Serve Safe ch. 5-6

Which kind of probe would you attach to a thermocouple or thermistor to measure the temperature inside an oven? a. Air probe b. Immersion probe c. Penetration probe d. Surface probe

a. Air probe

Which of the following practices would prevent cross-contamination? a. Designating color-coded cutting boards for beef, poultry, and produce b. Cooking poultry to 165ºF (74ºC) for 15 seconds c. Storing flour in the dry-storage area d. Hiring a pest management organization to rid your establishment of cockroaches

a. Designating color-coded cutting boards for beef, poultry, and produce

Which of the following is true when receiving canned food? a. It is important to never taste canned food that you suspect might be contaminated. b. If a can bulges at one end, press the bulge; if the other side bulges out, the can is acceptable. c. If the exterior of cans have been checked and they are acceptable, it is unnecessary to check the contents. d. Leaks in the top or side seams of cans is acceptable if there is no rust.

a. It is important to never taste canned food that you suspect might be contaminated.

ou have one cutting board in your small kitchen. You have just sliced some chicken breasts for cooking and now need to prepare a green salad. What should you do to the cutting board and knife before using them to prepare the salad? a. Scrub them with hot water and detergent, rinse thoroughly, and then sanitize them. b. Rinse in hot water, then dry them with a paper towel. c. Rinse them under very hot water, then use the reverse side of the cutting board. d. Wipe them off, then use the reverse side of the cutting board.

a. Scrub them with hot water and detergent, rinse thoroughly, and then sanitize them.

Which of the following indicates that a delivery of fresh lobsters should be rejected? a. The tails do not curl when the lobster is picked up. b. The lobsters are packed with seaweed. c. The lobsters are received at 45°F (7°C). d. The shells are hard.

a. The tails do not curl when the lobster is picked up.

Thermometers should be recalibrated a. before each shift or before the day's deliveries. b. at the end of the shift or after the day's deliveries. c. each time the temperature of frozen food is measured. d. each time they are sanitized.

a. before each shift or before the day's deliveries.

Which kind of probe would you attach to a thermocouple or thermistor to measure the temperature of frying oil? a. Air probe b. Immersion probe c. Penetration probe d. Surface probe

b. Immersion probe

What is the right way to measure the temperature of MAP or vacuum-packed food? a. Insert the thermometer stem or probe into the thickest part of the product. b. Insert the thermometer stem or probe between two packages. c. Carefully puncture the product wrapping with a thermometer stem or probe. d. Open the package and insert the thermometer stem or probe into the thickest part of the product.

b. Insert the thermometer stem or probe between two packages.

When you are receiving a delivery of food for your establishment, it is important that you a. refrigerate it before inspecting it. b. check the temperature and quality before accepting it. c. store it with other recent deliveries. d. take it out of its original packaging before storing it.

b. check the temperature and quality before accepting it.

A USDA inspection stamp on meat indicates a. that the meat is free of pathogens. b. that the product and processing plant have been inspected. c. that the processor or packer has paid for the voluntary service. d. its quality level.

b. that the product and processing plant have been inspected.

Which of the following statements is correct? a. A USDA grading stamp indicates that the product and processing plant have met specific sanitary standards. b. Foodservice establishments must buy meat that carries USDA grading stamps. c. A USDA grading stamp indicates the palatability of the product. d. A USDA grading stamp indicates that the product is free of microorganisms that can cause foodborne illness.

c. A USDA grading stamp indicates the palatability of the product.

Which of the following kinds of thermometers should never be used to measure the temperature of food? a. An infrared thermometer b. TTI c. A glass thermometer d. A thermocouple

c. A glass thermometer

Which of the following food items should be rejected at delivery? a. Pork that is pink b. Poultry packed in self-draining ice c. Fish that has a strong fishy smell d. Eggs that have no odor

c. Fish that has a strong fishy smell

What is the right way to measure the temperature of meat, poultry, or fish when it is delivered? a. Insert the thermometer stem or probe between two packages. b. Place a probe on the surface of the food and wait fifteen seconds. c. Insert the thermometer stem or probe into the thickest part of the product. d. Use the ice-point method.

c. Insert the thermometer stem or probe into the thickest part of the product.

What is the right way to measure the temperature of liquids, such as fresh-squeezed orange juice packaged in cartons? a. Pour the liquid into a cup or glass and measure the temperature of the liquid. b. Place the thermometer stem or probe between two cartons. c. Open the carton and insert the thermometer stem or probe, careful not to touch the container. d. Check the TTI and avoid using a thermometer.

c. Open the carton and insert the thermometer stem or probe, careful not to touch the container.

Which is not a proper step in the ice-point method of calibrating a thermometer? a. First, insert the probe of the thermometer into a glass of ice water. b. Second, wait until the thermometer indicator stops moving. c. Third, remove the probe from the ice water. d. Fourth, adjust the pointer on the temperature indicator to 32°F (0°C).

c. Third, remove the probe from the ice water.

When a shipment of food arrives, employees should a. store it immediately and inspect it later. b. inspect the potentially hazardous food. c. inspect all food immediately before storing it. d. stack the delivery neatly and inspect it within 12 hours.

c. inspect all food immediately before storing it.

Fresh poultry that has just been delivered should a. have darkened wing tips. b. be sticky under the wings. c. spring back when touched. d. be greenish around the neck.

c. spring back when touched.

Fresh fish should be rejected if a. it has a seaweed smell. b. the flesh is firm. c. the skin is dry. d. it is received at 41°F (5°C) or lower.

c. the skin is dry.

All of the following are ways to prevent cross-contamination, except a. using wiping cloths that are rinsed after each use and stored in sanitizing solution. b. cleaning and sanitizing a cutting board after raw meat was cut on it and before cooked eggs are chopped on it. c. washing and sanitizing utensils once a day. d. using one work area to prepare vegetables for salad and another work area to prepare raw poultry and meat.

c. washing and sanitizing utensils once a day.

Which of the following statements about cutting boards is incorrect? a. Cutting boards should be cleaned and sanitized between each task. b. Cutting boards should not transfer taste or odor to food. c. Synthetic boards are easy to keep clean and sanitized. d. Cutting boards should be large enough to hold both raw and ready-to-eat food.

d. Cutting boards should be large enough to hold both raw and ready-to-eat food.

What is the right way to measure the temperature of bulk liquids, such as milk? a. Open the package and insert a thermometer. b. Insert the thermometer stem or probe between two packages. c. Check the temperature of the truck. d. Fold the bag around the thermometer stem or probe.

d. Fold the bag around the thermometer stem or probe.

You discover that a hanging thermometer inside a refrigerator is not accurate. Which of the following is the best course of action? a. Recalibrate it using the ice-point method. b. Recalibrate it using the boiling-point method. c. Place it in a cup of water in the refrigerator. d. Replace the thermometer with a new one.

d. Replace the thermometer with a new one.

Which of the following is the proper method for keeping thermometers clean? a. Wipe them on a single-use towel after each use. b. Rinse them under warm water and dry with a single-use towel after each use. c. Wash in warm water and air-dry after each use. d. Wash, rinse, sanitize, and air-dry after each use.

d. Wash, rinse, sanitize, and air-dry after each use.

All of the following is true about receiving fresh produce, except a. produce should not be washed before it is stored. b. it is important to check for signs of insect infestation. c. it is important to place produce into storage quickly. d. if fruit is handled roughly, it will not affect quality.

d. if fruit is handled roughly, it will not affect quality.

Time-temperature indicators are often used to a. measure temperature through a probe with a sensor at the end. b. measure the length of time specific food should be cooked. c. indicate whether food has been time-temperature abused during food preparation. d. indicate whether food has been time-temperature abused during shipment.

d. indicate whether food has been time-temperature abused during shipment.