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- 1. Multiple Choice
Cold TCS food must be held at an internal temperature of 41 F or higher
True
False
- 2. Multiple Choice
Hot TCS food must be held at an internal temperature of 120 F or higher.
True
False
- 3. Multiple Choice
If food has been stored, _________ , and stored properly and then served immediately, it is less likely to cause illness.
fixed
held
prepared
- 4. Multiple Choice
What is one General Rule for Holding Food?
(Multi Choice)
Check internal temperature
check temperature of food at least every 4 hours
Dont cover foods
All of the above
- 5. Multiple Choice
What should you do to protect food from contamination?
Cover food
Use sneeze guards
All of the above
- 6. Multiple Choice
Hot TCS foods should be held at what internal temperature?
141 F or higher
125 F or higher
135 F or higher
200 F or lower
- 7. Multiple Choice
Cold TCS foods should be held at what interal temperature?
36 F or lower
41 F or lower
15 F or lower
0 F or lower
- 8. Multiple Choice
The Flow of Food contains what?
Preparing and cooking
Holding and cooling
Receiving and reheating
All of the Above
- 9. Multiple Choice
Should you label cold foods with the time you removed it from the refrigerator?
no
yes
- 10. Multiple Choice
With hot foods you should do what within 4 hours?
remake, keep, or serve
sell, serve, or discard
- 11. Multiple Choice
What should you train your kitchen staff to do?
clean and sanitize utensils for serving
store serving utensils properly
wear gloves
They will learn on they own
- 12. Multiple Choice
Food servers cannot contaminate food by handling the food-contact surfaces of glassware,dishes, and utensils
True
False
- 13. Multiple Choice
When holding food in hot-holding equipment, at least how frequently should the temperature be checked?
2 hrs
4 hrs
6 hrs
8 hrs
- 14. Multiple Choice
How should glassware and dishes be handled properly?
Wear the gloves you used to cook the food when serving
They should be held around the edge
Handle cups by the top
Touch the food to see if its hot enough for diners
- 15. Multiple Choice
What should servers practice on?
personal hygeine
cooking
serving
communication
- 16. Multiple Choice
What should servers use to pick up ice?
- 17. Multiple Choice
what should you minimize bare-hand contact with?
Ready to eat foods
fast foods
home cooked foods
none of the above
- 18. Multiple Choice
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
Wrap the utensils with a clean napkin.
Leave the utensils for the next guest.
Clean and sanitize the utensils.
Wipe off the utensils and reuse.
- 19. Multiple Choice
to prevent cross-contamination, it is a good idea to schedule staff so they are not assigned to do what?
One job during a shift
more than one job during a shift
- 20. Multiple Choice
Food prepared and packaged for ______________ must be handled with care same as any other food served to a customer.
Vending machines
Refrigerators
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