrimp has use-by date of Dec. 8 *sausage has a use-by date of Dec. 10 ***use-by date of the jambalaya is Dec 8

Question 4: What are the 5 good policies and procedures but not limited to avoid time-temperature abuse?

Answer:

Monitoring Tools Recording Time and temperature control Corrective actions

Question 5: Which thermometer(s) is best for measuring the temperature of this?

Hamburger patty

• bimetalic stemmed
• thermocouple
• infrared

Answer:

The answer is

• Thermocouples and thermistors are good for checking the temperatures of thin food since they do

not need to be inserted very far into the food to get an accurate reading. Bimetallic stemmed thermometers are not practical for checking the temperature of thin food, such as hamburger patties.That's because they have to be inserted into the food from the tip of the stem to the sensing area.Question 6: labeling food that is Packaged On-Site for Retail Sale:

Answer:

-must include:

**common name of the food or state that clearly identifies it **quantity of the food **list of ingredients in descendig order by weight if the item contains 2 or more ingredients **list of artificial colors and flavors in the food- chemical preservatives must also be listed Question 7: key drop deliveries:

Answer:

-receipt of food after-hours when the operation is closed for business -products are then placed in coolers, freezers, and dry-storage areas -delivery must be inspected once you arrive at the operation and must meet the following conditions: **from an approved supplier **was placed in the correct storage location **has not been contaminated **honestly presented

Question 8: What are the following features of a bi-metallic stemmed thermometers?

• calibration nut
• easy-to-read markings
• dimple
• cast

Answer:

a,b, c

Question 9: Would you accept or reject it?

Eggs received at an air temperature of 50ºF (10ºC)

• accept
• reject

Answer:

The answer is

• Shell eggs must be received at an air temperature of 45ºF (7ºC) or lower.

Question 10: what are 3 types of commonly used thermometers for monitoring food temps?

Answer:

-bimetallic stemmed thermometers -thermocouples -themistors (digital stem thermometer) Question 11: what are the receiving temperatures requirements:

Answer:

-cold TCS food: 41F or lower

-hot TCS food: 135F or higher

-frozen food: should be frozen solid

-milk: 45F or lower; must be cooled to internal temperature of 41F or lower in 4 hours

-eggs: air temperature 45F or lower

-shucked shellfish: 45F or lower; must be colled to 41F or lower in 4 hrs

• live shellfish: air temperature of 45F or lower; internal temp not greater than 50F;cool to an internal

temperature to 41F or lower in 4 hours

Question 12: What temperature is TCS foods abused? What is this called?

Answer:

41 F and 135 F Temperature danger zone Question 13: What is the bimetallic stemmed thermometer most useful for to check the temperature?

Answer:

checking the temperature of large or thick foods (not good for thin foods like "hamburger patties) Question 14: Which type of thermometer can read temperature without touching the item's surface?

A. TTI

• Infrared
• Air probe
• Immersion probe

Answer:

B Question 15: what is required when receibng fish that will be served raw or partially cooked?

• it must be alive when received
• it must be thawed in the microwave
• it must be used within 24 hours of reciving
• it must be correctly frozen before you receive it

Answer:

D