Chapter 9: The Flow of Food: Service

A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label? A.) Use-by date and time and reheating and service instructions B.) Use-by date and reheating and service instruction C.) use-by time and reheating and service instructions D.) Use-by date and time and reheating instructions

A

What item must guests take each time they return to a self-service area for more food? A.) Clean plate B.) Extra napkins C.) Hand sanitizer D.) New serving spoon

A

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out? A.) 2 B.) 4 C.) 6 D.) 8

B

How often must you check the temperature of food that is being held with temperature control? A.) At least every 2 hours B.) At least every 4 hours C.) At least every 6 hours D.) At least every 8 hours

B

When a utensil is stored in water between uses, what are the requirements? A.) Running water at any temperature, or a container of water at 70F or lower B.) Running water at any temperature, or a container of water at 135F or higher C.) Running water at 70F or lower, or a container of water at 70F or lower D.) Running water at 135F or higher, or a container of water at 135F or higher

B

Which may be handled with bare hands? A.) Cooked pasta for salad B.) Chopped tomatoes for soup C.) Canned tuna for sandwiches D.) Pickled watermelon for garnish

B

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet? A.) 2 B.) 1 C.) 8 D.) 4

C

At what maximum internal temperature should cold TCS food be held? A.) 0F B.) 32F C.) 41F D.) 60F

C

At what minimum internal temperature should hot TCS food be held? A.) 115F B.) 125F C.) 135F D.) 145F

C

Which item may be re-served to another customer? A.) Uneaten bread from a bread basket B.) An uneaten pickle used as a plate garnish C.) A partially used cup of salsa D.) Unopened condiment packets

D

Which part of the plate should a food handler avoid touching when serving customers? A.) Bottom B.) Edge C.) Side D.) Top

D