SERVSAFE CH. 5 THE FLOW OF FOOD: AN INTRODUCTION

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SERVSAFE CH. 5 THE FLOW OF FOOD: AN INTRODUCTION

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -34 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Time temperature abused

Answer:

If food has been: Cooked to the wrong minimum internal temperature, held at the wrong temperature, or cooled or reheated incorrectly, it has had what happened to it?

Question 2: Time temperature indicator (TTI)

Answer:

What device can be used to record time-temperature abuse during the delivery of food?

Question 3: On the tip of their probe

Answer:

Temperatures with thermocouples and thermistors are displayed digigally, the sensing area on thermocouples and thermistors is where?

Question 4: Ice point method

Answer:

fill glass with ice and water for 30 seconds at 32 degrees Fahrenheit which is 0 degrees Celsius and adjust

Question 5: 0 - 220 degrees

Answer:

What temperature range does a Bimetallic Stemmed Thermometer check?

Question 6: Time tempeture indicators (TTI)

Answer:

Some devices moniter both time and temperature. These are known as what?

Question 7: Tip of the stem to the dimple

Answer:

Where is the sensing area on a Bimetallic Stemmed Thermometer?

Question 8: 41 and 135 degrees

Answer:

TCS food has been time-temperature abused ay time it remains between what temperatures?

Question 9: Physical contaminant

Answer:

Glass thermometers, such as candy thermometers, can become what kind of contaminant if they break?

Question 10: Temperature danger zone

Answer:

41 - 135 degrees is also known as what?

Question 11: Metal and glass

Answer:

When using an Infrared Thermometer, you should avoid taking readings through what?

Question 12: Ice point method, boiling point method

Answer:

What are the two ways to calibrate a thermometer?

Question 13: Calibration nut, easy to read markings, dimple

Answer:

If you buy bimetallic stemmed thermometers for your operation, make sure they have what features?

Question 14: Air probe

Answer:

This type of thermometer is used to check the temperature inside coolers and ovens.

Question 15: The item has been time tempeture abused

Answer:

If a color change appears in the TTI window, what does this indicate?

Question 16: No

Answer:

In order to work, do infrared thermometers need to touch a surface to check the temperature?

Question 17: Washined, rinsed, and sanitized

Answer:

A food handler has finished trimming raw chick on a cutting board and needs to prep vegetables. What must be done to the cutting board?

Question 18: Surface probe

Answer:

This type of thermometer is used to measure the temperature of flat cooking equipment, such as griddles.

Question 19: Bimetallic stemmed thermometers, thermocouples, thermistors

Answer:

What 3 types of thermometers are commonly used in food operations?

Question 20: Boiling point method

Answer:

Boil water for 30 seconds at 212 degrees Fahrenheit which is 100 degrees Celsius an adjust

Question 21: Food and equipment surfaces

Answer:

Infrared (laser) thermometers, are used to measure temperatures of what?

Question 22: The flow of food

Answer:

Purchasing, receiving, storing, preparing, cooking, holding, cooking, reheating, and serving are known as what?

Question 23: Touch the container

Answer:

When calibrating a thermometer, you should never let the stem do what?

Question 24: 70-125 degrees

Answer:

At what temperature do most foodborne pathogens grow most quickly?

Question 25: Metal probe

Answer:

Thermocouples and thermistors check temperatures through what?

Question 26: Thickest part (usually in the center)

Answer:

When checking the temperature of food, insert the thermometer stem or probe into what part of the food?

Question 27: Dimple

Answer:

When checking temperatures, insert the stem into the food up to the what?

Question 28: Indicates the highest temperature reached during use

Answer:

A Maximum Registering Thermometer, does what?