Chapter 5-7 sanitization TEST QUESTIONS

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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


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