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Tubbs ServSafe Chapter 8
Test Description: ServSafe information from Chapter 8 The Flow of Food: Preparation
Instructions: Answer all questions to get your test result.
1) Only ______ as much food from the cooler as you can _____ in a short period of time.
A
freeze, thaw
B
remove, prep
C
cook, eat
D
throw away, fit in a trash can
2) Which is NOT an acceptable method for thawing TCS foods?
A
As part of the cooking process.
B
Under running, drinkable water at 70 or lower.
C
In refrigeration, at 45 degrees or lower.
D
In a microwave, as long as it will be cooked immediately after thawing.
3) What minimum internal temperature should you reheat microwaved TCS foods to?
A
155
B
135
C
165
D
145
4) What temperature should the running water you thaw frozen food with be at or lower?
A
41
B
135
C
70
D
100
5) Do NOT use leftover TCS food that has been held for more than ____ days.
A
24
B
3
C
7
D
2
6) What temperature or lower do you store pooled eggs at?
A
41
B
45
C
135
D
32
7) What kind of eggs should your restaurant use if they serve mainly high risk populations?
A
Shelled Eggs
B
Pooled Eggs
C
Hot-Held Eggs
D
Pasteurized Eggs
8) __________ a basket when frying food slows down the cooking temperature, which might result in undercooked food.
A
Restoring
B
Slacking
C
Freezing
D
Overloading
9) This is the gradual thawing of frozen food to prep it for deep-frying?
A
ROP Thawing
B
Hot Held
C
Restoring
D
Slacking
10) To help prevent foodborne illness and to remove dirt and other contaminants, fruits and vegetables should all be ______ before cutting, cooking or combining with other ingredients.
A
Thaw
B
Freeze
C
Wash
D
Cook
11) When prepping fruits and veggies make sure they do NOT come in contact with surfaces exposed to raw ______, ______, and ______.
A
poultry, seeds, and lettuce
B
meat, different vegetables, and different fruits
C
meat, poultry, seafood.
D
beef, cake, seafood
12) If your operation primarily serves high-risk populations, do NOT serve raw ______ ______.
A
onions
B
lettuce
C
seed sprouts
D
cut vegetables
13) Ice should be made from water that is safe to drink. We call water that is safe to drink _________ water.
A
Restored
B
Potable
C
Sanitized
D
Bottled
14) It is okay to use ice as an ingredient if it was used to keep food cold.
A
True
B
False
15) A document issued by your regulatory authority that allows a requirement to be waived or changed is called _____?
A
Differentiated Voucher
B
Partial Cooking
C
A variance
D
HACCP Plan
16) You will need a variance if your operation plans to prep food in which of the following ways
A
Grill chicken to be used in salad.
B
Steam fish for hot held service.
C
Package fresh juice on-site for sale at a later time.
D
Cook steak to medium rare temperature.
17) Which of the following does not require a variance?
A
Cooking pork roasts containing garlic.
B
Sprouting seeds or beans.
C
Offering live shellfish from a display tank.
D
Packaging food using reduced-oxygen-packaging (ROP) method.
18) If your menu includes TCS items that are raw or undercooked, you must note it on the menu. This is called _____?
A
Variance
B
Disclosure
C
Minimum Internal Temperatures
D
Slacking
19) If serving high-risk populations, you can NEVER serve raw seed sprouts, raw or undercooked eggs, raw oysters, or unpasteurized milk if you sell to high risk populations.
A
False
B
True
20) Which is NOT an acceptable way to cool food?
A
Ice Paddle
B
Blast Chiller
C
Place large portions in the freezer.
D
Ice Water Bath
*select an answer for all questions
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