.png){kind=logo}
PDF Download
SERVSAFE CHAPTER 6 QUESTIONS EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?A 60 minutes B 70 minutes C 80 minutes D 90 minutes
Answer:
A Question 2: What is the temperature required minimum internal cooking for ground turkey?A 135°F (57°C) for 15 seconds B 145°F (63°C) for 15 seconds C 155°F (68°C) for 15 seconds D 165°F (74°C) for 15 seconds
Answer:
D Question 3: what should happen to food right after it is thawed in a microwave oven?A Freeze it solid.B Cool it to 41°F (5°C).C Cook it in conventional cooking equipment.D Hold it in equipment that maintains the correct temperature.
Answer:
C
Question 4: A safe way to cool a stockpot of meat sauce is to put it into a
A cooler.B freezer.C sink of ice water.D cold-holding unit.
Answer:
C Question 5: To what temperature must soup that contains cooked beef be reheated for hot holding?A 135°F (57°C) for 15 seconds B 145°F (63°C) for 15 seconds C 155°F (68°C) for 15 seconds D 165°F (74°C) for 15 seconds
Answer:
D Question 6: A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Poor cleaning and sanitizing
Answer:
C
Question 7: Which food item should not be served to high-risk populations?
A Vegetable stir-fry B Grilled salmon C Roasted chicken D Raw oysters
Answer:
D Question 8: What is the maximum water temperature allowed when thawing food under running water?
A 41°F (5°C)
B 60°F (16°C)
C 70°F (21°C)
D 135°F (57°C)
Answer:
C
Question 9: Why must prep tables be cleaned and sanitized between uses?
A To make space to work safely B To prevent cross-contamination C To reduce toxic-metal poisoning D To avoid time-temperature abuse
Answer:
B Question 10: When cooling TCS food, the temperature must go from 135°F to 70°F (57°C to 21°C) in A 2 hours.B 4 hours.C 6 hours.D 8 hours.
Answer:
A
.png)