Foods 1 Obj. 2.02

Front

From top to bottom, which food item should go on which shelf in a refrigerator used for a community event? Options: sheet cake, carrots, raw eggs, ground beef; carrots, ground beef, raw eggs, sheet cake; ground beef, sheet cake, raw eggs, carrots; carrots, raw eggs, sheet cake, ground beef

Back

sheet cake, carrots, raw eggs, ground beef

Front

Which is the most important reason a food employee should not chew gum while preparing food?

Back

Saliva can contaminate customers' food.

Front

What is the maximum number of days that homemade chicken salad can be held at 41°F?

Back

7

Front

Which of the following helps prevent food in a self-service area from becoming contaminated by guests?
- ensure that guests use only one plate
- require people to monitor the self-service area
- post allergen information around the self-service area
- list all of the ingredients in each menu item

Back

require people to monitor the self-service area

Front

A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?

Back

No, he must be excluded until cleared by a doctor.

Front

All leftovers must be reheated for 15 seconds to the minimum temperature of:

Back

165°F.

Front

Which food was correctly cooled? Options: a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours, beans that did not cool to 70°F within 2 hours, but were reheated to 145°F for 15 seconds within 2 hours and then cooled correctly, cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours, a roast that cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F within an additional 6 hours

Back

cooked poultry that cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours

Front

Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?

Back

135°F

Front

One example of cross-contamination is when someone preparing food: uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.

Back

uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.

Front

Which is not a factor in controlling growth of microorganisms? Options: temperature, moisture, oxygen

Back

color