Cooling
What is the danger when thawing food at room temperature?
a. Cross-contamination
b. Poor personal hygiene
c. Physical contamination
d. Time-temperature abuse
d. Time-temperature abuse
When is it acceptable to thaw foods at room temperature?
a. When it has been fully cooked before freezing
b. When you plan to cook it immediately after it is thawed
c. When you don't have time to thaw it in the refrigerator
d. NEVER
d. NEVER
When receiving a delivery of food for an operation, it is important to:
a. Inspect only the TCS food
b. Inspect all food immediately before storing it
c. Stack the delivery neatly and inspect it within 12 hours
d. Store it immediately and inspect it later
b. Inspect all food immediately before storing it
Why is First In First Out (FIFO) Storage used?
a. to ensure that oldest food is used first
b. to ensure that newest food is used first
c. to reduce the time it takes to put away new shipments of food
d. To use food that has passed the expiration date
a. to ensure that oldest food is used first
When taking the internal temperature of food with a bimetallic stemmed thermometer, take the temperature:
a. at the thinnest part of the food
b. at the area of the food closest to the heat
c. at the thickest part of the food
d. in only one place
c. at the thickest part of the food
A pot of chili must be cooled from 135-70 F within _________ hours
a. 2
b. 3
c. 4
d. 6
a. 2
What must you do immediately after thawing food in a microwave?
a. cook it
b. cool it
c. hold it
d. freeze it
a. cook it
a. received at 6 F to 10 F
b. Stored at 6 F to 10 F
c. Shipped correctly
d. Thawed and refrozen
d. Thawed and refrozen
Ready to eat TCS food has to be labeled including a date mark if it will be stored for more than
a. 12 hours
b. 24 hours
c. 36 hours
d. 48 hours
b. 24 hours
Mac n cheese that will be held hot on a buffet line must be reheated to an internal temperature of:
a. 135 F for 15 seconds within 2 hours
b. 145 F for 15 seconds within 2 hours
c. 155 F for 15 seconds within 2 hours
d. 165 F for 15 seconds within 2 hours
d. 165 F for 15 seconds within 2 hours
A pot of chili must be cooled from 70 F to 41 F or lower in ____ hours or less
a. 2
b. 3
c. 4
d. 6
c. 4
When thawing raw ground beef under running water, what is the maximum water temperature allowed?
a. 70 F
b. 65 F
c. 60 F
d. 55 F
a. 70 F
What is the warmest acceptable receiving temperature for shell eggs?
a. 32 F
b. 41 F
c. 45 F
d. 50 F
c. 45 F
When storing potato salad prepared on site, what information must be included on the label?
a. Potential allergens
b. Product ingredients
c. Nutritional information
d. Use by or discard date
d. Use by or discard date
a. 135 F
b. 145 F
c. 155 F
d. 165 F
d. 165 F
Which of the following is an improper method for cooling a large pot of broccoli cheddar soup?
a. Stir with plastic ice paddle
b. place pot into an ice water bath
c. Place pot in a blast chiller
d. Place pot in the refrigerator
d. Place pot in the refrigerator
Which is an example of acceptable slacking?
a. Leaving frozen hamburger patties at room temperature before cooking them
b. Partially defrosting frozen chicken strips in the refrigerator before frying
c. Adding frozen peas to a pot of boiling soup to cook them
d. Grilling hamburger patties straight from frozen
b. Partially defrosting frozen chicken strips in the refrigerator before frying
How should cartons of sour cream be checked for correct receiving temperature?
a. Check the interior air temperature of the delivery truck
b. Open a carton and insert a thermometer stem into the food
c. Place a thermometer against the outside of the carton
d. Touch the carton to see if it feels cold.
b. Open a carton and insert a thermometer stem into the food
At what temperature should dry storage rooms be kept?
a. 35 F - 40 F
b. 40 F - 60 F
c. 50 F - 70 F
d. 75 F - 79 F
c. 50 F - 70 F
What is the minimum internal cooking temperature for spinach and feta stuffed beef tenderloin?
a. 135 F
b. 145 F
c. 155 F
d. 165 F
d. 165 F
What is the first step in cooling a 10 pound roast quickly and correctly?
a. Leave it at room temperature overnight
b. Cut it into smaller pieces
c. Place it under a fan
d. Put it in the cooler immediately
b. Cut it into smaller pieces
When defrosting frozen meat or poultry in the refrigerator it is important to do all of the following EXCEPT:
a. Store it away from ready to eat food
b. keep it wrapped in waterproof packaging or wrap or in a container with a lid
c. refreeze any excess raw product quickly
d. cook it as quickly to defrosting as possible
c. refreeze any excess raw product quickly
Containers of raw, suched shellfish bigger than one-half gallon must have the name and address of the packer, the certification number, and a:
a. Shellstock identification tag
b. Shucked date tag
c. Harvest date tag
d. USDA inspection mark
a. Shellstock identification tag
Food should be stored at least _________ inches off the floor
a. one
b. two
c. four
d. six
d. six
When reheating commercially processed cheese sticks that will be hot held on a buffet, what temperature must they be reheated to?
a. 135 F
b. 145 F
c. 155 F
d. 165 F
a. 135 F