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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
remove, prep
B
freeze, thaw
C
cook, eat
D
throw away, fit in a trash can
2) Which is NOT an acceptable method for thawing TCS foods?
A
In a microwave, as long as it will be cooked immediately after thawing.
B
Under running, drinkable water at 70 or lower.
C
In refrigeration, at 45 degrees or lower.
D
As part of the cooking process.
3) What minimum internal temperature should you reheat microwaved TCS foods to?
A
145
B
165
C
155
D
135
4) What temperature should the running water you thaw frozen food with be at or lower?
A
135
B
100
C
70
D
41
5) Do NOT use leftover TCS food that has been held for more than ____ days.
A
3
B
2
C
7
D
24
6) What temperature or lower do you store pooled eggs at?
A
32
B
45
C
135
D
41
7) What kind of eggs should your restaurant use if they serve mainly high risk populations?
A
Pasteurized Eggs
B
Pooled Eggs
C
Shelled Eggs
D
Hot-Held Eggs
8) __________ a basket when frying food slows down the cooking temperature, which might result in undercooked food.
A
Freezing
B
Restoring
C
Slacking
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
Cook
D
Wash
11) When prepping fruits and veggies make sure they do NOT come in contact with surfaces exposed to raw ______, ______, and ______.
A
meat, different vegetables, and different fruits
B
beef, cake, seafood
C
poultry, seeds, and lettuce
D
meat, poultry, seafood.
12) If your operation primarily serves high-risk populations, do NOT serve raw ______ ______.
A
cut vegetables
B
lettuce
C
seed sprouts
D
onions
13) Ice should be made from water that is safe to drink. We call water that is safe to drink _________ water.
A
Potable
B
Sanitized
C
Bottled
D
Restored
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
A variance
B
Differentiated Voucher
C
HACCP Plan
D
Partial Cooking
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
Cook steak to medium rare temperature.
C
Steam fish for hot held service.
D
Package fresh juice on-site for sale at a later time.
17) Which of the following does not require a variance?
A
Sprouting seeds or beans.
B
Cooking pork roasts containing garlic.
C
Packaging food using reduced-oxygen-packaging (ROP) method.
D
Offering live shellfish from a display tank.
18) If your menu includes TCS items that are raw or undercooked, you must note it on the menu. This is called _____?
A
Minimum Internal Temperatures
B
Disclosure
C
Variance
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
True
B
False
20) Which is NOT an acceptable way to cool food?
A
Blast Chiller
B
Ice Water Bath
C
Ice Paddle
D
Place large portions in the freezer.
*select an answer for all questions
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