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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
Name of each TCS ingredient included
C
Date food was received
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
Behind food with later use by dates
B
Alongside food with later use by dates
C
In front of food with later use by dates
D
Below food with later use by dates
4) How far above the floor should food be stored
A
At least 6 inches
B
At least 2 inches
C
At least 3 inches
D
At least 4 inches
5) What is the problem with storing raw ground beef above prepped salads
A
Cross contamination
B
Time temperature abuse
C
Cross contact with allergens
D
Poor personal hygiene
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
Lettuce, chicken legs, pork roast, salmon
B
Salmon, pork roast, chicken legs, lettuce
C
Lettuce, salmon, port roast, chicken legs
D
Salmon, lettuce, chicken legs, pork roast
7) What is the maximum water temperature allowed when thawing food under running water
A
70 degrees F
B
55 degrees F
C
60 degrees F
D
65 degrees F
8) What must foodhandlers do to food immediately after thawing it in the microwave oven
A
Freeze it
B
Hold it
C
Cook it
D
Cool it
9) What can occur if prep tables are not cleaned and sanitized between uses
A
Cross contamination
B
Off flavors in food
C
Toxic metal poisoning
D
Time temperature abuse
10) A food handler thaws several frozen turkeys on a prep table, What is the danger that this poses to the food
A
Off flavors in food
B
Time temperature abuse
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
Poor personal hygiene
B
Poor cleaning and sanitizing
C
Time temperature abuse
D
Cross contamination
12) What is the minimum internal cooking temperature for stuffed pork chops
A
145 degrees F for 15 seconds
B
165 degrees F for 15 seconds
C
135 degrees F for 15 seconds
D
155 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
145 degrees F
B
135 degrees F
C
165 degrees F
D
155 degrees F
14) What is the minimum internal cooking temperature for eggs that will be hot held for service
A
155 degrees F
B
145 degrees F
C
165 degrees F
D
135 degrees F
15) What is the minimum internal cooking temperature for ground beef
A
155 degrees F
B
134 degrees F
C
145 degrees F
D
165 degrees F
16) Which food should not be offered on a children's menu
A
Fried chicken tenders
B
Spaghetti with meat sauce
C
Rare hamburger
D
Grilled cheese sandwich
17) A food handler can cool a stockpot fo clam chowder by placing it into
A
Sink of ice water
B
Cold holding unit
C
Freezer
D
Cooler
18) What temperature must TCS food be reheated to if it will be hot held
A
155 degrees F
B
145 degrees F
C
165 degrees F
D
135 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
Sushi grade fish
B
Cooked shrimp
C
Bulk deli rolls
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
8
B
2
C
4
D
6
*select an answer for all questions
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