SERVSAFE QUIZ 6- THE FLOW OF FOOD: PREPARATION

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SERVSAFE QUIZ 6- THE FLOW OF FOOD: PREPARATION

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -11 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the minimum internal cooking temp for swordfish steaks?

Answer:

145F for 15 sec

Question 2: What are some ways you can correctly cool a large pot of chili?

Answer:

Divide it into smaller containers and: place it in an ice-water bath and stir it; stir the chili with ice paddles; place it in a blast chiller; make it with less water than required and then add cold water or ice after cooking to cool the chili and provide remaining water

Question 3: What is the minimum internal cooking temp for ground-beef patties?

Answer:

155F for 15 sec Question 4: What is the minimum internal cooking temp for glazed carrots for hot-holding?

Answer:

135F

Question 5: T or F: Fish cooked in a microwave must be cooked to a minimum internal temp of 145F

Answer:

F

Question 6: T or F Coolers are designed to cool hot food quickly

Answer:

F Question 7: T or F: The first step in cooling TCS food is to cool if from 135F to 70F withing (3) hours

Answer:

F

Question 8: What is the minimum internal cooking temp for pork chops?

Answer:

145F for 15 sec

Question 9: What are (4) acceptable methods of thawing food?

Answer:

in the cooler, under running drinkable water 70F or lower, in a microwave, as part of the cooking process

Question 10: What is the minimum internal cooking temp for whole chicken?

Answer:

165F for 15 sec Question 11: T or F: Cook a whole turkey to a minimum internal cooking temp of 155F for 15 seconds

Answer:

F