SERV SAFE CHAPTER 8 EXAM QUESTIONS

PDF Download

SERV SAFE CHAPTER 8 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: If food has not reached 70 F within 2 hours, it must be __ and then cooled again.

Answer:

Reheated Question 2: True/False: Food should always be thawed at room temperature.

Answer:

False; if frozen food is exposed to the temperature danger zone during thawing, any foodborne pathogens present will begin to grow

Question 3: Guidelines for cooking meat/eggs partially

Answer:

never cook longer than 60 min initially, cool immediately, freeze or refrigerate after cooling, heat food to at least 165F for 15 sec before serving or selling

Question 4: Reheat commercially processed and packaged foods heated to __ F

Answer:

135 F

Question 5: When must food be thrown out?

Answer:

When it is handled by staff who have been excluded due to illness, When contaminated by hands or bodily fluids, When its been in temp danger zone for too long Question 6: When deep frying food, do not __ the basket, as this will slow cooking time.

Answer:

Overload Question 7: With salads, leave all food in the __ until all ingredients are ready to be mixed.

Answer:

Cooler

Question 8: Running Water Thawing

Answer:

Submerge the food under running drinkable water at a temperature of 70 F or lower; do not let the temperature of the food go above 41 F for longer than 4 hours: this includes the time it takes to thaw the food plus the time to prep or cool it Question 9: True/False: If your menu includes TCS foods that are raw or undercooked, it must not it on the menu next to these items

Answer:

True Question 10: Consider using __ shell eggs or egg products for egg dishes requiring little or no cooking, such as hollandaise sauce, caesar salad dressing, or mousse.

Answer:

Pasteurized Question 11: __ and __ containers used to hold pooled eggs before using them for a new batch.

Answer:

Clean and sanitize

Question 12: What is recommended to not put on kids menu?

Answer:

raw or undercooked meat, seafood, poultry or eggs

Question 13: Reconditioning means

Answer:

a hot food that has not been held at correct temp may be reheated if it has not been left out more than 2 hours Question 14: Minimum internal cooking temp for large roasts of meat (pork, veal, beef, lamb)

Answer:

145 F for 4 min

Question 15: Throw out any TCS food held at 41 F or lower after __ days.

Answer:

Seven

Question 16: Slacking

Answer:

The gradual thawing of frozen food to prep it for deep-frying; this allows even heating during cooking; slack food just before you cook it and don't let it get any higher than 41 F

Question 17: Microwave cooking guide lines

Answer:

cover the food, stir it for even heating, let stand for 2 min after cooking before reading, check temp in at least 2 different places

Question 18: Total cooling time cannot exceed

Answer:

Cool down to 41F in 6 hours; must be to 70F within 2 hours Question 19: When washing produce, the water should be slightly __ than the fruits and vegetables.

Answer:

Warmer

Question 20: Minimum internal cooking temp for seafood, steaks or chops, commercially raised game, shell eggs served immediately

Answer:

145 F for 15 sec

Question 21: Stainless steel transfers heat away from food __ than plastic.

Answer:

Faster

Question 22: Microwave Thawing

Answer:

Thaw food in a microwave oven if it will be cooked immediately after thawing

Question 23: Cooler Thawing

Answer:

Thaw food in a cooler keeping its temperature at 41 F or lower; this takes advance planning because larger items such as a turkey can take several days to thaw Question 24: True/False: Freezing food will kill pathogens.

Answer:

False

Question 25: Guidelines for reheating food

Answer:

Food that will be served immediately can be reheated to any temp as long as it was cooked and cooled correctly Question 26: Prep food in __ batches so large amounts of food do not sit out at room temperature for long periods of time.

Answer:

Small Question 27: If you package fresh fruit and vegetable juice in house for later sale, __ or __ the juice according to an approved HACCP plan.

Answer:

treat or pasteurize