Culinary Chapters 1-10
A thermometer used to measure the temperature of food must be accurate to what temperature?
+2 or -2 degrees
When washing hands, what is the minimum time you should scrub with soap?
10 seconds
At what minimum internal temperature should hot TCS food be held?
135 degrees
What is the required minimum internal cooking temperature for ground turkey?
165 degrees for 15 seconds
When cooling TCS food, the temperature must go from 135 degrees to 70 degrees in...
2 hours
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least...
4 inches
What is the maximum internal temperature should cold TCS food be held?
41 degrees
What is the correct temperature for receiving cold TCS food?
41 degrees or lower
A manager's responsibility to actively control risk factors for foodborne illnesses is called...
Active managerial control
What is the only completely reliable method for preventing backflow?
Air gap
How often must you check the temperature of food that is being held with temperature control?
At least every four hours
At what temperatures do most foodborne pathogens grow most quickly?
Between 70 degrees and 125 degrees
Which may be handled with bare hands?
Chopped potatoes for soup
What is the most important way to prevent a foodborne illness from bacteria?
Control time and temperature
What should happen to food right after it is thawed in a microwave over?
Cook it in conventional cooking equipment
What is the problem with storing raw ground turkey above raw ground pork?
Cross-contamination
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
Every 4 hours
What feature is most important for a chemical storage area?
Good lighting
Which thermometer is used to measure surface temperatures?
Infrared thermometer
What is the most important factor in choosing a food supplier?
It has been inspected and complies with local, state, and federal laws
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
Maximum registering thermometer
What organization creates national standards for foodservice equipment?
NSF
Which probe should be used to check the temperature of a chicken breast?
Penetration probe
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
What must food handlers do to make sure sanitizing solution for use of food-contact surfaces has been made correctly?
Test the solution with a sanitizer kit
Why must prep tables be cleaned and sanitized between uses?
To prevent cross-contamination
How far must a bimetallic stemmed thermometer be inserted into food to give it an accurate reading?
To the dimple in the thermometer stem
How does most contamination of food happen?
When people cause the contamination
How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
What is the best way to eliminate pests that have entered the operation?
Work with a licensed pest control operator (PCO)
One way for managers to show that they know how to keep food safe is to...
become certified in food safety
A food handler wearing gloves places a chicken breast on the grill and then and the places lettuce and tomato on a bun. This is an example of...
cross contamination
A pest-control program is an example of a...
food safety management
Three components of active managerial control include...
identifying risks, corrective action, and training
After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad. What is this an example of?
poor cleaning and sanitizing
A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. What is this an example of?
poor personal hygiene
The purpose of a food safety management system is to...
prevent foodborne illness by controlling risks and hazards
A hand-washing station should have a garbage container, hot and cold water, signage, a way to dry hands, and...
soap
When you leave leftover chili to cool on the counter, it is considered...
time-temperature abuse
