Review Game Zone
Flash Cards
(current)
Games
Teachers
Search
ServSafe Chapters 3 And 4
Test Description: Review questions for ServSafe Food Handler Chapters 3 and 4.
Instructions: Answer all questions to get your test result.
1) What is the lower end of the temperature danger zone?
A
50F (10C)
B
20F (-7C)
C
41F (5C)
D
32F (0C)
2) Where should you check the temperature of food.
A
In the thickest part.
B
On the top surface.
C
In the thinnest part.
D
On the bottom surface.
3) What is the upper end of the temperature danger zone.
A
164F (73C)
B
135F (57C)
C
126F (52C)
D
120F (49C)
4) What should you do after using a thermometer.
A
Wipe it off and put it back in its case.
B
Wash it well and let it dry.
C
Let it air-dry.
D
Wash, rinse, sanitize, and air-dry it.
5) What needs to be included on a food label?
A
Your name
B
Restaurant name
C
Package name
D
Common name
6) Which of the following items should be rejected in a delivery.
A
Frozen meat with large ice crystal on the packaging.
B
All of the above
C
Chicken received at an internal temperature of 50F.
D
Fresh salmon with dry flesh.
7) Which of the following items should be rejected in a delivery.
A
Milk received at an internal temperature of 38F
B
Sushi-grade tuna frozen solid
C
Frozen soup delivered at 2F
D
Hot roast beef received at in internal temperature of 125F
8) Which of the following is a person at a higher risk for foodborne illness.
A
A 36 year old
B
A 74 year old
9) Choose the pot of stew was cooled correctly.
A
Pot of stew was cooled from 135F to 70F within two hours and to below 41F in the next two hours.
B
Pot of stew was cooled from 135F to 70F within four hours and to below 41F in the next two hours.
10) Which set of refried beans were hot-hel correctly.
A
The refried beans were held on a prep table at 115F.
B
The refried beans were held on a steam table at 140F.
11) Which of the following is NOT an instance of cross-contamination
A
Storing cleaning chemicals and dry pasta in the same area.
B
Storing ready-to-eat food in a separate container from raw food.
C
Using the same spatula for raw and cooked hamburgers.
D
Storing potato salad under raw chicken in a cooler.
12) Which of the following is NOT an instance of cross-contamination
A
Serving a drink by holding it from the top of the glass.
B
Scooping ice from the ice bin with bare hands.
C
Providing a single set of tongs for all items in the self-service area.
D
Wrapping a burger while wearing single-use gloves.
13) Of the following scenarios where was food being prepped unsafely.
A
Mary trims a raw roast on a red cutting board, then washes her hands and puts on new gloves. Before continuing prepping food.
B
Bob debones a raw chicken on a white cutting board. He immediately use the same knife and cutting board to dice onions.
C
Ted preps salad from 8 to 9am. Cleans and sanitizes the prep table, knife, and cutting board.
14) Frank got some desserts from the cooler and found raw meat juice on them, what action should he take?
A
Wipe off the meat juice and then serve them.
B
Throw them all out and then tell his manager.
C
Set the desserts aside and tell his manager.
D
Throw out the desserts with juice on them and serve the remaining ones.
15) Which of the following is contains of the big 8 allergens?
A
Cottage Cheese
B
Grilled Lobster
C
Pecan Pie
D
All of the above
16) Jose is preparing roast beef and gravy for a customer who is allergic to milk. He doesn't know if the gravy in the pot is made with milk or water. What action should he take?
A
Reheat the gravy to 212F
B
Stop and ask his manager.
C
Serve the beef with less gravy.
D
Use the gravy.
17) Melissa is a server. Her customer is allergic to tree nuts. In the kitchen, she notices pecans sprinkled on the salad her customer ordered. What action should she take?
A
Serve the salad, and explain there are nuts on it.
B
Pick the pecans off the salad and serve it.
C
Pick the pecans off the salad and serve it with the nuts on the side.
D
Set the salad aside and tell her manager.
18) Louis is getting ready to cook an order for a guest with a soy allergy. What action should he take?
A
Apply hand sanitizer to his hands.
B
Get freshly cleaned and sanitized equipment.
C
Cook the food to a higher than normal temperature.
D
Prepare the meal normally.
*select an answer for all questions
Check Results & Get Answers
Play Games with the Questions Above
Teachers: Create FREE classroom games with your questions
Click for more info!
©2007-2024
ReviewGameZone.com
|
About
|
Privacy
|
Contact
|
Terms
|
Site Map
WAIT! Find what you needed?
×
Still Looking for the Answers?
Have Another Question?
Play a Review Game with These Questions?
Want to Make Your Own Test Like This One?