SS CH.4

The most important tool to have in preventing​ time-temperature abuse​ is: A. A timer. B. A clock. C. A thermometer. D. Records.

A thermometer.

A hanging thermometer in a​ walk-in cooler should be accurate to within how many​ °F? A. 3 B. 1 C. 2 D. 4

A. 3

What does​ color-coding equipment and utensils do for food​ handlers? A. Matches company logo and colors. B. Demonstrates the order to use equipment. C. Assists in preventing​ cross-contamination. D. Explains when equipment needs replacement.

Assists in preventing​ cross-contamination.

Which of the following statements about thermometers is the most​ accurate? A. Glass thermometers are usually the most recommended type to use in kitchens. B. Thermometers must be cleaned and sanitized before and after each use. C. When checking the temperature of​ food, insert the thermometer into the thinnest portion. D. Every type of thermometer must be accurate within 1​ °F or​ °C.

B. Thermometers must be cleaned and sanitized before and after each use.

Which type of thermometer has a dimple on it to indicate the end of the​ temperature-sensing area? A. ​Time-temperature indicator B. Penetration probe C. Thermocouple D. Bimetallic stemmed thermometer

Bimetallic stemmed thermometer

To what does the term​ "calibration" refer?

Calibration refers to the process of adjusting a thermometer so it reads accurately.

Glass thermometers are often considered the safest and most accurate type of thermometer to use in a kitchen. True False

False

Which of the following statements about preventing​ time-temperature abuse is the most​ accurate? A. Food handlers should never be depended on to monitor food​ temperatures, as this is a​ manager's responsibility. B. Food temperatures should be recorded in writing on forms kept on clipboards near​ coolers, freezers, prep​ areas, and cooking equipment. C. If temperature standards are not met at all​ times, the food can never be reheated and must be thrown out. D. Multiple generic thermometers should be kept around the​ kitchen, replacing the need for any kind of timers.

Food temperatures should be recorded in writing on forms kept on clipboards near​ coolers, freezers, prep​ areas, and cooking equipment.

Which type of thermometer does not have to touch the surface of food to check the temperature​ accurately? A. ​Time-temperature indicator B. Bimetallic stemmed thermometer C. Immersion probes D. Infrared or laser

Infrared or laser

Which of these tools is best suited to measure the temperature of a​ griddle? A. Bimetallic stemmed thermometer B. Air probe C. ​Time-temperature indicator D. Infrared thermometer

Infrared thermometer

What is the most basic and practical way to prevent​ cross-contamination in a​ kitchen? A. Use a different cutting board for every single dish prepared. B. Use only prepared food in the​ kitchen, so there is no cooking. C. Keep raw and​ ready-to-eat food away from each other. D. Clean and sanitize all equipment after each shift.

Keep raw and​ ready-to-eat food away from each other.

Which type of probe would be used to check the internal temperature of​ food? A. Immersion B. Air C. Penetration D. Surface

Penetration

After chopping up raw chicken on a cutting​ board, it is essential that the board is​ washed, rinsed, and A. stored. B. scrubbed. C. dried. D. Sanitized

Sanitized

What is the temperature danger​ zone?

TCS food is between 41​ °F and 135​ °F and pathogens are most apt to grow.

Before recording a​ temperature, wait for the thermometer reading to steady. True False

True

The longer food stays in the temperature danger​ zone, the more time pathogens have to grow. True False

True

The movement of food from purchasing and receiving through cooking and serving is known as the flow of food. True False

True

Clipboards with forms for recording time and temperature information should be posted near prep​ areas, next to cooking and holding​ equipment, and A. near coolers and freezers. B. in the guest dining area. C. near trash bins and waste disposal areas. D. in the​ dry-storage closet.

near coolers and freezers.

What is​ cross-contamination?

occurs when pathogens from food or unwashed hands are passed to other food or equipment.

Food that has remained in the temperature danger zone for four or more hours must be A. thrown away. B. flash frozen. C. served immediately. D. reheated slowly.

thrown away.

Pathogens grow especially fast between what ranges of​ temperatures? A. ​70°F and​ 125°F B. ​5°F and​ 57°F C. ​21°F and​ 52°F D. ​41°F and​ 135°F

​70°F and​ 125°F