Most Missed ?'s from Ch 5-9

Most Missed ?'s from Ch 5-9

10th - 12th Grade

26 Qs

quiz-placeholder

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Most Missed ?'s from Ch 5-9

Most Missed ?'s from Ch 5-9

Assessment

Quiz

Specialty

10th - 12th Grade

Medium

Created by

JEANNE ORTEGA

Used 139+ times

FREE Resource

26 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Food monitoring thermometers can be checked for accuracy using the _________________ method.

Hot water

Ice check

Hot point

Ice point

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which practice can help prevent cross-contamination?

Prepping raw and ready-to-eat food at the same time

Using color-coded cutting boards

Purchasing food requiring preparation

Rinsing cutting boards between uses

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A thermometer used to measure the temperature of air must be accurate to what temperature?

+/-4°F

+/-5°F

+/-3°F

+/-2°F

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the calibration nut on a bimetallic stemmed thermometer used for?

Keeps it accurate

Measures temperatures through glass

Marks its sensing area

Measures air temperature

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When does food safety start in the flow of food?

service

preparation

purchasing

receiving

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

If an order of vacuum-packaged sliced deli meat is delivered at 49°F (9°C), the meat should be

rejected.

quickly refrigerated.

used for cooked food preparations only.

frozen until ready for use.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How should the temperature of vacuum-packed meat be checked during receiving?

Insert the thermometer stem or probe through the package into the product

Lay the thermometer stem or probe on the surface of the top package

Place the thermometer stem or probe between two packages of product

Open a package and insert the thermometer stem or probe into the product.

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