Time and Temperature
To prevent cross-contamination, it is a good practice to prepare raw and ready-to-eat foods at the same time.
FALSE
Which of the following answers best describes when cutting boards should be replaced.
When they become excessively worn or develop hard to clean grooves.
Which of the following questions applies best to the purchasing of food?
Are you getting quality items from trusted vendors?
Which of these strategies can help to prevent cross-contamination in a commercial kitchen?
Buying food that does not require any prepping prior to service
An infrared thermometer has a metal rod that is placed into the object to measure temperature.
FALSE
Why should food temperatures be taken at two different locations?
Temperature may vary in food
When can glass thermometers be used?
When making candy
Time-temperature abuse can be prevented by keeping TCS food in the _____ zone for the shortest period of time. (6 letters)
danger
Any time a TCS food has been held in the Danger Zone for _____ or more hours, it must be discarded!
four
Which of these answers has the stages of the flow of food in the proper order?
purchasing, preparation, cooking, serving
Any TCS food that has been held in the Danger Zone for 1 hour must be discarded.
FALSE
Raw meat and fish should always be stored on the top shelf of the refrigerator.
FALSE
The flow of food only refers to cooking and serving customers.
FALSE
Thermometers only need to be sanitized once per day.
FALSE
The abuse of time and temperature is avoided in all of the following ways except:
Following the directions from your supervisor without paying attention to time and temperature
If a soup drops below the minimum holding temperature for 10 minutes it is important to ______.
Immediately get it back up to the minimum holding temperature
Why would you use an infrared thermometer?
It doesn't require contact with food items.
Which of the following is not a stage of the food flow?
Reviewing policies
Abuse of time and temperature can occur by reheating foods improperly.
TRUE
Abuse of time and temperature occurs whenever food remains in the Danger Zone.
TRUE
As manager, it is your responsibility to make sure that food is safe during every phase of the process.
TRUE
Being safe of contamination applies to every stage of the food flow.
TRUE
Leftovers should be refrigerated or frozen within 2 hours of cooking.
TRUE
Serving or delivering food to the customer is a stage in the flow of food.
TRUE
Thermometers should be calibrated regularly.
TRUE
You should cut raw meat and vegetables on separate cutting boards to avoid contamination.
TRUE
Abuse of time and temperature can occur in each of the following ways except:
The items are held in the freezer for too long
The contamination of food is a concern at which of the following stages of the food flow?
all of these are correct - reheating - storing - food preparation
Which of the following is an abuse of time and temperature?
all of these are correct - the items are cooled or reheated improperly - the items are not cooked to the proper internal temperature - the items held at the wrong temperature
The two major concerns in the food flow are ________ and time-temperature abuse.
cross-contamination
When marinating raw meat, you would do all of the following except __________.
place leftover cooked food in the marinating container
What temperatures do infrared thermometers measure?
surface
A good _______ is the most important tool to prevent time-temperature abuse.
thermometer
The probe / stem of the thermometer should always go in the ________ part of the product.
thickest
