Quiz 4

Name the order of flow of food practice:

1. purchasing 2. receiving 3. storing 4. preparation 5. cooking 6. holding 7. cooling 8. reheating 9. serving

Salmonella is associated with: A. chicken B. beef C. pork D. seafood

chicken

The temperture danger zone is 35 F to 141 F. T/F

false

Thermometers do not have to be calibrated. T/F

false

Which probe should be used to check the temperature of a large stock pot of chili? A. Air probe B. Immersion probe C. Penetration probe D. Surface probe

immersion probe

What type of thermometer can read temperature without touching the item's surface? A. Air probe B. Immersion probe C. Infrared D. TTI

infrared

A food handler has finished trimming raw beef on a cutting board and needs the board to prep desserts. What must be done to the cuttingboard? A. It must be dried with a paper towel B. It must be turned over to the other side C. It must be washed, rinsed and sanitized D. It must be rinsed with hot water and hand dried

it must be washed, rinsed, and sanitized

Which device can be used to record time-temperature abuse during the delivery of food? A. Bimetallic stem thermometer B. Thermistor C. Thermocouple D. Time-temperature indicator

time-temperature indicator

Cross contamination can happen at almost any point in the flow of food. T/F

true

Pathogens grow faster between 70-125 F. T/F

true

The flow of food is the path food takes in your operation from purchasing to service. T/F

true

A thermometer used to measure the temperature of food must be accurate to what temperature? A. +/- 2 F B. +/- 4 F C. +/- 6 F D. +/- 8 F

+/- 2 F