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Controlling Time And Temperature Of Food
Test Description: Using/Calibrating Thermometer. Record keeping. Safe Thawing methods. Recommended Cooking Temperatures. Microwave cooking. Food for Children. Non-Continuous cooking. Food Holding/Reheating/Proper Cooling.
Instructions: Answer all questions to get your test result.
1) When cooling for storage, hot food must measure 70 degrees F or lower within the first two______________.
A
Days
B
Hours
C
Minutes
D
Years
2) Food on chlidren's menus must be cooked _____________________.
A
Well Done
B
Rare
C
Medium
D
Medium Rare
3) All microwave foods must be cooked to ___________degrees F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout.
A
212
B
360
C
165
D
98.6
4) To ensure accurate temperature measurements, thermometers must be regularly___________.
A
Boiled
B
Calibrated
C
Cleaned
D
Purchased
5) To measure the temperature of a food, completely insert the stem of the _______________into the center of the thickest part of the food item.
A
Knife
B
Thermometer
C
Fork
D
Spoon
6) Four safe methods of cooling foods are ICE BATH, SMALL BATCH COOLING, CHILL STICKS OR PADDLES and a ____________CHILLER.
A
BLAST
B
FUNKY
C
HOT
D
SLOW
7) ______________thaw food at room temperature.
A
Alaways
B
When no one is looking
C
Sometimes
D
Never
8) Cooking foods to it's recommended internal_____________will destroy most harmful microorganisms.
A
kernel
B
memo
C
clock
D
temperature
9) The Temperature Danger Zone is between_____________.
A
39 degrees F to 135 degrees F
B
Six degrees of Kevin Bacon
C
41 degrees F to 135 degrees F
D
40 degrees F to 135 degrees F
10) All of the following are safe ways to thaw food except________________________________________________________________.
A
Carefully covering the frozen food then place in sanitized container at room temperature.
B
Cooking the food as a part of a regular cooking procedure.
C
Placing the food under drinkable running water at 70 degrees F or lower
D
Placing the food in the refrigerator at 41 degrees F or lower.
11) Poultry must be cooked to a minimal internal temperature of _____________
A
165 degrees F for 15 seconds
B
120 degrees F for 30 seconds
C
185 degrees F for 15 seconds
D
70 degrees F for 15 seconds
12) To correctly use a thermometer, it must be calibrated and _____________.
A
Reheated
B
Sanitized
C
Chilled
D
Insulated
*select an answer for all questions
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