FSN-SS-C5 & 6 Test
Quiz
•
Life Skills
•
9th Grade
•
Hard
Tommi Johnston
FREE Resource
60 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which thermocouple probe would you use when measuring a roast?
Air probe
Immersion probe
Surface probe
Penetration probe
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When should you recalibrate your thermometer?
At the end of your shift
After you sanitize the thermometer
After it has been bumped or dropped
Every four hours
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How often should you clean and sanitize your thermometer?
Every four hours
Before and after checking each new food
At the beginning of your shift
Before the lunch crowd
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The flow of food means
The path that food takes through your operation
The steps of a recipe
The path that food must be placed on a buffet table
The path that food must be placed in the cooler
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The most basic way to prevent cross-contamination is to
Prepare all foods in the restaurant
Use the same cutting boards and knives for different foods
Clean and sanitize all surfaces and equipment only at the beginning of your shift
Keep raw and ready-to-eat foods away from each other
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Time-temperature abuse can be avoided by
Monitoring food only at the beginning of your shift
Stocking the operation with just bimetallic thermometers
Taking corrective action where permissible
Allowing the food to sit at room temperature until it cools
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The most important tool that you have for monitoring temperatures is
The thermostat on the oven
Different types of thermometers
The cooler thermometer
A monitoring chart
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