SERVE SAFE COOKING TERMS DEFINITIONS EXAM

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QUESTIONS

Qs and Ans - Expert- Explanation - ing score -88 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 66. An acceptable method of cooling food is to

• place the food in a sink of standing cold water.
• leave the food in ambient air on a counter.
• set the food in a deep-dish pan on the counter
• In the refrigerator at 41°F(5°C). or lower.

Answer:

D Question 2: 6. A food handler becomes sick at work and starts vomiting. The manager should tell the food handler to

• take a 10 minute break and return to work
• get a drink of water and continue to work
• stop work immediately and leave.
• wash hands and work in the dishwashing area.

Answer:

C

Question 3: 55. During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do?

• Direct the food handler to put on a new pair of gloves and finish preparing the poultry.
• Discipline the food handler immediately and stop the service of poultry for the day.
• Stop the preparation of poultry until all the food-prep surfaces can be cleaned.
• Throw out the cooked poultry and reinforce correct food handling.

Answer:

D Question 4: 77. An operation is establishing a HACCP plan. To ensure its effectiveness, the manager has decided to cook every chicken breast to a minimum internal temperature of 171°F(77°C) for 15 seconds. This is an example of

• verifying that the system works.
• identifying corrective actions.
• establishing critical limits.
• determining critical control points.

Answer:

C

Question 5: 47. Which food item should be rejected at receiving?

• Fresh fish combined with shellfish
• Shellfish with a seaweed smell
• Fresh fish received on ice
• Live shellfish without a shell stock identification tag

Answer:

A

Question 6: 79. Seafood gumbo was prepped on Thus. properly cooled and stored, and reheat Friday night for dinner. At this point, how many times has the gumbo thru the temperature danger zone?

• 1
• 2
• 3
• 4

Answer:

C

Question 7: 72. An example of TCS food is a(n)

• unopened jar of tomato sauce.
• jar of mustard.
• loaf of bread.
• bowl of cooked rice.

Answer:

D Question 8: 1. Who should be contacted before starting new construction or extensive remodeling of an existing facility?

• National Restaurant Association
• Food and Drug Administration
• National Sanitary Foundation
• Local regulatory authority

Answer:

D

Question 9: 50. Viruses such as norovirus

are directly related to contamination

• bacteria.
• spores.

• parasites.
• feces.

Answer:

D

Question 10: 16. A chemical sanitizing solution's effectiveness depends on the

• water hardness, pH, and temperature solution.
• color, odor, and scent of the solution
• type of test strips used to test the
• number of surfaces to be sanitized solution.

Answer:

A

Question 11: 17. Which must be in place if an operator wants to

vacuum-package meat?

• Master cleaning schedule
• Occupational safety plan
• USDA-inspected certificate

D. HACCP

Answer:

D Question 12: 7. Once a ready-to-eat TCS food has been opened, a cook has how many hours before the food must be used and/or properly labeled?

• 12
• 24
• 36
• 48

Answer:

B