Sanitation & Fundamentals Quiz 2

To what internal temperature should you cook fish for at least 15 seconds? A 145F B 150F C 155F D 175F

A

What is two-stage cooling? A The process by which cooked food is cooled from 135 to 70 degrees within 2 hours and then from 70 to 41 degrees or lower within the next 4 hours B The process by which cooked food is cooled to 70 degrees within 4 hours and then from 70 to 41 degrees or lower within the next 2 hours C The process by which cooked food is kept at room temperature until it reaches 70F and then from 70 to 41 degrees within the next 4 hours D The process by which cooked food is cooled from 125 to 70 degrees within 4 hours and then from 70 to 41 degrees or lower within the next 2 hours

A

Which of the following would not be an example of a corrective action? A continuing to cook a hamburger that has not reached an internal temperature of 155F for 15 seconds B throwing out potato salad that has remained at room temperature for longer tan 4 hours C covering a cut with a bandage and finger cot D rejecting a delivery of fish received at an internal temperature of 60F

A

All of the following are proper methods for thawing frozen food, except A in a microwave, for food that will be cooked immediately B submerging the food under running portable water at a temperature of 100F or lower C in a refrigerator D as part of the cooking process

B

At what temperature should food be hot-held for service? A 125For higher B 135For higher C 145For higher D 165For higher

B

Checking the internal temperature of a pork roast may be an example of which HACCP principle? A verification B monitoring C record keeping D hazard analysis

B

If hot, potentially hazardous food has been held below 135F for over four hours, should be A reheated to 165F for 15 seconds B discarded C mixed with food that has been held at the proper temperature D properly cooled ad then reheated

B

If you would like to store fish so that it has a minimum internal temperature of 41F, what should the air temperature of the refrigerator be? A 39F B 41F C 43F D 45F

B

To what internal temperature should you cook a pork chop for at least 15 seconds? A 140F B 145F C 150F D 155F

B

To what internal temperature should you cook potentially hazardous food in a microwave? A 155F B 165F C 180F D 190F

B

Which of the following statements about refrigerated storage is incorrect? A To maintain proper temperatures, it is important to keep the refrigerator door closed as much as possible B shelves in refrigerators should be lined with foil or paper to protect food from dripping C Storing too many products in a refrigerator can make the unit work harder D Raw food should be stored separately from cooked food, if possible

B

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? A reheat it to 140F for 15 seconds within 2 hours B reheat it to 140F for 15 seconds within 4 hours C reheat it to 165F for 15 seconds within 2 hours D reheat it to 165F for 15 seconds within 4 hours

C

To what internal temperature should you cook hamburgers for at least 15 seconds? A 145F B 150F C 155F D 175F

C

Which of the following is the proper minimum internal temperature to cook chicken? A 155 for 15 seconds B 160 for 15 seconds C 165 for 15 seconds D 170 for 15 seconds

C

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 using a blast chiller B an ice-water bath C an ice-paddle D a refrigerator

D

All of the following are methods to cool food quickly and safely, except A stirring food as it cools B dividing large container of food into smaller containers or shallow pans C cutting large food items, such as meat, into smaller pieces D placing it uncovered into the freezer

D

What is the minimum amount of time that should pass before the internal temperature of food held in hot-holding equipment is checked? A 30 minutes B 1 hour C 2 hours D 4 hours

D

Which of the following is not necessary to include in a HACCP plan? A final cooking temperatures B employee food safety training C recipes or formulas D material safety data sheets (MSDS)

D

Which of the following items can be re-served to customers? A bowl of salsa B basket of tortillas C small dish of limes D bottle of hot sauce

D