Question 1

What is the minimum temperature required for hot-holding food safely?

Accepted Answer

(135°F)

Answer

(140°F)

Answer

(125°F)

Answer

(130°F)

Question 2

When holding cold food, what is the maximum safe temperature?

Accepted Answer

(41°F)

Answer

(45°F)

Answer

(39°F)

Answer

(43°F)

Question 3

What is the maximum time food can be held without temperature control in cold holding?

Accepted Answer

6 hours

Answer

5 hours

Answer

2 hours

Answer

4 hours

Question 4

How often should hot-held food temperatures be checked?

Accepted Answer

Every 30 minutes

Answer

Every 15 minutes

Answer

Every hour

Answer

Every 2 hours

Question 5

When setting a table, how should staff handle silverware?

Accepted Answer

By the handle only

Answer

By the eating end

Answer

Any part is fine

Answer

With gloves only

Question 6

What is the proper way to handle glassware?

Accepted Answer

By the middle, bottom, or stem

Answer

By stacking multiple glasses

Answer

By the rim

Answer

With both hands on all sides

Question 7

What should you do with leftover food from hot-holding at the end of service?

Accepted Answer

Throw it away

Answer

Mix it with fresh food

Answer

Serve it cold

Answer

Save it for tomorrow

Question 8

When serving ice, what tool should be used?

Accepted Answer

Tongs or ice scoop

Answer

A glass

Answer

Any clean container

Answer

Bare hands

Question 9

In self-service areas, how should serving utensils be placed?

Accepted Answer

Handles above the rim facing customers

Answer

Handles facing away from customers

Answer

Flat on the counter

Answer

Handles below the rim

Question 10

What is required when transporting food to off-site functions?

Accepted Answer

Food grade, insulated containers with sealable lids

Answer

Plastic bags

Answer

Regular containers

Answer

Open containers

Question 11

What is the maximum time food can be hot-held without temperature control?

Accepted Answer

4 hours

Answer

3 hours

Answer

2 hours

Answer

5 hours

Question 12

When using a bain-marie, what should you never do?

Accepted Answer

Use it to cook food

Answer

Stir the food

Answer

Check temperatures

Answer

Cover the food

Question 13

What should you do when adding new food to a serving dish?

Accepted Answer

Clean dish and replace all food

Answer

Add on top of old food

Answer

Mix with old food

Answer

Remove half of old food first

Question 14

For vending machines containing TCS foods, what is required?

Accepted Answer

Daily shelf-life date checks

Answer

Weekly temperature checks

Answer

Monthly cleaning

Answer

Annual maintenance only

Question 15

What should staff do when clearing tables at a buffet?

Accepted Answer

Offer clean plates at the counter

Answer

Reuse clean-looking plates

Answer

Let customers keep their plates

Answer

Stack used plates at the station

Question 16

How should food items be labeled in self-service areas?

Accepted Answer

With accurate descriptions and allergen information

Answer

With cooking instructions

Answer

No labels needed

Answer

With prices only

Question 17

What is required for cold food being removed from temperature control?

Accepted Answer

Initial temperature of (41°F) or lower

Answer

No temperature requirement

Answer

Initial temperature of (50°F) or lower

Answer

Room temperature is fine

Question 18

What is the maximum temperature allowed for cold food on display without temperature control?

Accepted Answer

(70°F)

Answer

(60°F)

Answer

(75°F)

Answer

(65°F)

Question 19

When serving dinner rolls, what is the proper method?

Accepted Answer

Use tongs or gloves

Answer

Use napkins

Answer

Let customers grab them

Answer

Use bare hands

Question 20

What should be done with utensils that have been used across different food products in a buffet?

Accepted Answer

Replace them immediately

Answer

Keep using them

Answer

Rinse them off

Answer

Wipe them clean

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