ServSafe: Quiz Chapters 07-08
What is the proper temperature of a freezer unit?
0°F (-18°F) or below
To what internal temperature should you cook a pork chop for at least 15 seconds?
145°F (63°C)
To what internal temperature should you cook fish for at least 15 seconds?
145°F (63°C)
To what temperature should eggs for immediate service be cooked?
145ºF (63ºC) for fifteen seconds
Pork roasts should be cooked to
145ºF (63ºC) for four minutes.
To what internal temperature should you cook hamburgers for at least 15 seconds?
155°F (68°C)
To what internal temperature should you cook a roasting chicken for at least 15 seconds?
160°F (71°C)
To what internal temperature should you reheat potentially hazardous food for 15 seconds within 2 hours?
165°F (74°C)
To what temperature should you cook potentially hazardous food in a microwave?
165°F (74°C)
Which of the following is the minimum internal temperature for cooking a whole turkey?
165ºF (74ºC) for 15 seconds
Which of the following is the proper minimum internal temperature to cook chicken?
165ºF (74ºC) for 15 seconds
A cook makes soup by combining cooked chicken with raw vegetables. The soup should be cooked to
165ºF (74ºC) for 15 seconds.
To what temperature should casseroles containing previously cooked food be cooked?
165ºF (74ºC) for fifteen seconds
To what temperature should fish be cooked in a microwave?
165ºF (74ºC) for fifteen seconds
When reheating potentially hazardous food, it must be brought to 165°F (74°C) within a maximum of how many hours?
2 hours
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?
39°F (4°C)
What should the internal temperature of raw meat, poultry, and fish be when stored?
41°F (5°C) or lower
The proper temperature for dry storerooms is between
50°F and 70°F (10°C and 21°C).
Which of the following statements is incorrect?
Before food is placed in the freezer, it should be removed from its original container and wrapped tightly in moisture-proof material.
When the following products are stored in a refrigerator, which should be placed on the top shelf?
Chicken salad
Which step in food preparation reduces the number of microorganisms to safe levels?
Cooking
What is the four-hour rule?
Foods should not remain in the temperature danger zone for more than four hours
Which of the following statements about frozen storage is true?
Freezing slows the growth of microorganisms.
If you are using the two-stage method and the food has not reached 70ºF (21ºC) within two hours, what must you do?
Reheat it to 165ºF (74ºC) for 15 seconds or discard it.
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?
Reheat it to 165ºF (74ºC) for 15 seconds within 2 hours.
Which of the following procedures should be used for reheating a properly stored pot of thick beef stew for steam table service?
Reheat the stew quickly to 165ºF (74ºC) for 15 seconds within 2 hours on the stove before placing it on the steam table.
Which of the following is an example of possible cross-contamination by a foodhandler preparing an omelet?
She cuts raw vegetables and cooked ham at the same time with the same knife.
Which of the following statements about refrigerated storage is incorrect?
Shelves in refrigerators should be lined with foil or paper to protect food from dripping.
You are preparing batter for fried chicken. Which of the following statements is true?
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
What is two-stage cooling?
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
In a small kitchen, all of the following items need to be stored in one refrigerator. Which should be stored on the bottom shelf?
Uncooked chicken legs
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
a refrigerator.
Melon slices should
be held at 41ºF (5ºC) or lower.
For reasons of food safety, stuffing to be used for large whole birds should be
cooked separately.
All of the following are ways to help prevent the growth of microorganisms in salads with potentially hazardous food (such as chicken salad), except
cooking the chicken right before mixing it while warm with the other salad ingredients.
When using a two-stage method to cool properly cooked food,
food passes quickly through the temperature range in which pathogens grow well.
To prevent cross-contamination when preparing vegetables that will be served raw, as in a salad,
make certain that the vegetables do not come into contact with raw meat, poultry, or eggs.
When preparing egg dishes for populations at high risk of contracting foodborne illness,
pasteurized eggs must be used.
All of the following are methods to cool food quickly and safely, except
placing it uncovered into the freezer.
Cold paddles are
plastic paddles that can be filled with water and frozen and then used to cool food quickly.
Dry food should be stored
six inches off the floor and away from the walls.
Food cooked in a microwave should be
stirred or rotated halfway through cooking.
In refrigerated storage, it is proper to
store meat, poultry, and fish separately from produce, if possible.
All of the following are proper methods for thawing frozen food, except
submerging the food under running potable water at a temperature of 100ºF (38ºC) or lower.
Generally, when food is properly held in refrigerated storage,
the colder food is, the safer it is.
