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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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  • Q1
    What is the correct internal temperature of shell eggs that will be served immediately?
    1550 For 15 seconds 1550
    1350 For 15 seconds
    1450 For 15 seconds
    1650 For 15 seconds
    30s
  • Q2
    What is the correct internal temperature of mechanically tenderized meat?
    1350 For 15 seconds
    1650 For 15 seconds
    1550 For 15 seconds 1550
    1450 For 15 seconds
    30s
  • Q3
    What is the correct internal temperature of stuffed meat: seafood, poultry or pasta?
    1350 For 15 seconds
    1450 For 15 seconds
    1550 For 15 seconds 1550
    1650 For 15 seconds
    30s
  • Q4
    What 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 seconds
    1550 For 15 seconds 1550
    1450 For 15 seconds
    1350 For 15 seconds
    30s
  • Q5
    What is the correct internal temperature of shell eggs that will be hot held for service?
    1450 For 15 seconds
    1550 For 15 seconds 1550
    1350 For 15 seconds
    1650 For 15 seconds
    30s
  • Q6
    What is the correct internal temperature of Poultry - including whole or ground chicken, turkey or duck?
    1650 For 15 seconds
    1450 For 15 seconds
    1350 For 15 seconds
    1550 For 15 seconds 1550
    30s
  • Q7
    What is the correct internal temperature of Stuffing made with Fish, Meat or Poultry?
    1350 For 15 seconds
    1650 For 15 seconds
    1550 For 15 seconds 1550
    1450 For 15 seconds
    30s
  • Q8
    What is the correct internal temperature of Ground Meat including beef, pork, and other meats?
    1350 For 15 seconds
    1650 For 15 seconds
    1550 For 15 seconds
    1450 For 15 seconds
    30s
  • Q9
    What 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 seconds
    1650 For 15 seconds
    1550 For 15 seconds 1550
    1350 For 15 seconds
    30s
  • Q10
    Parasites are commonly linked to what kind of food?
    Canned Food
    Rice
    Seafood
    Poultry
    30s
  • Q11
    A customer had a reversal of hot and cold sensations after eating seafood. What is the most likely cause of the foodborne illness?
    Parasites
    Allergic Reaction
    Biological Toxins
    Chemical Contamination
    30s
  • Q12
    What 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
  • Q13
    What 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
  • Q14
    What is the most important way to prevent a foodborne illness from bacteria?
    Control time and temperature.
    Practice good personal hygiene
    Practice good cleaning and sanitizing
    Prevent cross-contamination.
    30s
  • Q15
    What is the most important way to prevent a foodborne illness from viruses?
    Practice good cleaning and sanitizing
    Practice good personal hygiene.
    Prevent cross-contamination.
    Control time and temperature.
    30s

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