21510438
Description
Quiz by Kellie Jordan, updated more than 1 year ago
|
Created by Kellie Jordan
about 4 years ago
|
|
Question 1
Question
Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.
Answer
- True
- False
Question 2
Question
Some thermometers cannot be calibrated.
Answer
- True
- False
Question 3
Question
Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused
Answer
- True
- False
Question 4
Question
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
Answer
-
cross-contamination.
-
time-temperature abuse.
-
physical contamination.
-
toxic-metal poisoning.
Question 5
Question
Pathogens are likely to grow well in a meat stew that is
Answer
-
below freezing temperature.
-
at refrigeration temperatures.
-
between 41ºF and 135ºF (5ºC and 57ºC).
-
cooked to the correct internal temperature.
Question 6
Question
What is the calibration nut on a bimetallic stemmed thermometer used for?
Answer
-
Keep it accurate
-
Mark its sensing area
-
Measure air temperature
-
Measure temperatures through glass
Question 7
Question
Which probe should be used to check the temperature of a pork roast?
Answer
-
Air
-
Surface
-
Immersion
-
Penetration
Question 8
Question
What do time-temperature indicators do?
Answer
-
Measure temperature through a probe with a sensor at the end
-
Measure the length of time that food should be cooked
-
Show if food has been cross-contaminated during preparation
-
Show if food has been time-temperature abused during shipment
Question 9
Question
When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?
Answer
-
0ºF (-18ºC)
-
32ºF (0ºC)
-
41ºF (5ºC)
-
212ºF (100ºC)
Want to create your own Quizzes for free with GoConqr? Learn more.