SERVSAFE CH 4 EXAM QUESTIONS

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SERVSAFE CH 4 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -44 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: t/f you can let the stem/probe touch the container of the ice water when calibrating

Answer:

false

Question 2: what are 2 ways to calibrate your thermometer?

Answer:

a.boiling point method

• ice point method

Question 3: TEMPS where pathogens grow most rapidly (MORE SPECIFIC THAN TEMP DANGER ZONE)

Answer:

70-125

Question 4: this thermometer indicates the highest temperature reached during use and is used where temperature readings cannot be continuously observed

• bimetallic stemmed thermometer
• thermocouple/thermistor
• infrared thermometer

d.maximum registering thermometer

Answer:

d.maximum registering thermometer Question 5: when checking the temp, insert the probe into the (thickest/thinnest)part of the food, usually found where? ______

Answer:

thickest, the center

Question 6: at what temp does water boil?

Answer:

212 F, 100 C

Question 7: used to check the internal temp of food, andd great for checking thin food (hamburger patties, fish fillets)

• immersion probe
• surface probe
• penetration probe
• air probe

Answer:

• penetration probe

Question 8: if food is held in the temperature danger zone for ___ or more hours, it must be thrown out

Answer:

• or more hours

Question 9: surface temp of a griddle

• bimetallic stemmed thermometer
• thermocouple with immersion probe
• thermocouple with surface probe
• thermocouple with penetration probe

• thermocouple with air probe
• infrared thermometer

Answer:

• thermocouple with surface probe and f) infrared thermometer

Question 10: thermometers used to measure the temp of food must be accurate to within +/- ___

degrees:

• 2 degrees F, 1 degree C
• 3 degrees F, 1.5 degrees C

Answer:

• 2 degrees F, 1 degree C

Question 11: you should wait ______ sesconds to read a bimetallic stemmed thermometer after inserting it into the food

• 5 seconds
• 15 seconds
• 30 seconds
• 60 seconds

Answer:

• 15 seconds

Question 12: internal temp of fryer oil

• bimetallic stemmed thermometer
• thermocouple with immersion probe
• thermocouple with surface probe
• thermocouple with penetration probe
• thermocouple with air probe
• infrared thermometer

Answer:

• thermocouple with immersion probe

Question 13: t/f If you only have one cutting board, just wash it before using the poultry

Answer:

false- it must be washed ,rinsed and SANITIZED Question 14: t/f you must wash, rinse, ,sanitize and air dry thermometers between uses

Answer:

true Question 15: CANNOT measure air temp/internal temp of a food:

• bimetallic stemmed thermometer
• thermocouple with immersion probe
• thermocouple with surface probe
• thermocouple with penetration probe
• thermocouple with air probe
• infrared thermometer

Answer:

• infrared thermometer

Question 16: used to check the temperature of liquids (soups, sauces, frying oil):

• immersion probe
• surface probe
• penetration probe
• air probe

Answer:

• immersion probe