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SERVSAFE CHAPTER 7 AND 8 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: thawing - running water
Answer:
submerge in running drinkable water under 70 deg F
- do not let food go above 41 deg F for longer than four hours
Question 2: should you cover shelving in fridges with foil and other things?
Answer:
NO- you should use open shelving. otherwise, circulation is prevented
Question 3: presentation of food
Answer:
Food should be offered to customers in a way that does not mislead or misinform them. Customers must be able to judge the true appearance, color, and quality of food. Do not use the following to
misrepresent the appearance of food:
Food additives or color additives Colored overwraps Lights Food that has not been honestly presented should be thrown out.
Question 4: food that need an internal temp of 165 deg for 15 second
Answer:
-poultry -stuffing made with fish, meat, or poultry -stuffed meat, seafood, poulty, pasta
-dishes that included previously cooked TCS foods -REheated foods for hot-holding
Question 5: food that needs an internal temp of 175 deg
Answer:
-automatic ice tea and coffee machine equipment -traditional steeping methods
Question 6: temp to store eggs
Answer:
below 45 deg Question 7: steps to prevent cross contamination and time/temp abuse during prep
Answer:
quantity - only remove what you need storage - return unused food to proper storage immediately additives- only use approved additives
Question 8: food that need an internal temp for 145 deg for 15 seconds
Answer:
-steaks -seafood -commercially raised game -shell eggs that to be served immediately
Question 9: factors that affect how quickly food will cool
Answer:
-thickness or density of food -size of the food -storage container
Question 10: food that needs an internal temp of 135 deg
Answer:
-fruits, veggies, grains, legumes
Question 11: food that need an internal temp of 155 deg for 15 seconds
Answer:
-ground meat -injected meat -mechanically tendarized meat -ratites - ostrich, emu -ground seafood -shell eggs hot-held for service
Question 12: ROP food
Answer:
Reduced Oxygen Packaged Food -store below 41 deg
Question 13: safe cooling method
Answer:
-ice-water bath -ice paddle -blast-tumble chiller -ice or cold water as an ingredient
Question 14: thawing- microwave
Answer:
only use if the food will be cooked immediately after thawing
Question 15: temp to store meat, poultry, fish, and shellfish
Answer:
below 41 deg Question 16: where in the fridge should you store meat, poultry, and dairy product?
Answer:
away from the door
Question 17: thawing- cooking
Answer:
thaw food as part of the cooking process ex: frozen hamburger patties. This is ok because they pass through temp danger zone quickly
Question 18: practice that can prevent temp abuse during storage
Answer:
-consider using cold curtains for walk-in coolers -make sure thermometers are +/- 3 deg F -do not overload coolers and freezers -defrost freezer regularly. more efficient when free of frost
Question 19: temp to store milk, veggeis
Answer:
below 41 deg
Question 20: Thawing- cooler
Answer:
Thaw food in a cooler keeping its temperature at 41°F (5°C) or lower. This requires advance planning.Larger items, such as a turkey, can take several days to thaw completely in a cooler.
Question 21: date marking
Answer:
TCS foods being held in refrigerator for longer than 24 hours must be labelled - must indicate when food will be eaten, sold, or thrown out Question 22: a dish is made with multiple ingredients. How do you determine the throw out date?
Answer:
determined by the ingredient with the closest date of expiration
Question 23: Thawing- slacking
Answer:
gradual thawing of frozen food to prep it for deep frying. This allows even heating during cooking
- slack food just before you cook it
Question 24: food that need an internal temp of 145 deg for 4 minutes
Answer:
- roasts (pork, beef, veal, lamb)
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