Serve Safe Ch. 7-8

To what internal temperature should you cook fish for at least 15 seconds? 1. 145°F (63°C) 2. 150°F (66°C) 3. 155°F (68°C) 4. 175°F (79°C)

1. 145°F (63°C)

If you would like to store fish so that it has a minimum internal temperature of 41°F (5°C), what should the air temperature of the refrigerator be? 1. 39°F (4°C) 2. 41°F (5°C) 3. 43°F (6°C) 4. 45°F (7°C)

1. 39°F (4°C)

What is two-stage cooling? 1. The process by which cooked food is cooled from 135ºF to 70ºF (57ºC to 21ºC) within two hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional four hours, for a total cooling time of six hours 2. The process by which cooked food is cooled to 70ºF (21ºC) within four hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional two hours 3. The process by which cooked food is kept at room temperature until it reaches 70ºF (21ºC), and then from 70ºF to 41ºF (21ºC to 5ºC) in an additional four hours 4. The process by which cooked food is cooled from 125ºF to 70ºF (52ºC to 21ºC) in four hours and then from 70ºF to 41ºF (21ºC to 5ºC) in two hours

1. The process by which cooked food is cooled from 135ºF to 70ºF (57ºC to 21ºC) within two hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional four hours, for a total cooling time of six hours

Melon slices should 1. be held at 41ºF (5ºC) or lower. 2. be held at 50ºF (10ºC) or lower. 3. be cut with a knife that is used only for that purpose. 4. have sulfites added to them to make them last longer.

1. be held at 41ºF (5ºC) or lower.

To prevent cross-contamination when preparing vegetables that will be served raw, as in a salad, 1. make certain that the vegetables do not come into contact with raw meat, poultry, or eggs. 2. spray them with sanitizer before serving them. 3. let them reach room temperature before cutting them. 4. make sure to wipe clean any utensils that may have touched raw meat or poultry before using them to cut vegetables.

1. make certain that the vegetables do not come into contact with raw meat, poultry, or eggs.

In refrigerated storage, it is proper to 1. store meat, poultry, and fish separately from produce, if possible. 2. line shelves with paper or foil to prevent dripping. 3. place just-cooked food in the refrigerator to cool it rapidly. 4. place raw food above cooked food.

1. store meat, poultry, and fish separately from produce, if possible.

Generally, when food is properly held in refrigerated storage, 1. the colder food is, the safer it is. 2. the colder food is, the faster it will spoil. 3. the colder food is, the more likely it will become contaminated with dangerous microorganisms. 4. the colder food is, the shorter its shelf life.

1. the colder food is, the safer it is.

To what internal temperature should you cook a pork chop for at least 15 seconds? 1. 140°F (60°C) 2. 145°F (63°C) 3. 150°F (66°C) 4. 155°F (68°C)

2. 145°F (63°C)

To what temperature should eggs for immediate service be cooked? 1. 135ºF (57ºC) for fifteen seconds 2. 145ºF (63ºC) for fifteen seconds 3. 155ºF (68ºC) for fifteen seconds 4. 165ºF (74ºC) for fifteen seconds

2. 145ºF (63ºC) for fifteen seconds

Pork roasts should be cooked to 1. 145ºF (63ºC) for fifteen seconds. 2. 145ºF (63ºC) for four minutes. 3. 165ºF (74ºC) for fifteen seconds. 4. 165ºF (74ºC) for four minutes.

2. 145ºF (63ºC) for four minutes.

To what internal temperature should you reheat potentially hazardous food for 15 seconds within 2 hours? 1. 155°F (68°C) 2. 165°F (74°C) 3. 180°F (82°C) 4. 190°F (88°C)

2. 165°F (74°C)

To what temperature should you cook potentially hazardous food in a microwave? 1. 155°F (68°C) 2. 165°F (74°C) 3. 180°F (82°C) 4. 190°F (88°C)

2. 165°F (74°C)

When reheating potentially hazardous food, it must be brought to 165°F (74°C) within a maximum of how many hours? 1. 1 hour 2. 2 hours 3. 4 hours 4. 6 hours

2. 2 hours

What should the internal temperature of raw meat, poultry, and fish be when stored? 1. 32°F (0°C) or lower 2. 41°F (5°C) or lower 3. 45°F (7°C) or lower 4. 50°F (10°C) or lower

2. 41°F (5°C) or lower

Which of the following statements is incorrect? 1. If a frozen food product that has just been delivered is to be used immediately, it can be stored in the refrigerator. 2. Before food is placed in the freezer, it should be removed from its original container and wrapped tightly in moisture-proof material. 3. Food should be placed in the freezer in a way so that air can circulate. 4. Frozen food should be rotated using the FIFO method.

2. Before food is placed in the freezer, it should be removed from its original container and wrapped tightly in moisture-proof material.

Which of the following statements about frozen storage is true? 1. Freezing kills all microorganisms. 2. Freezing slows the growth of microorganisms. 3. Freezing food that you are uncertain of makes it safe. 4. Frozen food can be stored indefinitely and the quality will not be affected.

2. Freezing slows the growth of microorganisms.

Which of the following statements about refrigerated storage is incorrect? 1. To maintain proper temperatures, it is important to keep the refrigerator door closed as much as possible. 2. Shelves in refrigerators should be lined with foil or paper to protect food from dripping. 3. Storing too many products in a refrigerator can make the unit work harder. 4. Raw food should be stored separately from cooked food, if possible.

2. Shelves in refrigerators should be lined with foil or paper to protect food from dripping.

In a small kitchen, all of the following items need to be stored in one refrigerator. Which should be stored on the bottom shelf? 1. Hard-boiled eggs 2. Uncooked chicken legs 3. Whole salmon 4. An uncooked pork roast

2. Uncooked chicken legs

For reasons of food safety, stuffing to be used for large whole birds should be 1. prepared with pasteurized eggs and kept cold before being stuffed into the bird. 2. cooked separately. 3. cooked to 165ºF (74ºC) and then stuffed into the bird before it is cooked. 4. frozen until it is ready to be stuffed into the bird, and then cooked.

2. cooked separately.

When using a two-stage method to cool properly cooked food, 1. food is first placed in an ice-water bath and then placed in the freezer in a total cooling time of two hours. 2. food passes quickly through the temperature range in which pathogens grow well. 3. food cools first in the refrigerator and then in the freezer. 4. food is cooled from 135ºF to 70ºF (57ºC to 21ºC) in a total cooling time of 6 hours.

2. food passes quickly through the temperature range in which pathogens grow well.

When using a two-stage method to cool properly cooked food: 1. food is first placed in an ice-water bath and then placed in the freezer in a total cooling time of two hours. 2. food passes quickly through the temperature range in which pathogens grow well. f3. ood cools first in the refrigerator and then in the freezer. 4. food is cooled from 135ºF to 70ºF (57ºC to 21ºC) in a total cooling time of 6 hours.

2. food passes quickly through the temperature range in which pathogens grow well.

All of the following are proper methods for thawing frozen food, except 1. in a microwave, for food that will be cooked immediately. 2. submerging the food under running potable water at a temperature of 100ºF (38ºC) or lower. 3. in a refrigerator. 4. as part of the cooking process.

2. submerging the food under running potable water at a temperature of 100ºF (38ºC) or lower.

To what internal temperature should you cook hamburgers for at least 15 seconds? 1. 145°F (63°C) 2. 150°F (66°C) 3. 155°F (68°C) 4. 175°F (79°C)

3. 155°F (68°C)

Which of the following is the minimum internal temperature for cooking a whole turkey? 1. 155ºF (68ºC) for 15 seconds 2. 160ºF (71ºC) for 15 seconds 3. 165ºF (74ºC) for 15 seconds 4. 170ºF (77ºC) for 15 seconds

3. 165ºF (74ºC) for 15 seconds

Which of the following is the proper minimum internal temperature to cook chicken? 1. 155ºF (68ºC) for 15 seconds 2. 160ºF (71ºC) for 15 seconds 3. 165ºF (74ºC) for 15 seconds 4. 170ºF (77ºC) for 15 seconds

3. 165ºF (74ºC) for 15 seconds

The proper temperature for dry storerooms is between 1. 32°F and 41°F (0°C and 5°C). 2. 38°F and 50°F (3°C and 10°C). 3. 50°F and 70°F (10°C and 21°C). 4. 60°F and 70°F (16°C and 21°C).

3. 50°F and 70°F (10°C and 21°C).

Which step in food preparation reduces the number of microorganisms to safe levels? 1. Refrigerating 2. Thawing 3. Cooking 4. Cooling

3. Cooking

Which of the following statements is incorrect? 1. High storage temperatures can shorten the shelf life of canned food. 2. Dry food should be stored in its original container when possible. 3. Dry goods should be stored at least one inch off the floor. 4. Storerooms should be well ventilated.

3. Dry goods should be stored at least one inch off the floor.

What is the four-hour rule? 1. To be prepared safely, foods should be cooked to their minimum internal temperature for four hours 2. Foods should be prepared four hours before serving 3. Foods should not remain in the temperature danger zone for more than four hours 4. Frozen food that has thawed can be safely refrozen if it spends less than four hours at room temperature

3. Foods should not remain in the temperature danger zone for more than four hours

A cook prepared a large pot of beef barley soup yesterday, and she would like to serve it today. Assuming that the soup was held, cooled, and stored correctly, what is the proper way to reheat the soup? 1. Reheat it to 140ºF (60ºC) for 15 seconds within 2 hours. 2. Reheat it to 140ºF (60ºC) for 15 seconds within 4 hours. 3. Reheat it to 165ºF (74ºC) for 15 seconds within 2 hours. 4. Reheat it to 165ºF (74ºC) for 15 seconds within 4 hours.

3. Reheat it to 165ºF (74ºC) for 15 seconds within 2 hours.

Which of the following is an example of possible cross-contamination by a foodhandler preparing an omelet? 1. She combines pasteurized eggs with washed and chopped vegetables. 2. She substitutes pasteurized egg products for shell eggs. 3. She cuts raw vegetables and cooked ham at the same time with the same knife. 4. She cooks the omelet until the eggs are firm.

3. She cuts raw vegetables and cooked ham at the same time with the same knife.

You are preparing batter for fried chicken. Which of the following statements is true? 1. It would be best to prepare a large batch of batter at the beginning of the week to be used throughout the week. 2. You have used the batter on the chicken, and there is quite a bit left over. It is acceptable to use the batter for fish fillets, as long as the fillets are cooked to the proper temperature. 3. The batter acts as an insulator, so it is important to cook the battered chicken to the proper temperatures, and to monitor them with a thermometer 4. There is leftover batter from yesterday. It is acceptable to mix yesterday's batter with the batter prepared today.

3. The batter acts as an insulator, so it is important to cook the battered chicken to the proper temperatures, and to monitor them with a thermometer

Dry food should be stored 1. one inch off the floor and six inches away from walls. 2. six inches off the floor and one inch away from walls. 3. six inches off the floor and away from the walls. 4. six inches off the floor and tightly against the walls.

3. six inches off the floor and away from the walls.

What is the proper temperature of a freezer unit? 1. 50°F (10°C) or below 2. 41°F (5°C) or below 3. 32°F (0°C) or below 4. 0°F (-18°F) or below

4. 0°F (-18°F) or below

To what internal temperature should you cook a roasting chicken for at least 15 seconds? 1. 150°F (66°C) 2. 155°F (68°C) 3. 160°F (71°C) 4. 165°F (74°C)

4. 165°F (74°C)

A cook makes soup by combining cooked chicken with raw vegetables. The soup should be cooked to 1. 135ºF (57ºC) for 15 seconds. 2. 145ºF (63ºC) for 15 seconds. 3. 155ºF (68ºC) for 15 seconds. 4. 165ºF (74ºC) for 15 seconds.

4. 165ºF (74ºC) for 15 seconds.

To what temperature should casseroles containing previously cooked food be cooked? 1. 135ºF (57ºC) for fifteen seconds 2. 145ºF (63ºC) for fifteen seconds 3. 155ºF (68ºC) for fifteen seconds 4. 165ºF (74ºC) for fifteen seconds

4. 165ºF (74ºC) for fifteen seconds

To what temperature should fish be cooked in a microwave? 1. 135ºF (57ºC) for fifteen seconds 2. 145ºF (63ºC) for fifteen seconds 3. 155ºF (68ºC) for fifteen seconds 4. 165ºF (74ºC) for fifteen seconds

4. 165ºF (74ºC) for fifteen seconds

Which of the following food items has been safely cooked? 1. A beef roast that has been cooked to an internal temperature of 135ºF (57ºC) for 15 seconds 2. A pork roast that has been cooked to an internal temperature of 135ºF (57ºC) for 15 seconds 3. A whole turkey that has been cooked to an internal temperature of 155ºF (68ºC) for 15 second 4. A tuna casserole made with leftover pasta noodles that has been cooked to an internal temperature of 165ºF (74ºC) for 15 seconds

4. A tuna casserole made with leftover pasta noodles that has been cooked to an internal temperature of 165ºF (74ºC) for 15 seconds

When the following products are stored in a refrigerator, which should be placed on the top shelf? 1. Raw whole turkey 2. Ground pork 3. Raw fish 4. Chicken salad

4. Chicken salad

If you are using the two-stage method and the food has not reached 70ºF (21ºC) within two hours, what must you do? 1. Place it in the blast chiller. 2. Place it in the freezer. 3. Serve it immediately or discard it. 4. Reheat it to 165ºF (74ºC) for 15 seconds or discard it.

4. Reheat it to 165ºF (74ºC) for 15 seconds or discard it.

A pot of soup has just finished cooking and it needs to be cooled. All of the following are appropriate methods to cool the pot of soup, except 1. a steam-jacketed kettle filled with cold water. 2. an ice-water bath. 3. a blast chiller. 4. a refrigerator.

4. a refrigerator.

All of the following are ways to help prevent the growth of microorganisms in salads with potentially hazardous food (such as chicken salad), except 1. preparing the chicken salad in small batches. 2. chilling all of the ingredients prior to preparation. 3. keeping the chicken in the refrigerator until all ingredients are ready to be mixed. 4. cooking the chicken right before mixing it while warm with the other salad ingredients.

4. cooking the chicken right before mixing it while warm with the other salad ingredients.

All of the following are methods to cool food quickly and safely, except 1. stirring food as it cools. 2. dividing large containers of food into smaller containers or shallow pans. 3. cutting large food items, such as meat, into smaller pieces. 4. placing it uncovered into the freezer.

4. placing it uncovered into the freezer.

Food cooked in a microwave should be 1. cooked at a lower temperature than the standard minimum internal 2. cooking temperature. 3. served immediately after cooking. left uncovered. 4. stirred or rotated halfway through cooking.

4. stirred or rotated halfway through cooking.

When labeling containers of potentially hazardous food before it is stored, all of the following information should be included, except 1. the date the food should be sold or consumed. 2. the date the food should be discarded. 3. the contents of the container. 4. the name of the person who prepared it.

4. the name of the person who prepared it.

When preparing egg dishes for populations at high risk of contracting foodborne illness, a. pasteurized eggs must be used. b. pooled eggs should be stored overnight. c. eggs should be served hard-boiled only. d. the egg dishes should not contain cooked meat.

a. pasteurized eggs must be used.

Cold paddles are a. plastic paddles used to stir food while cooking to keep food from burning. b. plastic paddles that can be filled with water and frozen and then used to cool food quickly. c. used to calibrate thermometers. d. used to chill food at salad bars and buffet tables.

b. plastic paddles that can be filled with water and frozen and then used to cool food quickly.

Which of the following procedures should be used for reheating a properly stored pot of thick beef stew for steam table service? a. Preheat the steam table to 135ºF (57ºC) and add the stew. b. Put the stew on the steam table, turn on the steam table, and allow the stew to reheat slowly. c. Reheat the stew quickly to 165ºF (74ºC) for 15 seconds within 2 hours on the stove before placing it on the steam table. d. Allow the stew to reach room temperature before placing it on the steam table.

c. Reheat the stew quickly to 165ºF (74ºC) for 15 seconds within 2 hours on the stove before placing it on the steam table.