SERVSAFE CHAPTER 6 REVIEW EXAM QUESTIONS

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SERVSAFE CHAPTER 6 REVIEW EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -14 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: how many hours do you have to cool food to 41 degrees

Answer:

• hours

Question 2: how long do you have to get food to the right temperature when reheating it

Answer:

• hours

Question 3: foods that should be cooked to 145

Answer:

whole pieces of meat/fish, eggs not being held

Question 4: two-stage cooling

Answer:

food is taken to 70F in two hours and then to 41 or lower in the next four hours.

Question 5: dimensions of a sneeze guard

Answer:

• by 14

Question 6: foods that should be cooked to 165

Answer:

all poultry, stuffed pasta,meat or fish, and dishes that have potentially hazardous foods added to them

EVERYTHING NEEDS TO BE REHEATED TO THIS TEMP.

Question 7: foods that should be cooked to 155

Answer:

ground meat/fish, injected fish, eggs being held

Question 8: how to cool food?

Answer:

ice stick, add ice if works with recipe, blast chilled, tumble chiller

Question 9: what temp should you reheat foods to

Answer:

165

Question 10: examples of variances

Answer:

keep a tank of fish you will serve from, smoke meat to preserve it, inject meat to preserve it, hunt clean and kill your own game/seafood Question 11: what can you do when food does not get cooled down to the right temperature in 6 hours

Answer:

reheat it or throw it away

Question 12: foods that should be cooked to 135

Answer:

fruits, vegetables, commercially processed foods

Question 13: characteristics of an ice bath

Answer:

Pot on a rack in a sink, surrounded with ice, stir the pot every 10-15, keep in metal container

Question 14: how long can cold potentially hazardous foods be held off temperature control

Answer:

• hours