Ground Beef, ground seafood, injected meats and eggs
Poultry, stuffed foods, and leftovers
The Danger Zone!
Seafood, steaks, chops, and roasts
random questions you should know!
100
you should check the internal temperature with what kitchen utensil?
What is a probe or thermometer
100
if your craving a midnight snack should you grab the leftovers that have been sitting in your fridge for more than 7 days?
What is no
100
if a customer upsets you could you contaminate there food?
What is no you will get fired and possibly thrown in jail.
100
should you serve a customer undercooked seafood?
What is absolutly not, they could get sick from the foodborn pathogen called Salmonella Enteritidis
100
should you place metal in a microwave?
What is no it could blow your microwave up.
200
what is the number of times you should check the internal temperature of the listed foods above?
What is 2 or if needed 3 times
200
should you serve undercooked poultry to a custonmer?
What is nooooo
200
should you use ice as a cooler if the ice was used to keep foods cold?
What is no it would be a bad idea you could possibly contaminate the food with a pathogen of some sort.
200
if you drop a persons steak should you pick it up and put it back on there plate without them knowing?
What is yes if your ninja enough.... actually its a big noooo there is bacteria all over the floor and the person could get sick and you could get fired if your boss finds out.
200
what are three forms of cooling foods?
What is ice bath, ice paddle, and a blast chiller
300
what part of the food should you insert the thermometer into
What is the thickest part of the food
300
how long should you wait to cool food from 135F to 70F?
What is 2 hrs.
300
at what temperatures do foodborne pathogens grow well at?
What is 41F to 135F.
300
where should you insert the thermometer when checking hte internal temperature?
What is the thickest part of the food.
300
when cooling a large quantity of hot food you should?
What is place it in seperate small food containers.
400
if reheating leftovers what should the internal temperature be and how long should you let it be at that temperature for?
What is 165F and 15 seconds
400
Transfer of pathogens from one surface, or food to another is called?
What is cross contamination
400
when cooking two seperate foods should you use the same utensils for both?
What is no that is called cross contamination.
400
should you place an empty glass container on a stove?
What is no it will explode and possibly injure someone or yourself.... daniel Maynard.
500
what should the internal temperature of the foods listed above be at?
What is 165F
500
for the foods listed above what should the internal temperature be at?
What is 165F
500
what does TCS food stand for?
What is Food that requires time and temperature control for saftey.
500
what should the internal temperature be at for the foods listed above?
What is 145F
500
if cut on the hand what should you do?
What is clean the wound put a bandaid on and put a glove over your hand.