SERVSAFE CHAPTER 6 EXAM QUESTIONS

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SERVSAFE (CHAPTER 6) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Identify the minimum internal cooking temperature for each food.

SALMON STEAK

Answer:

145F (63C)

Question 2: Identify the minimum internal cooking temperature for each food.

CHICKEN ENCHILADAS MADE WITH PREVIOUSLY COOKED CHICKEN

Answer:

165F (74C)

Question 3: To thaw frozen food:

• Place the item on a prep table at room temp.
• Place the item in a cooler which keeps it at 41F (5C) or lower.

Answer:

• Place the item in a cooler which keeps it at 41F (5C) or lower.

Question 4: Identify the minimum internal cooking temperature for each food.

WILD RICE THAT WILL BE HOT HELD

Answer:

135F (57C)

Question 5: When cooking meat, seafood, poultry, and eggs what should the temperature be?

Answer:

165F (74C)

Question 6: When thawing food with running water, what should the temperature be?

Answer:

70F (21C) or lower Question 7: What temperature do pathogens grow well in the temperature danger zone, but even faster between...

Answer:

125F-70F (52C-21C)

Question 8: To preserve food by smoking it:

• Make sure the item has been thawed before smoking it.
• Make sure you contact your local regulatory authority to get a variance.

Answer:

• Make sure you contact your local regulatory authority to get a variance.

Question 9: Identify the minimum internal cooking temperature for each food.

DUCK

Answer:

165F (74C)

Question 10: Identify the minimum internal cooking temperature for each food.

ROASTED VEGETABLES THAT WILL BE HOT HELD

Answer:

135F (57C)

Question 11: Which temperature should food reached in order to not be reheated and then cooled again if not within 2 hours?

Answer:

70F (21C)

Question 12: What must food handlers do to food immediately after thawing it in the microwave oven?

• Hold it.
• Cook it.
• Cool it.
• Freeze it.

Answer:

• Cook it.

Question 13: What temperature should you NEVER let the temperature of food be for more than four hours?

Answer:

41F (5C) or lower Question 14: A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare 6 tuna salad sandwiches. What is the problem with this situation?

• Cross-contamination
• Poor personal hygiene
• Time-temperature abuse
• Poor cleaning and sanitizing

Answer:

• Time-temperature abuse

Question 15: When thawing food in the refrigerator, what should the temperature be?

Answer:

41F (5C) or lower Question 16: When using leftovers of TCS food to make salads:

• Make sure to throw out leftovers held at 41F (5C) or lower after 7 days.
• Make sure to throw out leftovers held at 41F (5C) or lower after 10 days.

Answer:

• Make sure to throw out leftovers held at 41F (5C) or lower after 7 days.

Question 17: Identify the minimum internal cooking temperature for each food.

OSTRICH FILLET

Answer:

155F (68C)

Question 18: Identify the minimum internal cooking temperature for each food.

PORK LOIN INJECTED WITH MARINADE

Answer:

155F (68C)

Question 19: Identify the minimum internal cooking temperature for each food.

BEEF STEAK

Answer:

145F (63C)

Question 20: Identify the minimum internal cooking temperature for each food.

EGGS FOR IMMEDIATE SERVICE

Answer:

145F (63C)

Question 21: When using pooled eggs:

• Cook them promptly after mixing, or store them at room temperature.
• Cook them promptly after mixing, or store them at 41F (5C) or lower.

Answer:

• Cook them promptly after mixing, or store them at room temperature.

Question 22: Identify the minimum internal cooking temperature for each food.

BUFFALO STEAK (COMMERCIALLY RAISED BUFFALO)

Answer:

145F (63C)