Chapter 5-7 sanitization TEST QUESTIONS
what is the poper temp of a freezer unit
0
What is a proper step in ice point method of calibration a thermometer
1. insert the probe of thermometer into a glass of ice water, 2 wait until the thermometer indicator stops moving, 3 adjust the pointer on the temperature indicator to 32 degrees
if you would like to store fish so that it has a minimum internal temp of 41 degrees what should the air temp of the refrigerator be
39
what should the internal temp of raw meat, poultry, and fish be when stored
41 or lower
the relative humidity level in a dry storeroom should be
50-60 percent
The proper temp for dry storerooms should be
50-70
dry food should be stored
6 inches off the floor and away from the walls
which of the following kinda of thermometers should never be used to measure the temp of food. a. an infrared thermometer. b. tti. c. a glass thermometer. d. a thermocouple
C. a glass thermometer
which is correct about usda
a USDA grading stamp indicates the palatability of the product
which kind of probe would you attach to a thermocouple or thermistor to measure the temp inside an oven
air probe
thermometers should be recalibrated
anytime they have been dropped
Thermometers should be recalibrated
before each shift or before the days deliveries
When you are receiving a delivery of food for your establishment it is important that you
check the temp and quality before accepting it
practices would prevent cross contamination
designating color coded cutting boards for beef, poultry, and produce
food items should be rejected at delivery when
fish that has a strong fishy smell
what is the right way to measure the temp of bulk liquids such as milk
fold the bag around the thermometer stem or probe
what is true about frozen storage
freezing slows the growth of microorganisms
under which of the following conditions can you store molluscan shellfish in a display tank
if you obtain a variance from the local health department
time temp indicators are often used to
indicate whether food has been time temp abused during shipment
what is the ight way to measure the temp of MAP or vacuum packed food
insert the thermometer stem or probe between two packages
what is the right way to measure the temp of meat, poultry, or fish when it is delivered.
insert the thermometer stem or probe into the thickest part of the product
when a shipment of food arrives employees should
inspect all food immediately before storing it
which is true when receiving canned food
it is important to never taste canned food that you suspect might be contaminated, if the exterior of cans have been checked and they are acceptable it is unnecessary to check the contents
the biggest potential problems in a dry storage area are
moisture and heat
what is the right way to measure the temp of liquids such as frewsh squeezed orange juice packaged in cartons
open the carton and insert the thermometer stem or probe careful not to touch the container
Dry food should be stored
out of sunlight
true about receiving fresh produce
produce should not be washed before it is stored, it is important to check for signs of insect infestation, it is important to place produce into storage quickly
when the following products are stored in a refridgerator which should be placed on the top shelf
ready to eat foods
using one set of cutting boards for raw food and one set of cutting boards for ready to eat food
reduces the risk of cross contamination
Proper method for keeping thermometers clean
rinse them under warm water and dry with a single use towel after each use
You 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
scrub them with hot water and detergent, rinse thoroughly and sanitize them
fresh poultry that has just been delivered should
spring back when touched
in refridgerated storage it is proper to
store meat, poultry, and fish separately from produce if possible
a USDA inspection stamp on meat indicates
that the product and processing plant have been inspected
generally when food is properly held in refrigerated storage
the colder the food the safer it is
you open a package of MAP fish and the package has bubbles inside this indicates
the possible growth of pathogens, and the package should be discarded
fresh fish should be rejected if
the skin is dry
which of the following indicates that a delivery of fresh lobsters should be rejected
the tails do not curl when the lobster is picked up
