ServSafe Ch 5-7 quizz

A foodhandler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board?

• It must be dried with a paper towel.

• It must be turned over to the other side.

• It must be washed, rinsed, and sanitized.

• It must be rinsed in hot water and air-dried.

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

• Just past the tip of the thermometer stem

• Halfway between the tip of the thermometer stem and the dimple.

• Up to the dimple in the thermometer stem.

• Past the dimple of the thermometer stem.

What probe should be used to check the temperature of a chicken breast?

• Air probe

• Surface probe

• Immersion probe

• Penetration probe

What device can be used to record time-temperature abuse during the delivery of food?

• Thermocouple

• Thermistor

• Time-temperature indicator

• Bimetallic stemmed thermometer

At what temperatures do most food pathogens grow at a rapid rate?

• 0 degrees F - 41 degrees F

• 45 degrees F - 65 degrees F

• 70 degrees F - 135 degrees F

• 130 degrees F - 165 degrees F

Which thermometer is limited to measuring surface temperatures?

• Thermistor

• Thermocouple

• Infrared thermometer

• Bimetallic stemmed thermometer

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

• +-2 degrees F

• +- 4 degrees F

• +- 6 degrees F

• +- degrees F

While getting ready to check temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

• Check the dimple.

• Calibrate the thermometer.

• Clean and sanitize the thermometer.

• Take the temperature of the roast chicken.

What is the most important factor in choosing a food supplier?

• It has a HACCP program or other food safety system.

• It has documented manufacturing and packing practices.

• Its warehouse is close to the operation.

• It has been inspected and complies with local, state, and federal laws.

What is the best method of checking the temperature of a delivery of fresh fish?

• Feel the fish, making sure that it is cold to the touch.

• Insert a thermometer probe into the thickest part of the fish.

• Place a time-temperature indicator on the surface of the fish.

• Use an infrared thermometer to check the fish's temperature.