Study Questions ServSafe Chapter 5

A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board? a. It must be dried with a paper towel b. It must be turned over to the other side c. It must be washed, rinsed, and sanitized d. It must be rinsed in hot water and air-dried

c.

At what temperature do most foodborne pathogens grow most quickly? a. Between 0-41 b. Between 45-65 c. Between 70-125 c. Between 130-165

c.

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? a. Just past the tip of the thermometer stem b. Halfway between the tip of the thermometer stem and the dimple c. Up to the dimple in the thermometer stem d. Past the dimple of the thermometer stem

c.

A thermometer is limited to measure the temperature of food must be accurate to what temperature? a. +-2 b. +-4 c. +-6 d. +-8

a.

While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next? a. Check the dimple b. Calibrate the thermometer c. Clean and sanitize the thermometer d. Take the temperature of the roast chicken

b.

What device can be used to record time-temperature abuse during the delivery of food? a. Thermocouple b. Thermistor c. Time-temperature indicator d. Bimetallic stemmed thermometer

c.

Which thermometer is limited to measuring surface temperatures? a. Thermistor b. Thermocouple c. Infrared thermometer d. Bimetallic stemmed thermometer

c.

What probe should be used to check the temperature of a chicken breast? a. Air probe b. Surface probe c. Immersion probe d. Penetration probe

d.