11.13.2020 - Culinary Arts Bi-Weekly Exam - ServSafe Chapter 2
Quiz by Timothy Kelly
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19 questions
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- Q1What is the correct internal temperature of shell eggs that will be served immediately?165 degrees F (for 15 seconds)145 degrees F (for 15 seconds)135 degrees F (for 15 seconds)155 degrees F (for 15 seconds)30s
- Q2What is the correct internal temperature of mechanically tenderized meat?135 degrees F (for 15 seconds)165 degrees F (for 15 seconds)155 degrees F (for 15 seconds)145 degrees F (for 15 seconds)30s
- Q3What is the correct internal temperature of stuffed meat: seafood, poultry or pasta?155 degrees F (for 15 seconds)135 degrees F (for 15 seconds)145 degrees F (for 15 seconds)165 degrees F (for 15 seconds)30s
- Q4What is the correct internal temperature of dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their minimum internal temperature)?145 degrees F (for 15 seconds)155 degrees F (for 15 seconds)165 degrees F (for 15 seconds)135 degrees F (for 15 seconds)30s
- Q5What is the correct internal temperature of shell eggs that will be hot held for service?135 degrees F (for 15 seconds)165 degrees F (for 15 seconds)155 degrees F (for 15 seconds)145 degrees F (for 15 seconds)30s
- Q6What is the correct internal temperature of Poultry - including whole or ground chicken, turkey or duck?135 degrees F (for 15 seconds)155 degrees F (for 15 seconds)165 degrees F (for 15 seconds)145 degrees F (for 15 seconds)30s
- Q7What is the correct internal temperature of Stuffing made with Fish, Meat or Poultry?145 degrees F (for 15 seconds)165 degrees F (for 15 seconds)165 degrees F (for 15 seconds)135 degrees F (for 15 seconds)30s
- Q8What is the correct internal temperature of Ground Meat including beef, pork, and other meats?145 degrees F (for 15 seconds)135 degrees F (for 15 seconds)165 degrees F (for 15 seconds)155 degrees F (for 15 seconds)30s
- Q9What is the correct internal temperature of Fruits, Vegetables, Grains (rice, pasta) and legumes (beans, refried beans) that will be hot held for service?135 degrees F (for 15 seconds)155 degrees F (for 15 seconds)165 degrees F (for 15 seconds)145 degrees F (for 15 seconds)30s
- Q10Parasites are commonly linked to what kind of food?SeafoodRicePoultryCanned Food30s
- Q11A customer had a reversal of hot and cold sensations after eating seafood. What is the most likely cause of the foodborne illness?ParasitesChemical ContaminationAllergic ReactionBiological Toxins30s
- Q12What are the most common symptoms of a foodborne illness?Diarrhea, vomiting, fever, nausea, abdominal cramps and headache.Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness.Diarrhea, vomiting, fever, nausea, abdominal cramps and tiredness.Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice.30s
- Q13What should food handlers do to prevent food allergens from being transferred to food?Label chemical containers correctly.Store cold food at 410F or lower.Use clean and sanitized utensils when preparing the orders.Cook food to the appropriate minimum internal temperatures.30s
- Q14What is the most important way to prevent a foodborne illness from bacteria?Prevent cross-contamination.Practice good cleaning and sanitizingControl time and temperature.Practice good personal hygiene30s
- Q15What is the most important way to prevent a foodborne illness from viruses?Prevent cross-contamination.Practice good cleaning and sanitizingPractice good personal hygiene.Control time and temperature.30s