nutrition & wellness lesson 4-7 test
a thermometer used to measure the temperature of food must be accurate to what temperature ?
+_ 2 F or +_ 1 C
what is the correct temperature for receiving cold TCS food?
-41 F (5 C ) or lower
At what minimum temperature should hot TCS food be held?
135°F (57°C)
what is the required minimum internal cooking temperature for ground turkey ?
165 F (74 C ) for 15 seconds
to what temperature must soup that contains cooked beef be reheated for hot holding?
165 F (74 C) for 15 seconds
when cooling TCS food, the temperature must go from 135 F to 70 F ( 57 C to 21 C) in
2 hours
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 ?
4
how long can food stay in the temperature danger zone before it must be thrown out ?
4 hours
At what maximum internal temperature should cold TCS food be held?
41°F (5°C)
when partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step ?
60 minutes
what is the maximum water temperature allowed when thawing food under running water ?
70 F ( 21 C)
an operation has a self service salad bar with 8 different items on it. how many serving utensils are needed to serve the items on the salad bar?
8
Milk can be received at 45°F (7°C) under what condition?
It is cooled to 41 degrees F or lower in 4 hours.
due to an operation's space limits, ready to eat and uncooked foods must be stored , in top to bottom order ?
according to minimum internal cooking temperatures, with ready to eat foods on the too shelf and poultry on the bottom
how many inches (centimeters) from the floor should food be stored ?
at least 6 inches (15 cm)
how often must you check the temperature of food that is being held with temperature control ?
at least every 4 hours
at what temperature do most foodborne pathogens grow most quickly ?
between 70 F and 125 F (21 C and 52 C)
which may be handled with bare hands ?
chopped potatoes for soup
what item must customers take each time they return to a self service area for more food ?
clean plate
what should happen to food right after it is thawed in a microwave oven ?
cook it in conventional cooking equipment
what is the problem with storing raw ground turkey above raw ground pork ?
cross contamination
whole potatoes were coated with olive oil and salt, baked in house, and stored in a cooler for several days. what must be included on the label for the baked potatoes ?
date that the food should be discarded
which thermometer is used to measure surface temperature?
infrared thermometer
what is the most important factor in choosing a food supplier?
it has been inspected and complies with local, state, and federal laws
a food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. what must be done to the cutting board ?
it must be washed , rinsed , and sanitized
when must you discard tuna salad that was prepped on July 19?
july 25
which practice can help prevent time - temperature abuse ?
limiting the amount of food that can be removed from a cooler for prepping
Which probe should be used to check the temperature of a chicken breast ?
penetration probe
what is the best method of checking the temperature of vacuum - packed meat ?
place the thermometer stem or probe between two packages of product
which food item should not be served to high risk population ?
raw oysters
when a utensil is stored in water between uses, what are the requirements ?
running water at any temperature or a container of water at 135 F (57 C) or higher
a safe way to cool a stockpot of meat sauce is to put it into a
sink of ice water
a food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. what is the problem with this situation ?
time - temperature abuse
what causes large ice crystals to form on frozen food and its packaging ?
time - temperature abuse
what device can be used to monitor both time and temperature abuse during the shipment or storage of food ?
time - temperature indicator
why must prep tables be cleaned and sanitized between uses?
to prevent cross-contamination
how far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading ?
to the dimple in the thermometer stem
what part of the plate should a food handler avoid touching when serving customers?
tops
a pan of lasagna at 165 F (74 C) was packed in a heated cabinet for off site delivery. what is the minimum information that should be on the pan label ?
use - by date and time and reheating and service instructions
which practice can help prevent cross -contamination ?
using color - coded cutting boards
