SERVSAFE CHAPTER 8 - PREPARATION EXAM QUESTIONS

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SERVSAFE CHAPTER 8 - PREPARATION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -51 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 5) a food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the potential problem with this situation?

Answer:

Time temp abuse

Question 2: What could have prevented salmonella outbreak?

Answer:

Simply browning the outside of meatballs was not enough to reduce the salmonella on them to a safe level. Only way is to cook them to a minimum internal. Temp of 165f (74c) for 15 seconds. To be sure they had reached this internal temp, chef should have checked them with a thermometer.Question 3: Discussion questions -what are the minimum internal cooking temps for poultry, fish, pork, and ground beef?

Answer:

Poultry: 165 for 15 sec

Fish: 145 for 15 sec

Pork: 145 for 15 sec (roasts for 4 min)

Ground beef: 155 for 15 sec

Question 4: Minimum internal cooking temps - 175f (80c)

Answer:

- tea:

Automatic iced tea and automatic coffee machine equipment: Tea leaves should remain in contact with the water for a minimum of one minute.

• traditional steeping method: tea leaves should be exposed to the water for about 5 min.

Question 5: Minimum internal cooking temps - 145f (63c) for 4 min

Answer:

• roasts of pork, beef, veal, and lamb
• roasts may be cooked to these alternative cooking times and temps depending on the type of roast

and oven used:

130f (54c) 112 min - 144f (62c) 5 min.Question 6: 2) what must food handlers do to food immediately after thawing it in microwave?

Answer:

Cook it

Question 7: What is the minimum internal cooking temp for ground beef?

Answer:

155 (68c) for 15 sec.

Question 8: Batters and breadings

Answer:

Prepped with eggs or milk run risk of tta and cross contamination.-small batches: prepping batters in small amounts prevents tta of both the batter and food being coated.Store what do not need in covered container at 41f (5c) or lower.-prompt storage: when breaking food that will be cooked later, store it in cooler as soon as possible.

• unused items: create a plan to throw out unused batter or breading after a set time. Might be after

using a batch or at end of shift.

• thorough cooking: coating of battered and breaded food acts as an insulator that can prevent food from

being thoroughly cooked. Cook all the way through. When deep frying, make sure temp of oil recovers before loading each batch. Overloading basket when frying food also slows cooking time. Means items can be removed from cooker b4 thoroughly cooked. Monitor oil and food temps using calibrated therm.Watch cooking time as well

Question 9: Thawing

Answer:

When frozen food thawed and exposed to temp danger zone, pathogens in food will begin to grow. To reduce, never thaw food at room temp.(Thaw 20 pound turkey. Places it on table to thaw overnight. When it begins to thaw, skin and outer layers are exposed to temp danger zone even though core of turkey still frozen. If there are pathogens on turkey, will grow to level high enough to make turkey unsafe.

Question 10: Thawing tcs foods methods and guidelines: microwave

Answer:

-Thaw in micro if will be cooked immediately after thawing

• food must be cooked in conventional cooking equipment (oven) once thawed.

Question 11: Minimum internal cooking temps - 155f (68c) for 15 sec.

Answer:

- Ground meat: including beef, pork, and other meat.

- Injected meat: including brined ham and flavor injected roasts.

• Mechanically tenderized meat.
• Ratites (mostly flightless birds with flat breastbones) including ostrich and emu.
• Ground seafood including chopped or minced seafood
• Shell eggs that will be hot held for service.

Question 12: Thawing tcs foods methods and guidelines: refrigeration

Answer:

Thaw in cooler, keeping its temp at 41f (5c) or lower. Requires advance planning. Larger items like turkey, can take several days to thaw completely in cooler.

Question 13: Cooking tcs foods in microwave oven

Answer:

Meat, seafood, poultry, and eggs that you cook in microwave oven must be cooked to 165f (74c).

Guidelines:

• cover food to prevent its surface from drying out.
• rotate or stir halfway through cooking process so heat reaches food more evenly.
• let covered food stand for at least 2 minutes after cooking to let food temp even out.
• check temp in at least two places to make sure food is cooked through.

Question 14: Study questions

1) what is max water temp allowed when thawing food under running water?

Answer:

70f (21c)

Question 15: Prepping specific food Meat, seafood and poultry

Answer:

Source of most cross contamination in operation are raw meat, poultry, and seafood.

• cleaning and sanitizing: use clean and sanitized work areas, cutting boards, knives, and utensils. Prep

raw meat, poultry, and seafood separately or at different times from fresh produce.

• quantity: only remove as much food from the cooler as you can prep in a short period of time. This

keeps ingredients from sitting out for long periods of time. (If assembling pans of meat lasagna, remove only enough ingredients to prepare a few pans at a time. Then return the prepared pans of lasagna to cooler before removing more ingredients).

• prompt action: return raw prepped meat directly to cooler or cook as quickly as possible. Store

correctly to prevent cross contamination.

Question 16: Ice

Answer:

Is a food and can become contaminated just as easily as any other food. To avoid contam:

-Consumption: make ice from water that is safe to drink

-Cooling food: never use ice as ingredient if it was used to keep food cold. (If ice was used to cool food on a salad bar, cannot be used in drinks) -containers and scoops: use clean and sanitized containers and ice scoops to transfer ice from an ice machine to other containers.Store ice scoops outside of ice machine in clean protected location Never hold or carry ice in containers that have held raw meat, seafood, or poultry or chemicals.Never touch ice with hands or use a glass to scoop ice.

Question 17: Which food should not be offered on a children's menu?

Answer:

Rare hamburger

Question 18: General prep practices -

Answer:

Cross contamination and tta can happen easily when you are prepping food. Can prevent pathogens from spreading by making good food prep choices.

• equipment: make sure workstations, cutting boards and utensils are clean and sanitized.
• quantity: only remove as much food from the cooler as you can prep in a short period of time. Keeps

ingredients from sitting out for long periods of time

- storage: return prepped food to the cooler or cook it as quickly as possible.

• additives: if use food or color additives when prepping:

Only use additives that have been approved by your local regulatory authority. Never use more than is allowed by law.Never use additives to alter appearance of food.Do not sell produce that was treated with sulfites b4 received in the operation. Never add sulfites to produce that will be eaten raw.

• presentation: food should be offered to guests in a way that does not mislead or misinform them.

Guests must be able to judge 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