ServSafe Chapters 3 And 4 Question Preview (ID: 61873)
Review Questions For ServSafe Food Handler Chapters 3 And 4.
TEACHERS: click here for quick copy question ID numbers.
Louis is getting ready to cook an order for a guest with a soy allergy. What action should he take?
a) Cook the food to a higher than normal temperature.
b) Get freshly cleaned and sanitized equipment.
c) Apply hand sanitizer to his hands.
d) Prepare the meal normally.
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) Pick the pecans off the salad and serve it with the nuts on the side.
b) Serve the salad, and explain there are nuts on it.
c) Pick the pecans off the salad and serve it.
d) Set the salad aside and tell her manager.
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) Serve the beef with less gravy.
c) Stop and ask his manager.
d) Use the gravy.
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) Set the desserts aside and tell his manager.
c) Throw out the desserts with juice on them and serve the remaining ones.
d) Throw them all out and then tell his manager.
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
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.
Of the following scenarios where was food being prepped unsafely.
a) Bob debones a raw chicken on a white cutting board. He immediately use the same knife and cutting board to dice onions.
b) Mary trims a raw roast on a red cutting board, then washes her hands and puts on new gloves. Before continuing prepping food.
c) Ted preps salad from 8 to 9am. Cleans and sanitizes the prep table, knife, and cutting board.
d)
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.
c)
d)
Which set of refried beans were hot-hel correctly.
a) The refried beans were held on a steam table at 140F.
b) The refried beans were held on a prep table at 115F.
c)
d)
Which of the following is NOT an instance of cross-contamination
a) Storing ready-to-eat food in a separate container from raw food.
b) Storing cleaning chemicals and dry pasta in the same area.
c) Storing potato salad under raw chicken in a cooler.
d) Using the same spatula for raw and cooked hamburgers.
Which of the following is a person at a higher risk for foodborne illness.
a) A 36 year old
b) A 74 year old
c)
d)
What is the lower end of the temperature danger zone?
a) 20F (-7C)
b) 32F (0C)
c) 41F (5C)
d) 50F (10C)
Where should you check the temperature of food.
a) On the top surface.
b) On the bottom surface.
c) In the thickest part.
d) In the thinnest part.
What is the upper end of the temperature danger zone.
a) 120F (49C)
b) 126F (52C)
c) 135F (57C)
d) 164F (73C)
What should you do after using a thermometer.
a) Wash it well and let it dry.
b) Wipe it off and put it back in its case.
c) Let it air-dry.
d) Wash, rinse, sanitize, and air-dry it.
What needs to be included on a food label?
a) Package name
b) Common name
c) Restaurant name
d) Your name
Which of the following items should be rejected in a delivery.
a) Chicken received at an internal temperature of 50F.
b) Fresh salmon with dry flesh.
c) Frozen meat with large ice crystal on the packaging.
d) All of the above
Which of the following items should be rejected in a delivery.
a) Sushi-grade tuna frozen solid
b) Milk received at an internal temperature of 38F
c) Hot roast beef received at in internal temperature of 125F
d) Frozen soup delivered at 2F
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