TEXAS FOOD MANAGER EXAM LEARN TO SERVE 360 TRAINING COMPLETE QUESTIONS WITH VERIFIED ANSWERS | RATED A+

TEXAS FOOD MANAGER EXAM LEARN TO SERVE 360 TRAINING COMPLETE QUESTIONS WITH VERIFIED ANSWERS | RATED A+

Which of the following would be the best method for cleaning and sanitizing equipment that
cannot placed in a dish machine or three compartment sink? - ✔✔Clean, rinse, and sanitize in
place.
Chemical sanitizers are in a concentrated form and should be mixed only with . -
✔✔Water
The restaurant staff noticed the health inspector coming in the door and assumed correctly they
would be inspected. One of the employees quickly took the towel buckets, dumped them in a
sink with dirty dishes, made fresh sanitizing solution , and put the towels back in the water. To
their surprise, the inspector marked a violation. The violation was for . - ✔✔Putting the
soiled towels back in the new water
A tray of eggs being hot held on a breakfast bar must maintain a minimum temperature of
. - ✔✔135ºF
Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated during storage,
preparation, holding, and display at all times unless they are being _. - ✔✔Combined as
ingredients
Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever
. - ✔✔Served to highly susceptible populations
What is the required minimal internal temperature for cooking fresh pork roast? - ✔✔145ºF
A kitchen manager was trying to train the staff and get all of the inventory under control. Many
items were not being labeled in storage. The manager thinks it is best to start by labeling every
single item out of its original container, even though it is not required to have the staff label
. - ✔✔Spaghetti noodles