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