Servsafe Practice Exam Part 18

 Question 1 1 out of 1 points A preschool cafeteria manager protects young children's healthby serving: Selected Answer: d. Answers: a. Pasteurized eggs. Fresh orange juice. b. Sliced cantaloupe. c. Raw milk. d. Pasteurized eggs.  Question 2 1 out of 1 points Which food must be cooked to a minimum internal temperature of 165 F for at least 15 seconds? Selected Answer: C. Answers: A. Poulltry breast. Pork chop B. Salmon steak C. Poulltry breast. D. Leg of lamb  Question 3 1 out of 1 points A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches.What is the problem with this situation? Selected b. Answer: Time-temperature abuse Answers: a. Poor cleaning and sanitizing b. Time-temperature abuse c. Poor personal hygiene d. Cross-contamination  Question 4 1 out of 1 points A cook removes a one-gallon pot of hot soup from a stove and places it in an ice-water bath to cool. Which is the best cooling procedure before refrigerating the soup? Selected Answer: 4. Answers: 1. Leave the pot of soup uncovered in the ice-water bath and stir frequently until the soup cools from 135 F. to 70 F. within two hours. Cover the pot of soup in the ice-water bath until the soup cools to 110 F. 2. Leave the pot of soup uncovered in the ice-water bath and stir frequently until the soup cools from 135 F. to 85 F. within four hours. 3. Wait for the ice to melt and the water to return to room temperature. 4. Leave the pot of soup uncovered in the ice-water bath and stir frequently until the soup cools from 135 F. to 70 F. within two hours.  Question 5 1 out of 1 points Which of the following is the proper minimum internal temperature to cook chicken? Selected Answer: a. 165F for 15 seconds Answers: a. 165F for 15 seconds b. 155F for 15 seconds c. 170F for 15 seconds d. 160F for 15 seconds  Question 6 1 out of 1 points To prevent cross-contamination when preparing vegetables that will be served raw, as in a salad: Selected Answer: 3. Answers: 1. Make certain that the vegetables do not come into contact with raw meat, poultry, or eggs Let them reach room temperature before cutting them. 2. Make sure to wipe clean any utensils that may have touched raw meat or poultry before using them to cut vegetables. 3. Make certain that the vegetables do not come into contact with raw meat, poultry, or eggs. 4. Spray them with sanitizer before serving them.  Question 7 1 out of 1 points Cleaning the surface of some cans of tomato sauce so they can be accepted is an example of Selected Answer: d. Answers: a. Reconditioni ng Documentin g b. Spotinspecting c. Calibrating d. Reconditioni ng  Question 8 1 out of 1 points What must be done with a shipment of shucked shell fish that has been delivered at 50 F? Selected Answer: b. Answers: a. Reject it and set it to the side. Freeze it for later use. b. Reject it and set it to the side. c. Cook it immediately. d. Put it into a cooler.  Question 9 1 out of 1 points All these would be grounds for rejecting a case of frozen food except Selected Answer: 4. Answers: 1. The food in the box is frozen solid. The outside of the case is water stained. 2. There is frozen liquid at the bottom of the case. 3. There are large ice crystals on the frozen food inside the case. 4. The food in the box is frozen solid.  Question 10 1 out of 1 points What is the correct temperature for receiving hot TCS food? Selected d. Answer: 135 degrees F or higher Answers: a. 165 degrees f or higher b. 100 degrees F or higher c. 41 degrees F or higher d. 135 degrees F or higher  Question 11 1 out of 1 points Milk can be received at 45 degrees F under what condition? Selected Answer: b. Answers: a. It is cooled to 41 degrees F or lower in 4 hours. It is immediately cooled to 41 degrees or lower. b. It is cooled to 41 degrees F or lower in 4 hours. c. It is served or used in the operation within 2 hours. d. It is thrown out after 2 days.  Question 12 1 out of 1 points Receiving staff should be trained to store cold food first in order to avoid: Selected Answer: d. Answers: a. Tine-temperature abuse Cross-contamination b. Poor personal hygiene c. Poor cleaning and sanitizing d. Tine-temperature abuse  Question 13 1 out of 1 points To prevent deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know Selected Answer: c. Answers: a. Who to contact about suspicious activity How to fill out an incident report. b. When to register with the EPA c. Who to contact about suspicious activity. d. Where to find MSDS in the operation.  Question 14 1 out of 1 points How can a foodservice operation assist customers with food allergies? Selected Answer: Answers: a. Designate a manager to answer all allergy-related questions from customers. a. Designate a manager to answer all allergy-related questions from customers. b. Suggest the customer contact the regulatory authority. c. Describe the food item and how it is prepared but don't reveal its special ingredients. d. Cook food to its correct internal temperature.  Question 15 1 out of 1 points ________________ contains a common food allergen. Selected Answer: a. Answers: a. Tofu. Tofu. b. Steamed rice. c. Applesauce. d. A baked potato.  Question 16 1 out of 1 points Customers with allergic reactions often show which symptoms? Selected Answer: d. Answers: a. Hives Fever b. Jaundiuce c. Tingling in toes. d. Hives  Question 17 1 out of 1 points Cross-contamination can be prevented by: Selected Answer: b. Answers: a. Using color-coded cutting boards and utensils. Reheating food to 165 F. for 15 seconds. b. Using color-coded cutting boards and utensils. c. Purchasing produce only from approved suppliers. d. Storing glass thermometers in rubbing alcohol when not in use.  Question 18 1 out of 1 points You discover that a hanging thermometer inside a refrigerator is not accurate. Which of the following is the best course of action? Selected Answer: c. Answers: a. Replace the thermometer with a new one Place it in a cup of water in the refrigerator b. Recalibrate it using the ice-point method c. Replace the thermometer with a new one d. Recalibrate it using the boilingpoint method  Question 19 1 out of 1 points Which of the following is the proper method for keeping thermometers clean? Selected Answer: b. Answers: a. Wash, rinse, sanitize, and air-dry after each use Rinse them under warm water and dry with a single-use towel after each use b. Wash, rinse, sanitize, and air-dry after each use c. Wipe them on a single-use towel after each use d. Wash in warm water and air-dry after each use  Question 20 1 out of 1 points How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? Selected Answer: a. Up to the dimple of the thermometer stem. Answers: a. Up to the dimple of the thermometer stem. b. Past the dimple of the thermometer stem. c. Just past the tip of thermometer stem. d. Up to the tip of the thermometer stem.  Question 21 1 out of 1 points Time-temperature indicators are often used to Selected Answer: b. Answers: a. Indicate whether food has been time-temperature abused during shipment Measure the length of time specific food should be cooked b. Indicate whether food has been time-temperature abused during shipment c. Measure temperature through a probe with a sensor at the end d. Indicate whether food has been time-temperature abused during food preparation  Question 22 1 out of 1 points Which of the following statements about cutting boards isincorrect? Selected Answer: a. Answers: a. Cuting boards should be large enough to hold both raw and ready-to-eat food Cuting boards should be large enough to hold both raw and ready-to-eat food b. Synthetic boards are easy to keep clean and sanitized c. Cutting boards should be cleaned and sanitized between each task d. Cutting boards should not transfer taste or odor to food  Question 23 1 out of 1 points The three factors that cause foodborne illness are: Selected Answer: d. Answers: a. Time-temperature abuse, poor personal hygiene, and cross-contamination Control points, critical control points, and critical limits b. Contamination, improper use of thermometers, backflow c. Potentially hazardous foods, flow of food, and temperature of food d. Time-temperature abuse, poor personal hygiene, and cross-contamination  Question 24 1 out of 1 points A preschool cafeteria manager protects young children's health by serving: Selected Answer: d. Answers: a. Pasteurized eggs. Sliced cantaloupe. b. Raw milk. c. Fresh orange juice. d. Pasteurized eggs.