SERV SAFE CHAPTER 6 EXAM QUESTIONS

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SERV SAFE CHAPTER 6 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

Answer:

60 minutes Question 2: A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?

Answer:

Time-temperature abuse Question 3: A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to?

Answer:

135 degrees F (57 degrees C)

Question 4: Ground Pork

Answer:

155 degrees F (68 degrees C)

Question 5: Chicken enchiladas made with previously cooked chicken

Answer:

165 degrees F (74 degrees C) Question 6: What temperature must TCS food be reheated to if it will be hot-held?

Answer:

165 degrees F (74 degrees

• for 15 seconds

Question 7: Broccoli cooked in a microwave oven that will be hot-held

Answer:

135 degrees F (57 degrees C) Question 8: What is the maximum water temperature allowed when thawing food under running water?

Answer:

70 degrees F (21 degrees C)

Question 9: Ostrich filet

Answer:

155 degrees F (68 degrees C) Question 10: A foodhandler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

Answer:

Time-temperature abuse

Question 11: Pork lion injected with marinade

Answer:

155 degrees F (68 degrees C) Question 12: A food handler can cool a stockpot of clam chowder by placing it into a?

Answer:

Sink of ice water.

Question 13: To preserve food by smoking it

Answer:

Make sure you contact your local regulatory authority to get a variance.Question 14: What can occur if prep tables are not cleaned and sanitized between uses?

Answer:

Cross-contimination Question 15: What is the minimum internal cooking temperature for eggs that will be hot-held for service?

Answer:

155 degrees F (68 degrees

• for 15 seconds.

Question 16: Which food should not be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?

Answer:

Rare hamburger

Question 17: Lamb chops

Answer:

145 degrees F (63 degrees C)

Question 18: To thaw frozen food

Answer:

Place the item in a cooler which keeps it at 41 degrees F (5 degrees

• or lower.

Question 19: What is the minimum internal cooking temperature for stuffed pork?

Answer:

165 degrees F (74 degrees

• for 15 seconds.

Question 20: Pasta

Answer:

135 degrees F (57 degrees C)

Question 21: Eggs for immediate service

Answer:

145 degrees F (63 degrees C) Question 22: What must foodhandlers do to food immediately after thawing it in the microwave oven?

Answer:

Cook it.

Question 23: Ravioli stuffed with cheese

Answer:

165 degrees F (74 degrees C)

Question 24: Buffalo steak (commercially raised buffalo)

Answer:

145 degrees F (63 degrees C)

Question 25: Duck

Answer:

165 degrees F (74 degrees C)

Question 26: When using pooled eggs

Answer:

Cook them promptly after mixing, or store them at 41 degrees F (5 degrees

• or lower.

Question 27: Salmon steak

Answer:

145 degrees F (63 degrees C)