ServSafe Questions Question Preview (ID: 59882)
Review Questions For ServSafe.
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What does TCS stand for?
a) Time and Texture Control
b) Time and Temperature control
c) Testing Temperature Control
d) Treated temperature Control
Which of the following is a TCS food?
a) Milk
b) Flour
c) Bread
d) Canned Corn
What is the temperature danger zone range?
a) 20 - 120
b) 35 - 150
c) 41 - 135
d) 50 - 150
Where do you test the temperature of food?
a) In the thinnest part
b) On the top
c) On the bottom
d) In the thickest part
Which of the following frozen packages should you accept?
a) One leaking fluids
b) One with water stains
c) One with sealed edges and is still frozen
d) One with ice crystals or frozen liquids
What needs to be included on a food label?
a) Package name
b) Common name
c) Restaurant name
d) Your name
What is NOT an acceptable method to thaw foods?
a) In the refrigerator
b) Under cool running water
c) At room temperature
d) In the microwave
What temperature does seafood need to be cooked to?
a) 135
b) 140
c) 145
d) 150
What is NOT an acceptable reason to accept a food order.
a) Packaging is dirty or discolored
b) Package contains your least favorite food
c) Packaging has holes, tears, or punctures
d) Signs of pests
What part of a dish should you avoid holding when serving to a customer.
a) Bottom
b) Edge
c) Handle if there is one
d) It doesn't matter where it is held
How should utensils be stored?
a) Handle Up
b) Handle Down
c) Face Up
d) Face Down
How far off the ground do cutting boards need to be stored?
a) at least 8”
b) at least 6”
c) at least 4”
d) at least 2”
What are 4 of the top food allergies
a) Nuts, Soy, Dairy, Fish
b) Nuts, Chocolate, Dairy, Fish
c) Nuts, Soy, Caffiene
d) Nuts, Gluten, Dairy, Fish
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