SERVSAFE CHAPTER SIX EXAM QUESTIONS

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SERVSAFE CHAPTER SIX EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -39 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 145

Answer:

Internal Temp Of Eggs for Immediate Service

Question 2: 165

Answer:

Is it hot enough(pg 6.18)

Question 3: 135

Answer:

Internal Temp Of Ground Pork

Question 4: Cross Contamination

Answer:

A food handler thaws several frozen foods on a prep table. What is the danger that this poses to the food?

Question 5: A food handler must reheat cheese sticks to...

Answer:

135 degrees

Question 6: 135

Answer:

Internal Temp Of Beef Steak

Question 7: 165

Answer:

Internal Temp Of Pork Loin with Marmalade

Question 8: Store at 41 degrees or lower

Answer:

Unsafe Ice Handling (see pic on page 6.8) Question 9: Linda needed to make 20 box lunches to be picked up in 3 hours. She got out the bread, meat, cheese, and left them on the prep table so that she could make the sandwiches in between her other tasks.Was the food prepared correctly? Why or why not?

Answer:

No, The meat and cheese are time temperature abused.Question 10: What temperature must TCS food be reheated to if it will be hot held?

Answer:

165 degrees for 15 seconds

Question 11: 165

Answer:

Internal Temp Of Buffalo Steak

Question 12: 155

Answer:

Internal Temp Of Broccoli Cooked in the Microwave

Question 13: 155 degrees for 15 seconds

Answer:

A food handler can cool a stock pot of clam chowder by placing it into a sink of ice water. ******

Question 14: -No, the chili did not reach an internal temperature of 165 degrees within two hours -Yes, assuming the roast beef was cooked and cooled correctly, it can be reheated to any temperature if served immediately.

Answer:

What is the max temperature allowed when thawing food under running water?

Question 15: 1. A

• A

Answer:

Internal Temp Of Steak Question 16: Brandon trimmed an uncooked roast on the red cutting board. Then he washed his hands and used a different knife to slice tomatoes on the green cutting board.Was the food prepared correctly? Why or why not?

Answer:

Yes, He used separate equipment for the meat and produce.

Question 17: Cook it

Answer:

What can occur if prep tables are not clean and sanitized between uses?Question 18: Norris wanted to make his famous Eggs Benedict for the residents at the nursing home where he works. He mixed the egg yolks from raw shell eggs with butter and lemon juice and poured the uncooked sauce over several hotel pans of poached eggs.Was the food prepared correctly? Why or why not?

Answer:

No, Raw shell eggs can not be used in a nursing home.

Question 19: 135

Answer:

Internal Temp Of Ostrich Filet

Question 20: 145

Answer:

What temp should chili reach?

Question 21: 165 degrees

Answer:

What is the minimum internal cooking temperature for ground beef?

Question 22: 1,2,4

Answer:

Correct temperatures (see pic on pg 6.13)

Question 23: 155

Answer:

Internal Temp Of Wild Rice

Question 24: Cross contamination

Answer:

What is the minimum internal cooking temp for stuffed pork chops?

Question 25: 165 degrees for 15 seconds

Answer:

What is the minimum temperature for eggs, meat, and poultry?

Question 26: 70 degrees

Answer:

What must food handlers do to food immediately after thawing it in the microwave?Question 27: Jessica read an article about sprouting beans. It inspired her to try it in her operation. She used some of the freshly sprouted beans in one of her daily specials.Was the food prepared correctly? Why or why not?

Answer:

No, She should have contacted her local authority before sprouting beans.Question 28: To thaw frozen food:

Answer:

Place the item in a cooler which keeps it at 41 degrees or lower