Food 99
What is the proper temperature of a freezer unit?
0°F (-18°F) or below
At what temperature should food be hot-held for service?
135ºF (57ºC) or higher
To what internal temperature should you cook fish for at least 15 seconds?
145°F (63°C)
To what temperature should eggs for immediate service be cooked?
145ºF (63ºC) for fifteen seconds
To what temperature should fish be cooked in a microwave?
145ºF (63ºC) for fifteen seconds
To what internal temperature should you cook hamburgers for at least 15 seconds?
155°F (68°C)
To what temperature should you cook potentially hazardous food in amicrowave?
165°F (74°C
To what internal temperature should you cook a roasting chicken for atleast
165°F (74°C)
To what internal temperature should you reheat potentially hazardous foodfor 15 seconds within 2 hours?
165°F (74°C)
Which of the following is the minimum internal temperature for cooking a whole turkey?
165ºF (74ºC) for 15 seconds
Which of the following is the proper minimum internal temperature to cookchicken?
165ºF (74ºC) for 15 seconds
A cook makes soup by combining cooked chicken with raw vegetables. The soupshould be cooked to
165ºF (74ºC) for 15 seconds.
To what temperature should casseroles containing previously cooked foodbe cooked
165ºF (74ºC) for fifteen seconds
Pork roasts should be cooked to
165ºF (74ºC) for fifteen seconds.
When reheating potentially hazardous food, it must be brought to 165°F(74°C) within a maximum of how many hours?
2 hours
If you would like to store fish so that it has a minimum internaltemperature of 41°F (5°C), what should the air temperature of therefrigerator be?
39°F (4°C)
What is the maximum amount of time that should pass before the internaltemperature of food held in hot-holding equipment is checked?
4 hours
What should the internal temperature of raw meat, poultry, and fish be whenstored?
41°F (5°C) or lower
Cold-holding equipment must be able to keep food at
41ºF (5ºC) or lower.
The relative humidity level in a dry storeroom should be
50 to 60 percent.
The proper temperature for dry storerooms is between
50°F and 70°F (10°C and 21°C).
Which of the following statements is correct?
A USDA grading stamp indicates the palatability of the product.
Which of the following situations minimizes food contamination?
A foodhandler uses metal tongs to place cooked beef onto a bun.
Which of the following food items has been safely cooked?
A tuna casserole made with leftover pasta noodles that has been cooked to aninternal temperature of 165ºF (74ºC) for 15 seconds
Which kind of probe would you attach to a thermocouple or thermistor tomeasure the temperature inside an oven?
Air probe
Which of the following statements is incorrect?
Before food is placed in the freezer, it should be removed from its originalcontainer and wrapped tightly in moisture-proof material.
Which of the following items can be re-served to customers?
Bottle of hot sauce
When the following products are stored in a refrigerator, which should be placed on the top shelf?
Chicken salad
Which step in food preparation reduces the number of microorganisms to safelevels?
Cooking
Which of the following statements about cutting boards is incorrect?
Cutting boards should be large enough to hold both raw and ready-to-eat foodat the same time.
Which of the following practices would help prevent cross-contamination?
Designating color-coded cutting boards for beef, poultry, and produce
Which of the following statements is incorrect?
Dry goods should be stored at least one inch off the floor.
Hash browns are served in a chafing dish which has its own heat source andan external dial thermometer. How can you ensure that the potatoes are safe toeat?
Every 2 hours, measure the internal temperature of the potatoes with athermometer
Which of the following food items should be rejected at delivery?
Fish that has a strong fishy smell
What is the right way to measure the temperature of bulk liquids, such as milk?
Fold the bag around the thermometer stem or probe.
Which of the following statements about frozen storage is true?
Freezing slows the growth of microorganisms.
Which of the following should not be used to handle ice?
Glass
Which of the following is used to measure relative humidity levels in dry-storage areas?
Hygrometer
Under which of the following conditions can you store molluscan shellfishin a display tank?
If you obtain a variance from the local health department
Which kind of probe would you attach to a thermocouple or thermistor tomeasure the temperature of frying oil?
Immersion probe
What is the right way to measure the temperature of MAP or vacuum-packedfood?
Insert the thermometer stem or probe between two packages
What is the right way to measure the temperature of meat, poultry, or fishwhen it is delivered?
Insert the thermometer stem or probe into the thickest part of the product.
Which of the following is true when receiving canned food?
It is important to never taste canned food that you suspect might be contaminated
What is the right way to measure the temperature of liquids, such asfresh-squeezed orange juice packaged in cartons?
Open the carton and insert the thermometer stem or probe, careful not to touch the container.
Which of the following statements is incorrect?
Opening the freezer often allows the air to circulate and keeps it colder.
If you are using the two-stage method and the food has not reached 70ºF(21ºC) within two hours, what must you do?
Reheat it to 165ºF (74ºC) for 15 seconds or discard it.
A cook prepared a large pot of beef barley soup yesterday, and she wouldlike to serve it today. Assuming that the soup was held, cooled, and storedcorrectly, what is the proper way to reheat the soup?
Reheat it to 165ºF (74ºC) for 15 seconds within 2 hours.
Which of the following procedures should be used for reheating a properly stored pot of thick beef stew for steam table service?
Reheat the stew quickly to 165ºF (74ºC) for 15 seconds within 2 hours onthe stove before placing it on the steam table.
You discover that a hanging thermometer inside a refrigerator is notaccurate. Which of the following is the best course of action?
Replace the thermometer with a new one.
You have one cutting board in your small kitchen. You have just sliced someraw chicken breasts for cooking and now need to prepare a green salad. Whatshould you do to the cutting board and knife before using them to prepare thesalad?
Scrub them with hot water and detergent, rinse thoroughly, and then sanitizethem.
Which of the following is an example of possible cross-contamination by afoodhandler preparing an omelet?
She cuts raw vegetables and cooked ham at the same time with the same knife.
Kirsten calibrates a thermometer using the ice-point method. She begins byinserting the thermometer probe into a container of crushed ice and water.Next, she waits until the indicator stops moving and then removes the probefrom the ice water. Finally, she adjusts the pointer on the temperatureindicator to 32°F (0°C). Did she calibrate the thermometer correctly?
She should not remove the probe from the ice water before adjusting
Which of the following statements about refrigerated storage is incorrect?
Shelves in refrigerators should be lined with foil or paper to protect foodfrom dripping.
You are preparing batter for fried chicken. Which of the following statements is true?
The batter acts as an insulator, so it is important to cook the batteredchicken to the proper temperatures, and to monitor them with a thermometer
What is two-stage cooling?
The process by which cooked food is cooled from 135ºF to 70ºF (57ºC to21ºC) within two hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lowerin an additional four hours, for a total cooling time of six hours
In a small kitchen, all of the following items need to be stored in one refrigerator. Which should be stored on the bottom shelf?
Uncooked chicken legs
Customers finish a meal and leave a table, and all of the following itemshave been left. Which can be safely re-served to the next customers?
Unopened package of oyster crackers
Which of the following is the proper method for keeping thermometers clean?
Wash in warm water and air-dry after each use.
Which of the following indicates that a delivery of fresh lobsters shouldbe rejected?
When a lobster is picked up its tail does not curl, nor does it move.
A pot of soup has just finished cooking and it needs to be cooled. All ofthe following are appropriate methods to cool the pot of soup, except
a refrigerator
Thermometers should be recalibrated
anytime they have been dropped.
When handling glassware, servers should
avoid touching the rim.
Melon slices should
be held at 41ºF (5ºC) or lower.
Thermometers should be recalibrated
before each shift or before the dayâ??s deliveries
When you are receiving a delivery of food for your establishment, it isimportant that you
check the temperature and quality before accepting it
For reasons of food safety, stuffing to be used for large whole birds should be
cooked separately.
All of the following are ways to help prevent the growth of microorganismsin salads with potentially hazardous food (such as chicken salad), except
cooking the chicken right before mixing it while warm with the other salad ingredients.
If hot, potentially hazardous food has been held below 135ºF (57ºC) forover four hours, it should be
discarded.
When using a two-stage method to cool properly cooked food,
food is cooled from 135ºF to 70ºF (57ºC to 21ºC) in a total cooling timeof 6 hours.
Which of the following kinds of thermometers should never be used tomeasure the temperature of food?
glass thermometer
Chafing dishes and steam tables are examples of
hot-holding equipment.
All of the following is true about receiving fresh produce, except
if fruit is handled roughly, it will not affect quality
Time-temperature indicators are often used to
indicate whether food has been time-temperature abused during shipment.
When a shipment of food arrives, employees should
inspect all food immediately before storing it.
To prevent cross-contamination when preparing vegetables that will be served raw, as in a salad,
make sure to wipe clean any utensils that may have touched raw meat or poultry before using them to cut vegetables.
The biggest potential problems in dry storage areas are
moisture and heat.
Dry food should be stored
out of sunlight.
When preparing egg dishes for populations at high risk of contracting foodborne illness
pasteurized eggs must be used.
Cold paddles are
plastic paddles that can be filled with water and frozen and then used tocool food quickly.
Using one set of cutting boards for raw food and one set of cutting boardsfor ready-to-eat food
reduces the risk of cross-contamination.
Dry food should be stored
six inches off the floor and away from the walls.
Fresh poultry that has just been delivered should
spring back when touched
food cooked in a microwave should be
stirred or rotated halfway through cooking.
All of the following are methods to cool food quickly and safely, except
stirring food as it cools.
In refrigerated storage, it is proper to
store meat, poultry, and fish separately from produce, if possible.
All of the following are proper methods for thawing frozen food, except
submerging the food under running potable water at a temperature of 100ºF(38ºC) or lower
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 food is, the safer it is.
When labeling containers of potentially hazardous food before it is stored,all of the following information should be included, except
the ingredients of the food.
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.
All of the following are ways to prevent cross-contamination, except
washing and sanitizing utensils once a day