SERVSAFE MANAGER 6TH EDITION - CHAPTER 6: THE

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SERVSAFE MANAGER (6TH EDITION) - CHAPTER 6: THE

FLOW OF FOOD - PREPARATION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -43 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Correct way to use leftovers of TCS food to make salads.

Answer:

Make sure to throw out leftovers held at 41 degrees or lower after 7 days.

Question 2: Correct way to use pooled eggs.

Answer:

Cook them promptly after mixing, or store them at 41 degrees F or lower.

Question 3: cross-contamination

Answer:

What can occur if prep tables are not cleaned and sanitized between uses?

Question 4: 165 degrees F

Answer:

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?

Question 5: rare hamburger

Answer:

What food should not be offered on a children's menu?

• rare hamburger
• fried chicken tenders
• grilled cheese sandwich
• spaghetti with meat sauce

Question 6: sink of ice water

Answer:

A food handler can cool a stockpot of clam chowder by placing it into a :

Question 7: 135 degrees F

Answer:

What is the minimum internal cooking temperature for pasta?

Question 8: 145 degrees F

Answer:

What is the minimum internal cooking temperature for salmon steak?

Question 9: 155 degrees F

Answer:

What is the minimum internal cooking temperature for ostrich filet?

Question 10: 145 degrees F

Answer:

What is the minimum internal cooking temperature for buffalo steak (commercially raised buffalo)?

Question 11: 145 degrees F

Answer:

What is the minimum internal cooking temperature for beef steak?

Question 12: 60 minutes

Answer:

When partially cooking food for later service, what is the maximum amount of tie that the food can be heated during the initial cooking step?

Question 13: time-temperature abuse

Answer:

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 problem with this situation?

Question 14: 135 degrees F

Answer:

Minimum internal temperature for:

• fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for

service.

Question 15: 145 degrees F for 15 seconds

Answer:

Minimum internal temperature for:

• Seafood (including fish, shellfish, and crustaceans)
• Steaks/chops of pork, beef, veal, and lamb
• Commercially raised game
• Shell eggs that will be served immediately

Question 16: 145 degrees F

Answer:

What is the minimum internal cooking temperature for lamb chops?

Question 17: 155 degrees F

Answer:

What is the minimum internal cooking temperature for pork loin injected with marinade?

Question 18: 165 degrees F for 15 seconds

Answer:

Minimum internal temp for:

• Poultry (including whole or ground chicken turkey, or duck)
• Stuffing made with fish, eat, or poultry
• Stuffed meat, seafood poultry, or pasta
• Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their

minimum internal temp)

Question 19: 155 degrees F for 15 seconds

Answer:

What is the minimum internal cooking temperature for eggs that will be hot-held for service?Question 20: No problem; prepped correctly. He used separate equipment for he meat and the produce.

Answer:

What's the problem?Brandon trimmed and 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.

Question 21: 155 degrees F

Answer:

What is the minimum internal cooking temperature for ground pork?

Question 22: Cook it

Answer:

What must food handlers do to food immediately after thawing it in the microwave oven?

Question 23: 135 degrees F

Answer:

What is the minimum internal cooking temperature for broccoli cooked in a microwave oven that will be hot-held?Question 24: Not prepped correctly; because he serves food at a nursing hoe he cannot use raw shell eggs in dishes that will be served raw or undercooked. Also, poached shell eggs are undercooked and should not be served in a nursing hoe unless the eggs have been pasteurized.

Answer:

What's the problem?Norris wanted to make his famous Eggs Benedict for the residents at the nursing home where he works.He mixed egg yolks from raw shell eggs with butter and lemon juice and poured the uncooked sauce over several hotel pans of poached eggs.Question 25: Not prepped correctly; she should have contracted her local regulatory authority before sprouting the beans. She would have needed a variance to do this.

Answer:

What's the problem?Jessica read an article about sprouting beans. It inspired her to try it in her operation. She used some of