Tubbs ServSafe Chapter 8 Question Preview (ID: 39416)


ServSafe Information From Chapter 8 The Flow Of Food: Preparation. TEACHERS: click here for quick copy question ID numbers.

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
c)
d)

Which is NOT an acceptable way to cool food?
a) Ice Water Bath
b) Ice Paddle
c) Blast Chiller
d) Place large portions in the freezer.

If your menu includes TCS items that are raw or undercooked, you must note it on the menu. This is called _____?
a) Variance
b) Minimum Internal Temperatures
c) Slacking
d) Disclosure

A document issued by your regulatory authority that allows a requirement to be waived or changed is called _____?
a) Partial Cooking
b) A variance
c) HACCP Plan
d) Differentiated Voucher

Which of the following does not require a variance?
a) Packaging food using reduced-oxygen-packaging (ROP) method.
b) Sprouting seeds or beans.
c) Offering live shellfish from a display tank.
d) Cooking pork roasts containing garlic.

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) Package fresh juice on-site for sale at a later time.
d) Steam fish for hot held service.

Ice should be made from water that is safe to drink. We call water that is safe to drink _________ water.
a) Sanitized
b) Restored
c) Bottled
d) Potable

It is okay to use ice as an ingredient if it was used to keep food cold.
a) False
b) True
c)
d)

If your operation primarily serves high-risk populations, do NOT serve raw ______ ______.
a) cut vegetables
b) seed sprouts
c) lettuce
d) onions

When prepping fruits and veggies make sure they do NOT come in contact with surfaces exposed to raw ______, ______, and ______.
a) meat, poultry, seafood.
b) meat, different vegetables, and different fruits
c) poultry, seeds, and lettuce
d) beef, cake, seafood

__________ a basket when frying food slows down the cooking temperature, which might result in undercooked food.
a) Restoring
b) Overloading
c) Slacking
d) Freezing

This is the gradual thawing of frozen food to prep it for deep-frying?
a) Slacking
b) ROP Thawing
c) Hot Held
d) Restoring

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) Freeze
b) Cook
c) Wash
d) Thaw

What temperature or lower do you store pooled eggs at?
a) 45
b) 135
c) 41
d) 32

What kind of eggs should your restaurant use if they serve mainly high risk populations?
a) Pooled Eggs
b) Shelled Eggs
c) Hot-Held Eggs
d) Pasteurized Eggs

What minimum internal temperature should you reheat microwaved TCS foods to?
a) 155
b) 145
c) 165
d) 135

What temperature should the running water you thaw frozen food with be at or lower?
a) 41
b) 135
c) 70
d) 100

Do NOT use leftover TCS food that has been held for more than ____ days.
a) 24
b) 7
c) 3
d) 2

Only ______ as much food from the cooler as you can _____ in a short period of time.
a) cook, eat
b) remove, prep
c) freeze, thaw
d) throw away, fit in a trash can

Which is NOT an acceptable method for thawing TCS foods?
a) As part of the cooking process.
b) In a microwave, as long as it will be cooked immediately after thawing.
c) Under running, drinkable water at 70 or lower.
d) In refrigeration, at 45 degrees or lower.

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