ServSafe Culinary

ServSafe Culinary

9th - 12th Grade

15 Qs

quiz-placeholder

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ServSafe Culinary

ServSafe Culinary

Assessment

Quiz

Specialty

9th - 12th Grade

Practice Problem

Easy

Created by

Kim Trost

Used 1+ times

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15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the temperature danger zone?

0-40 degrees

41-135 degrees

75-125 degrees

anything over 140

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Who is at greater risk for developing a food borne illness

Boys

Girls

Elderly

Teenagers

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Finding a fingernail in your food is what type of hazard?

Biological

Chemical

Physical

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

If I cut my finger in class what should I do?

Wear a bandaid and a glove

Sit down for the day

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which of these is a TCS food?

bread

canned green beans

bananas

cheese

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

When thawing out meat in the fridge where should you place it?

bottom shelf on a plate

top shelf on a plate

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

True or False: It is ok to use hand sanitizer instead of washing your hands before preparing food.

True

Fale

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