SERVSAFE: PREPARATION, COOKING, SERVING EXAM

PDF Download

SERVSAFE: PREPARATION, COOKING, SERVING EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -29 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: How should egg dishes that require little or no cooking be prepared to keep them safe?

Answer:

Use pasteurized shell eggs or egg products Question 2: What should you do if after hours the food is not at the proper temperature?

Answer:

Throw it out Question 3: Why have chicken, tune, egg, pasta, and potato salads been involved in foodborne-illness outbreaks?

Answer:

These salads are typically not cooked after they have been prepared, so there is no chance to eliminate microorganisms that may have been introduced during preparation

Question 4: AT what temperarture should hot and cold TCS food be held?

Answer:

-Cold food must be held at an internal temperature of 41 degrees Fahrenheit (5 degrees Celsius ) or lower -Hot food must be help at an internal temperature of 135 degrees Fahrenheit (57 degrees Celsius) or higher

Question 5: What should you do if food has not reached 70 degrees Fahrenheit (21 degrees Celsius) with the first two hours when cooling it?

Answer:

Throw it out or reheat it and cool it again Question 6: WHat types of salads have been involved in foodborne-illness outbreak?

Answer:

Salads containing, chicken, tune, eggs, pasta, and potatoes

Question 7: What temperatures must be met when cooling TCS foods?

Answer:

It must be cooled from 135 to 70 degrees Fahrenheit (5 to 21 degrees Celsius) within two hours and then from 70 to 42 degrees Fahrenheit (21 to 5 degrees Celsius) or lower in the next four hours Question 8: What procedure should be followed when cooking food in the microwave?

Answer:

-Cover the food to prevent the surface from drying out -Rotate or stir it halfway through cooking to distribute the heat more evenly -Let it stand at least two minutes after cooking to let the temperature lower -Check the temperature in several places to make sure the food is cooked Question 9: How can you minimize bare-hand contact with food that is cooked or ready-to-eat?

Answer:

By handling food with tongs, deli sheets or gloves.Question 10: What should you do if food has not reached 165 degrees Fahrenheit (74 degrees Celsius) for fifteen seconds within two hours when reheating it?

Answer:

Throw it out Question 11: How often should you check the temperature of food being held for service?

Answer:

-At least every 4 hours -As an alternative, check the temperature every two hours to leave time for corrective action

Question 12: What can be done to prevent contamination on food bars and buffets?

Answer:

-Have employees monitor these areas closely -Install sneeze guards -Label all items -Do not allow customers to refill soiled plates or use soiled silverware at the food bar Question 13: What can servers do to prevent contamination when handling glassware and dishes?

Answer:

-Hold dishes by the bottom or the edge -Holds cups by the handles and glassware by the middle, bottom, or stem -Hold flatware and utensils at the handle Question 14: What must you do when checkcing the temperature of cooked food to get an accurate reading?

Answer:

-Check the temperature in the thickest part if the food -Take at least two readings in different locations

Question 15: What are four acceptable methods for thawing food?

Answer:

-In a refrigerator at 41 degrees Fahrenheit (5 degrees Celsius) -Submerged under running water at a temperature of 70 degrees Fahrenheit (21 degrees Celsius) or lower -In a microwave oven, if the food will be cooked immediately after thawing -As a part of the cooking process

Question 16: Does cooking food destroy spores or toxins that may be on it?

Answer:

No, that is why it is critical to handle food safely before it is cooked to prevent spores from forming Question 17: Why should large wuantatie sof hot food not be placed in a refirgerator to cool?

Answer:

-Most refrigerators are not designed to cool hot food quickly -It may raise the internal temperature of the refrigerator, putting stored food at risk.

Question 18: Why is it important to get the food from 135 to 70 degrees Fahrenheit (57 to 21 degrees Celsius)

Answer:

-Microorganisms grow much faster at temperature between 125 and 70 degrees Fahrenheit ( 52 and 21 degrees Celsius), so food must pass through this temperature range quickly to minimize growth -Cooling the food to 70 degrees Fahrenheit (21 degrees Celsius) within two hours allows it to pass quickly and safely through the most dangerous part of the temperature danger zone

Question 19: What are three safe methods for cooling food?

Answer:

-Place the food in an ice-water bath and stir the food frequently -Stir the food with an ice paddle -Place the food in a blast chiller or tumble chiller

Question 20: What are the requirements for reheating TCS food?

Answer:

Reheat it to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) for fifteen seconds within two hours

Question 21: What can servers do when handling ice to prevent contamination?

Answer:

-Use ice scoops or tongs to retrieve ice -Store ice scoops in a sanitary location and not in the ice

Question 22: How can you keep produce safe when preparing it?

Answer:

-Keep it away form raw meat, poultry, and eggs and surfaces exposed to them -Clean and sanitize the workspace and all utensils that will be used -Wash it thoroughly under running water to remove dirt and other contaminants; this must be done before cutting, cooking, or combining produce with other ingredients -Pull leafy greens such as lettuce and spinach completely apart and rinse them thoroughly Question 23: What is the minimum internal cooking temperature for each of these items?

Answer:

-Scrambled eggs that will be served immediately ( 145 degrees Fahrenheit/ 63 degrees Celsius for 15 seconds) -Roast duck (165 degrees Fahrenheit/ 74 degrees Celsius for 15 seconds) -Pork sausage/ground meat (!55 degrees Fahrenheit/ 68 degrees Celsius for 15 seconds) -Stuffed pasta (165 degrees Fahrenheit / 74 degrees Celsius for 15 seconds)