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Quiz

Chapter 7 Review

Usuário eliminado 12 perguntas

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Perguntas do quiz (12)

  1. 1Hold cold TCS food at an internal temperature of 41ºF or lower
    1. AVerdadeiro
    2. BFalso
  2. 2Hold hot TCS food at an internal temperature of 120ºF or higher.
    1. AVerdadeiro
    2. BFalso
  3. 3Your operation may be allowed to hold chicken salad at room temperature if the operation has an approved, written procedure and the salad has a label specifying that it must be thrown out after eight hours.
    1. AVerdadeiro
    2. BFalso
  4. 4When holding TCS food for service, the internal temperature must be checked at least every 4 hours.
    1. AVerdadeiro
    2. BFalso
  5. 5What is the minimum temperature that must be maintained when holding hot soup for service?
    1. A100ºF (38ºC)
    2. B120ºF (49ºC)
    3. C135ºF (57ºC)
    4. D155ºF (68ºC)
  6. 6What is the maximum allowable internal temperature when cold-holding food?
    1. A41ºF (5ºC)
    2. B45ºF (7ºC)
    3. C51ºF (10ºC)
    4. D55ºF (13ºC)
  7. 7A catering employee removed a 135ºF (57ºC) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?
    1. A12:00 p.m.
    2. B2:00 p.m.
    3. C3:00 p.m.
    4. D4:00 p.m.
  8. 8Which food item may be handled with bare hands?
    1. ASliced cheese for sandwiches
    2. BBoiled egg slices for salad
    3. CChopped carrots for stew
    4. DParsley for garnish
  9. 9Which part of a bowl should a food handler avoid touching when serving customers?
    1. AInside
    2. BOutside
    3. CBottom
    4. DEdge
  10. 10Which item may be re-served to another customer?
    1. AA partially used cup of salsa
    2. BUnopened condiment packets
    3. CUneaten bread from a bread basket
    4. DAn uneaten pickle used as a plate garnish

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O usuário eliminou as informações de disciplina Quiz sobre Chapter 7 Review , criado por Usuário eliminado em 24-03-2020.
Autor
Usuário eliminado
Idioma
English
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