Culinary Review

Last updated over 2 years ago

22 questions

Instructions

1

Last updated over 2 years ago

22 questions

Instructions

ServSafe Manager Review #1

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ServSafe Manager Review #1

What is the correct temperature range for hot food holding?

A) 40-70°F

B) 100-135°F

C) 140-165°F

D) 170-200°F

A) Broken glass

B) Hair

C) Moldy bread

D) Metal shavings

A) Ignore it

B) Tell the manager

C) Offer them hand sanitizer

D) Do nothing

A) Raw chicken

B) Cooked rice

C) Fresh vegetables

D) Dairy products

A) Wash, rinse, sanitize

B) Sanitize, rinse, wash

C) Rinse, wash, sanitize

D) Sanitize, wash, rinse

A) Headache

B) Stomachache

C) Fatigue

D) Sore throat

A) Ground beef

B) Fish

C) Egg dishes

D) Chicken

A) 32-70°F

B) 70-100°F

C) 100-135°F

D) 41-135°F

A) Post a sign

B) Report it to the local health department

C) Ignore it

D) Use insecticides

A) 120°F

B) 135°FServ

C) 145°F

D) 165°F

Draggable item		Corresponding Item
Storing raw and cooked foods together		Washing hands periodically throughout food preparation
Using separate cutting boards for different types of food		Touching ready-to-eat food with bare hands
Thawing meat on the countertop		Reusing the same utensils for different food items

True

False

True

False

True

False

True

False

True

False

True

False

True

False

True

False

What is the correct temperature range for hot food holding?

A) 40-70°F

B) 100-135°F

C) 140-165°F

D) 170-200°F

Which of the following is an example of a biological hazard in food?

A) Broken glass

B) Hair

C) Moldy bread

D) Metal shavings

What should you do if you see a food handler cleaning their hands improperly?

A) Ignore it

B) Tell the manager

C) Offer them hand sanitizer

D) Do nothing

Which food should be stored at the highest level in the refrigerator?

A) Raw chicken

B) Cooked rice

C) Fresh vegetables

D) Dairy products

What is the proper sequence for cleaning and sanitizing dishes?

A) Wash, rinse, sanitize

B) Sanitize, rinse, wash

C) Rinse, wash, sanitize

D) Sanitize, wash, rinse

Which symptom should food handlers report to the manager?

A) Headache

B) Stomachache

C) Fatigue

D) Sore throat

Which food requires a minimum internal temperature of 145°F before serving?

A) Ground beef

B) Fish

C) Egg dishes

D) Chicken

What is the danger zone temperature range?

A) 32-70°F

B) 70-100°F

C) 100-135°F

D) 41-135°F

What should you do if you see a pest in the facility?

A) Post a sign

B) Report it to the local health department

C) Ignore it

D) Use insecticides

What is the recommended minimum internal cooking temperature for ground beef?

A) 120°F

B) 135°FServ

C) 145°F

D) 165°F

Which temperature range is considered the danger zone for food?

30°F

160°F

50°F

140°F

40°F

130°F

What is the recommended minimum internal cooking temperature for poultry?

165°F

160°F

155°F

180°F

145°F

170°F

What is the proper way to thaw frozen meat?

In the refrigerator

Under hot running water

On the kitchen countertop

At room temperature

In a microwave oven

In a plastic bag

What is the most effective method to prevent cross-contamination?

Storing raw and cooked foods together

Washing hands periodically throughout food preparation

Using separate cutting boards for different types of food

Touching ready-to-eat food with bare hands

Thawing meat on the countertop

Reusing the same utensils for different food items

Cross-contamination occurs when raw and cooked or ready-to-eat foods come into contact with each other.

True

False

Foodborne illness is caused by consuming food that has been contaminated by harmful bacteria.

True

False

It is safe to thaw frozen meat at room temperature.

True

False

Using a food thermometer is not necessary to ensure food safety.

True

False

Foodborne illnesses are caused by consuming contaminated food.

True

False

Cross-contamination occurs when raw meat comes into contact with ready-to-eat food.

True

False

It is safe to thaw frozen meat on the countertop at room temperature.

True

False

Personal hygiene, such as handwashing, is not important in preventing foodborne illnesses.

True

False