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?1550 For 15 seconds 15501350 For 15 seconds1450 For 15 seconds1650 For 15 seconds30s
- Q2What is the correct internal temperature of mechanically tenderized meat?1350 For 15 seconds1650 For 15 seconds1550 For 15 seconds 15501450 For 15 seconds30s
- Q3What is the correct internal temperature of stuffed meat: seafood, poultry or pasta?1350 For 15 seconds1450 For 15 seconds1550 For 15 seconds 15501650 For 15 seconds30s
- Q4What is the correct internal temperature of dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their minimum internal temperature)?1650 For 15 seconds1550 For 15 seconds 15501450 For 15 seconds1350 For 15 seconds30s
- Q5What is the correct internal temperature of shell eggs that will be hot held for service?1450 For 15 seconds1550 For 15 seconds 15501350 For 15 seconds1650 For 15 seconds30s
- Q6What is the correct internal temperature of Poultry - including whole or ground chicken, turkey or duck?1650 For 15 seconds1450 For 15 seconds1350 For 15 seconds1550 For 15 seconds 155030s
- Q7What is the correct internal temperature of Stuffing made with Fish, Meat or Poultry?1350 For 15 seconds1650 For 15 seconds1550 For 15 seconds 15501450 For 15 seconds30s
- Q8What is the correct internal temperature of Ground Meat including beef, pork, and other meats?1350 For 15 seconds1650 For 15 seconds1550 For 15 seconds1450 For 15 seconds30s
- Q9What is the correct internal temperature of Fruits, Vegetables, Grains (rice, pasta) and legumes (beans, refried beans) that will be hot held for service?1450 For 15 seconds1650 For 15 seconds1550 For 15 seconds 15501350 For 15 seconds30s
- Q10Parasites are commonly linked to what kind of food?Canned FoodRiceSeafoodPoultry30s
- Q11A customer had a reversal of hot and cold sensations after eating seafood. What is the most likely cause of the foodborne illness?ParasitesAllergic ReactionBiological ToxinsChemical Contamination30s
- 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 jaundice.Diarrhea, vomiting, fever, nausea, abdominal cramps and tiredness.Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness.30s
- Q13What should food handlers do to prevent food allergens from being transferred to food?Use clean and sanitized utensils when preparing the orders.Store cold food at 410F or lower.Label chemical containers correctly.Cook food to the appropriate minimum internal temperatures.30s
- Q14What is the most important way to prevent a foodborne illness from bacteria?Control time and temperature.Practice good personal hygienePractice good cleaning and sanitizingPrevent cross-contamination.30s
- Q15What is the most important way to prevent a foodborne illness from viruses?Practice good cleaning and sanitizingPractice good personal hygiene.Prevent cross-contamination.Control time and temperature.30s