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02.12.2021 - Bi-Weekly Assessment Exam - ServSafe Chapter 6

Quiz by Timothy Kelly

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24 questions
Show answers
  • Q1
    Why is water containing ozone allowed in the washing produce? (Contributed by Destiny - 1st period)
    To enhance the taste and texture of produce
    To assist in controlling pathogens
    To alter the color of produce
    To freshen older products
    30s
  • Q2
    Which is NOT an acceptable way to thaw frozen foods? (Contributed by Aryana - 1st period)
    Thaw in the microwave
    Thaw on the kitchen prep table
    Thaw in the refrigerator
    Thaw under running water
    30s
  • Q3
    Which is a correct guidelines for ice containers and scoops? (Contributed by Raven - 1st period)
    Use only clean & sanitized drinking glasses to transfer ice.
    Use only clean & sanitized containers & scoops to transfer ice.
    Allow only clean & sanitized containers & scoops to be stored on top of the ice.
    Use only clean & sanitized hands & scoops to transfer ice.
    30s
  • Q4
    The use of which of the following may NOT lead to the misrepresentation of food items? (Attributed by Azariah - 2nd period)
    The use of textured and/or color overwraps
    The use of directional and/or colored lighting
    The use of herbs and/or seasonings
    The use of food additives and/or colorings
    30s
  • Q5
    Which of the following conditions may NOT require food to be discarded? (Attributed by Brianna - 2nd period)
    It has been handled by staff who have been restricted or excluded from the operation due to illness
    It has been contaminated by hands or bodily fluids i.e. sneezing
    It has been checked in by the manager in the absence of the trained staff member.
    It has been allowed to exceed the time-temperature requirements designed to keep food safe
    30s
  • Q6
    Under which condition are eggs safe to be used in the operation? (Attributed by Andrea - 2nd period)
    Egg that were delivered with soiled outer shells and have cracks
    Eggs that were stored for more than 4 hours at room temperature
    Egg that were delivered at 480F but reached 410F within one hour after receiving
    Pooled eggs that have been handled carefully & are approved for use in your operations area
    30s
  • Q7
    What is the name of the document allowing a law to be waved or altered ? (Attributed by Erynn - 3rd period)
    Temperance
    HACCP
    Variance
    Menu Footnote
    30s
  • Q8
    What does pasteurization do for eggs that allow consumption of high-risk populations? (Attributed by Ambar - 3rd period)
    Assits in reducing blood clots in eggs which then may be consumed raw or undercooked
    Allows pathogens to be reduced without cooking so eggs may be consumed raw or undercooked
    Denotes that the eggs came from ONLY high quality, approved farms so eggs may be consumed raw or undercooked
    Allows pathogens to be reduced during the cooking process so eggs may be consumed raw or undercooked
    30s
  • Q9
    When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Poultry – including whole or ground chicken, turkey, and duck?
    1450 for 15 seconds
    1550 for 15 seconds
    1650 for 15 seconds
    1450 for 4 minutes
    30s
  • Q10
    When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Ground Meat – including beef, pork, and other meats?
    1450 for 15 seconds
    1650 for 15 seconds
    1550 for 15 seconds
    1450 for 4 minutes
    30s
  • Q11
    When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Meats - Mechanically tenderized
    1550 for 15 seconds
    1450 for 4 minutes
    1450 for 15 seconds
    1650 for 15 seconds
    30s
  • Q12
    When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Shell Eggs – that will be served immediately
    1350 (no minimum time)
    1450 for 15 seconds
    1450 for 4 minutes
    1550 for 15 seconds
    30s
  • Q13
    When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Stuffing – Made with fish, meat, or poultry
    1650 for 15 seconds
    1550 for 15 seconds
    1450 for 15 seconds
    1450 for 4 minutes
    30s
  • Q14
    When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Seafood – including fish, shellfish, and crustaceans
    1450 for 4 minutes
    1450 for 15 seconds
    1550 for 15 seconds
    1350 (no minimum time)
    30s
  • Q15
    When prepared properly what is the Correct Minimum Internal Temperature (CMIT) for: Game – Commercially raised
    1450 for 4 minutes
    1450 for 15 seconds
    1550 for 15 seconds
    1650 for 15 seconds
    30s

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