FSN-SS-C5 & 6 Test

FSN-SS-C5 & 6 Test

9th Grade

60 Qs

quiz-placeholder

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FSN-SS-C5 & 6 Test

FSN-SS-C5 & 6 Test

Assessment

Quiz

Life Skills

9th Grade

Hard

Created by

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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