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- 1. Fill in the BlankProduce that has been treated with _______ should not be served to customers.
- 2. Fill in the BlankSometimes food can be restored to a safe condition. The process of __________ can be used to do this
- 3. Open EndedFreezing food kills pathogens. radiobox
- 4. Fill in the BlankThe _____ of battered and breaded food acts as an insulator that can prevent food from being thoroughly cooked
- 5. Fill in the Blank______are eggs are eggs that are cracked open and combine in a common container
- 6. Fill in the BlankIn rare cases, the bacteria ________ can be found inside shell eggs.
- 7. Fill in the BlankOperations that serve high-risk populations, such as ______, must take special care when using eggs.
- 8. Open EndedWhich of the following statements are true
- 9. Open EndedWhich of the following statements is true
- 10. Open EndedA six pound beef roast needs a minimum internal temperature of at least 130°F (54°C) for 112 minutes to reduce pathogens in food to safe levels.
- 11. Fill in the Blank_________ cooking equipment may lower the equipment or oil temperature and the food might not cook fully.
- 12. Open EndedIt is not necessary to let the cooking equipment's temperature recover between batches.
- 13. Fill in the BlankMeat, seafood, poultry, and eggs that you cook in a microwave oven must be cooked to __________
- 14. Open EndedWhich of the following statements are accurate
- 15. Open EndedAfter partially cooking poultry, what is the next step that must be taken?
- 16. Fill in the BlankIf you plan to partially cook TCS food, do not cook it for longer than _______ minutes.
- 17. Fill in the BlankIn two-stage cooling, total cooling time cannot be more than _____ hours
- 18. Fill in the BlankShallow pans disperse heat ______ than deep ones
- 19. Open EndedWhich of the following statements are accurate
- 20. Fill in the BlankYou must reheat TCS food for hot-holding to an internal temperature of ______ seconds.
- 21. Open EndedCommercially processed cheese sticks should be reheated to an internal temperature of at least 135°F (57°C).
- 22. Open EndedWhat can occur if prep tables are not cleaned and sanitized between uses
- 23. Open EndedA food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation
- 24. Open EndedWhat is the maximum water temperature allowed when thawing food under running water?
- 25. Open EndedWhat must food handlers do to food immediately after thawing it in the microwave oven?
- 26. Open EndedA food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?
- 27. Open EndedWhat is the minimum internal cooking temperature for stuffed pork chops?
- 28. Open EndedWhat is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?
- 29. Open EndedWhat is the minimum internal cooking temperature for eggs that will be hot-held for service?
- 30. Open EndedWhat is the minimum internal cooking temperature for ground beef?
- 31. Open EndedWhich food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?
- 32. Open EndedA food handler can cool a stockpot of clam chowder by placing it into a
- 33. Open EndedWhat temperature must TCS food be reheated to if it will be hot-held
- 34. Open EndedIn the Weeds Jill, a line cook on the morning shift at Memorial Hospital, was busy helping the kitchen staff put food on display for lunch in the hospital cafeteria. Ann, the kitchen manager who usually supervised lunch in the cafeteria, was at an all-day seminar on food safety. Jill was also responsible for making sure meals were trayed and put into food carts for transport to the patients' rooms. The staff also packed two dozen meals each day for a neighborhood group that delivered them to homebound elderly people. First, Jill looked for insulated food containers for the delivery meals. When she could not find them, she loaded the meals into cardboard boxes she found near the back door, knowing the driver would arrive soon to pick them up. The lunch hour was hectic. The cafeteria was busy, and the staff had many meals to tray and deliver. As the lunch period was ending, Jill breathed a sigh of relief. She moved down the cafeteria serving line, checking food temperatures. One of the casseroles was at 130°F (54°C). Jill checked the water level in the steam table and turned up the thermostat. She then went to clean up the kitchen and finish her shift.
- 35. Open EndedMegan, a new server at The Fish House, reported for work 10 minutes early on Thursday. She was excited about her new job and wanted to make a good impression. Her shift started off well. One of her customers ordered a menu item that Megan had not tried yet. When the order came up, Megan dipped her finger into the sauce at the edge of the plate for a taste. As the shift progressed, Megan's station got busier. When the hostess came to ask how soon one of Megan's tables could be cleared, Megan decided to do it herself. She took the dirty dishes to a bus station and then wiped down the table with a serving cloth she kept in her apron. The buser, John, finished another task and came to help her set the table. While he put out silverware and linens, Megan filled water glasses with ice by scooping the glasses into the ice bin in the bus station. Only one slice of bread and one pat of butter were missing from the basket that had been on a previous customer's table, so she put that on a tray with the water glasses and brought it to the table. The table was reset in record time, and Megan soon had more guests. While taking their orders, Megan reached up to scratch a sore on her neck. Then she went to the kitchen to turn in the order and pick up a dessert order for another table.
- 36. Open EndedWhich is a guideline to follow when preparing chicken salads to keep food safe?
- 37. Open EndedWhat type of risk could result from using ice to keep chicken cold, and then using the same ice to cool a beverage?
- 38. Open EndedWhat process should be followed when using a microwave to thaw food?
- 39. Open EndedAfter thawing food as part of the cooking process, what should be done before serving it?
- 40. Open EndedWhich food item needs to be cooked at the highest temperature in order to be safe?
- 41. Open EndedWhen taking the temperature of TCS food with a bimetallic stem thermometer, how long should the internal temperature hold in order for the read to be accurate?
- 42. Open EndedWhat is the best way to check to make sure food cooked in a microwave is thoroughly cooked?
- 43. Open EndedHow can heat be better distributed during microwave cooking?
- 44. Open EndedWhat kind of raw food has the highest risk of being contaminated by shiga toxin-producing E. coli O145:H7?
- 45. Open EndedWhich of these food items would be acceptable to serve a high-risk population?
- 46. Open EndedHow should partially cooked food be cooked again before serving it?
- 47. Open EndedAccording to the regulatory authority, what must be done with food items that have been partially cooked?
- 48. Open EndedWhat is the main purpose of trying to quickly cool heated food?
- 49. Open EndedThe total cooling time for food to get from 135degrees°F (57degrees°C) to 70degrees°F (21degrees°C) should not exceed
- 50. Open EndedReheat commercially processed and packaged food to an internal temperature of at least
- 51. Open EndedPreviously cooked TCS food that has been reheated for hot-holding must be heated to what internal temperature for 15 seconds?
- 52. Open EndedAdditives may not be used to
- 53. Open EndedWhat is the definition of the word "slacking"?
- 54. Open EndedFood that has exceeded the time and temperature requirements designed to keep food safe should be thrown out.
- 55. Open EndedWhen thawing food under running water, what is the maximum allowable temperature of the water?
- 56. Open EndedFreezing food kills pathogens.
- 57. Open EndedWhat is the minimum internal cooking temperature for ground meat or seafood?
- 58. Open EndedCooking can reduce pathogens in food, but will not destroy spores or toxins they may have produced.
- 59. Open EndedWhich is the correct way to handle TCS food in a microwave oven?
- 60. Open EndedTo what temperature should meat, seafood, poultry, and eggs be cooked in a microwave oven?
- 61. Open EndedHow should an operation notify its customers that it serves menu items with raw or undercooked TCS food?
- 62. Open EndedWhy should high-risk populations not be served over-easy eggs or rare hamburgers?
- 63. Open EndedIf a menu includes TCS items that are raw or undercooked, it must be noted in the menu next to the item
- 64. Open EndedIn the partial cooking process, what is the maximum amount of time that food should be cooked during initial cooking?
- 65. Open EndedWhere is the best place to cool a large pot of corn chowder?
- 66. Open EndedWhich type of cooling method pushes cold air across food at high speeds to remove heat?
- 67. Open EndedThe denser the food, the more slowly it will cool.
- 68. Open EndedWhen reheating TCS food for hot-holding, how long must it hold an internal temperature of 165°F (74C°)?
- 69. Open EndedSomething's Fishy On Friday, John went to work at The Fish House knowing he had a lot to do. After changing clothes and punching in, he took a case of frozen raw shrimp out of the freezer. To thaw it quickly, he put the frozen shrimp into the prep sink and turned on the hot water. While waiting for the shrimp to thaw, John took several fresh, whole fish out of the walk-in cooler. He brought them back to the prep area and began to clean and fillet them. When he finished, he put the fillets in a pan and returned them to the walk-in cooler. He rinsed off the boning knife and cutting board in the sink, and wiped off the worktable with a cloth towel. Next John transferred the shrimp from the sink to the worktable using a large colander. On the cutting board, he peeled, deveined, and butterflied the shrimp using the boning knife. He put the prepared shrimp in a covered container in the cooler, and then started preparing fresh produce. What did John do wrong?
- 70. Open EndedChicken on the Fly Aiden was a part-time line cook at Basil's Tavern, a popular meeting and drinking place in a small community. Happy hour was an extremely busy time, not just behind the bar, but in the kitchen as well. Basil's offered a huge variety of deep fried appetizers and other small plates at reduced prices. Aiden always worried about running out of batter for their famous signature onion rings and chicken tenders. So he decided to make a double batch of the egg-based batter the day before a Happy Hour. He prepared it in a large plastic tub and added it to batter that was left from the previous day. Aiden covered the batter and placed it in the walk-in cooler. The next day during Happy Hour, things got crazy in the kitchen. Tickets for chicken fingers were lining up and all three fryers were going full blast. In order to try to stay ahead, Aiden packed the fryer baskets with the battered chicken tenders and lowered the baskets quickly into the fryer. As each cooked batch came out of the fryer, a full basket of uncooked product was dropped in. Plates started coming back almost as fast as they had left the kitchen. Customers were complaining that the chicken tenders were raw on the inside. What did Aiden do wrong?
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