Controlling Time And Temperature Of Food Question Preview (ID: 38062)


Using/Calibrating Thermometer. Record Keeping. Safe Thawing Methods. Recommended Cooking Temperatures. Microwave Cooking. Food For Children. Non-Continuous Cooking. Food Holding/Reheating/Proper Cooling. TEACHERS: click here for quick copy question ID numbers.

When cooling for storage, hot food must measure 70 degrees F or lower within the first two______________.
a) Days
b) Years
c) Minutes
d) Hours

Food on chlidren's menus must be cooked _____________________.
a) Medium Rare
b) Rare
c) Well Done
d) Medium

All microwave foods must be cooked to ___________degrees F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout.
a) 165
b) 98.6
c) 360
d) 212

To ensure accurate temperature measurements, thermometers must be regularly___________.
a) Cleaned
b) Boiled
c) Purchased
d) Calibrated

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) Spoon
b) Knife
c) Fork
d) Thermometer

Four safe methods of cooling foods are ICE BATH, SMALL BATCH COOLING, CHILL STICKS OR PADDLES and a ____________CHILLER.
a) SLOW
b) HOT
c) FUNKY
d) BLAST

______________thaw food at room temperature.
a) Alaways
b) Never
c) Sometimes
d) When no one is looking

Cooking foods to it's recommended internal_____________will destroy most harmful microorganisms.
a) clock
b) memo
c) kernel
d) temperature

The Temperature Danger Zone is between_____________.
a) 39 degrees F to 135 degrees F
b) 40 degrees F to 135 degrees F
c) Six degrees of Kevin Bacon
d) 41 degrees F to 135 degrees F

All of the following are safe ways to thaw food except________________________________________________________________.
a) Placing the food in the refrigerator at 41 degrees F or lower.
b) Placing the food under drinkable running water at 70 degrees F or lower
c) Carefully covering the frozen food then place in sanitized container at room temperature.
d) Cooking the food as a part of a regular cooking procedure.

Poultry must be cooked to a minimal internal temperature of _____________
a) 165 degrees F for 15 seconds
b) 185 degrees F for 15 seconds
c) 120 degrees F for 30 seconds
d) 70 degrees F for 15 seconds

To correctly use a thermometer, it must be calibrated and _____________.
a) Chilled
b) Reheated
c) Sanitized
d) Insulated

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