ServSafe Questions Question Preview (ID: 59882)


Review Questions For ServSafe. TEACHERS: click here for quick copy question ID numbers.

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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