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ServSafe Flow Of Food Review
Test Description: Flow of Food - Storage
Instructions: Answer all questions to get your test result.
1) What must be included on the label of TCS food that was prepped in house
A
Date the food should be thrown out
B
Date food was received
C
Name of each TCS ingredient included
D
List of all potential ingredients in the food
2) How long can RTE TCS food that was prepped in house be stored if it was held at 41 degrees F or lower
A
9 days
B
7 days
C
3 days
D
5 days
3) When storing food using FIFO method, where should the food with the earliest use by dates be stored
A
Below food with later use by dates
B
Behind food with later use by dates
C
In front of food with later use by dates
D
Alongside food with later use by dates
4) How far above the floor should food be stored
A
At least 3 inches
B
At least 4 inches
C
At least 6 inches
D
At least 2 inches
5) What is the problem with storing raw ground beef above prepped salads
A
Cross contamination
B
Cross contact with allergens
C
Poor personal hygiene
D
Time temperature abuse
6) In top to bottom order, how should a fresh pork roast, fresh salmon, container of lettuce, and a pan of fresh chicken legs be stored in the refrigerator
A
Salmon, lettuce, chicken legs, pork roast
B
Lettuce, salmon, port roast, chicken legs
C
Lettuce, chicken legs, pork roast, salmon
D
Salmon, pork roast, chicken legs, lettuce
7) What is the maximum water temperature allowed when thawing food under running water
A
55 degrees F
B
60 degrees F
C
65 degrees F
D
70 degrees F
8) What must foodhandlers do to food immediately after thawing it in the microwave oven
A
Cook it
B
Hold it
C
Cool it
D
Freeze it
9) What can occur if prep tables are not cleaned and sanitized between uses
A
Toxic metal poisoning
B
Time temperature abuse
C
Off flavors in food
D
Cross contamination
10) A food handler thaws several frozen turkeys on a prep table, What is the danger that this poses to the food
A
Time temperature abuse
B
Off flavors in food
C
Toxic metal poisoning
D
Cross contamination
11) A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation
A
Time temperature abuse
B
Poor personal hygiene
C
Poor cleaning and sanitizing
D
Cross contamination
12) What is the minimum internal cooking temperature for stuffed pork chops
A
165 degrees F for 15 seconds
B
135 degrees F for 15 seconds
C
155 degrees F for 15 seconds
D
145 degrees F for 15 seconds
13) What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in a microwave oven
A
165 degrees F
B
155 degrees F
C
145 degrees F
D
135 degrees F
14) What is the minimum internal cooking temperature for eggs that will be hot held for service
A
135 degrees F
B
145 degrees F
C
155 degrees F
D
165 degrees F
15) What is the minimum internal cooking temperature for ground beef
A
145 degrees F
B
134 degrees F
C
155 degrees F
D
165 degrees F
16) Which food should not be offered on a children's menu
A
Spaghetti with meat sauce
B
Grilled cheese sandwich
C
Rare hamburger
D
Fried chicken tenders
17) A food handler can cool a stockpot fo clam chowder by placing it into
A
Sink of ice water
B
Freezer
C
Cooler
D
Cold holding unit
18) What temperature must TCS food be reheated to if it will be hot held
A
165 degrees F
B
155 degrees F
C
135 degrees F
D
145 degrees F
19) Which food items can be displayed in a self service area without the use of packaging, sneeze guards or a display case to prevent them from contamination
A
Cooked shrimp
B
Bulk deli rolls
C
Sushi grade fish
D
Nuts in a shell
20) An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar
A
2
B
8
C
6
D
4
*select an answer for all questions
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