General Practices
The two biggest hazards when prepping foods are cross contamination and
time-temperature abuse
Which item would be safe to offer on a children’s menu?
a. Sushi
b. Grilled cheese
c. Eggs over easy
d. Medium rare hamburger
b. Grilled cheese
What is the first step in cooling a large pot of hot meat sauce?
a. Put the pot in the freezer to cool.
b. Put the pot in the walk-in cooler to cool.
c. Put the pot into a sink full of ice water.
d. Pour the meat sauce into several smaller containers.
d. Pour the meat sauce into several smaller containers.
When slacking food during preparation, the food should never go above what temperature?
a. 32°F (0°C)
b. 41°F (5°C)
c. 50°F (10°C)
d. 70°F (21°C)
b. 41°F (5°C)
What temperature must meat be cooked to if it will be cooked in a microwave?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C)
d. 165°F (74°C)
A food handler took out a hotel pan of tuna salad to make two dozen tuna sandwiches. What error was made?
Too much tuna salad was taken out at one time.
A food handler removes a frozen lasagna from the freezer and leaves in on a prep table to thaw overnight. Why is this method of thawing unsafe?
The dish is exposed to the temperature danger zone so pathogens can grow.
Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
a. 65°F to 20°F (18°C to -6°C)
b. 125°F to 70°F (52°C to 21°C)
c. 180°F to 130°F (82°C to 54°C)
d. 220°F to 195°F (104°C to 90°C)
b. 125°F to 70°F (52°C to 21°C)
What is the required minimum internal cooking temperature for poultry?
165°F (74°C) or higher for <1 second
Eggs were placed in a covered dish and cooked in a microwave oven. Half-way through cooking, the eggs were stirred, and once finished were left to stand for 30 seconds before being checked with a thermometer in two places. What mistake was made?
a. They were placed in a covered dish.
b. They were stirred halfway through cooking.
c. They were left to stand for 30 seconds after cooking.
d. They were checked with a thermometer in two places.
c. They were left to stand for 30 seconds after cooking.
What guidelines should be followed when using additives during food preparation?
a. Additives should only be used to alter the appearance of food.
b. Sulfites should only be added to produce that will be eaten raw.
c. Additives must be approved by the regulatory authority.
d. Colored overwraps should be used to enhance the appearance of food.
c. Additives must be approved by the regulatory authority.
When partially cooking food, the initial cooking phase should not last longer than
a. 5 minutes.
b. 15 minutes.
c. 30 minutes.
d. 60 minutes.
d. 60 minutes.
What is the maximum cooling time for TCS food?
6 hours
What is the required minimum internal cooking temperature for rice that will be hot-held for service?
a. 135°F (57°C)
b. 145°F (63°C)
c. 155°F (68°C)
d. 165°F (74°C)
a. 135°F (57°C)
What temperature must partially cooked food reach when it is reheated?
a. Between 135°F (57°C) and 70°F (21°C)
b. At least 145°F (63°C)
c. Up to 165°F (74°C)
d. Its required minimum internal temperature
d. Its required minimum internal temperature
When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than
7 days
What must be immediately done to food after it is thawed in a microwave?
cook it
How does the density of food affect cooling?
The denser the food, the more slowly it will cool.
What is the required minimum internal cooking temperature for a pork roast?
a. 135°F (57°C) or higher for 15 seconds
b. 145°F (63°C) or higher for 4 minutes
c. 155°F (68°C) or higher for 17 seconds
d. 165°F (74°C) or higher for <1 second
145°F (63°C) or higher for 4 minutes
When reheating turkey chili for hot holding, what is the minimum temperature that the chili must reach?
165°F (74°C) for 15 seconds
Which practice requires a variance?
a. Packaging food using a reduced oxygen method
b. Holding food without temperature control
c. .Cooling food using the two-stage cooling method
d. Reheating food that was previously cooked and cooled
a. Packaging food using a reduced oxygen method
Name 1 method for cooling food:
ice-water bath
ice paddle
blast or tumble chiller
ice or cold water as an ingredient
What temperature must TCS food for immediate service be reheated to?
any temp
(Because the food was already safely cooked, cooled, and stored, and it will be served and eaten right away. Reheating simply warms it to the customer’s preference, so there is no required reheating temperature for immediate service.?
What is the required minimum internal cooking temperature for a pork roast?
145°F (63°C) or higher for 4 minutes
When must a consumer advisory be provided for menu items containing TCS food?
When the item is raw or undercooked