Foundations 1 Chapter 8 Mark I
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
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- Q1Cooked poultry must reach what minimum internal temperature for at least 15 seconds?165 degrees135 degrees145 degrees155 degrees120s
- Q2Where should a food handler check the temperature of food?on the top surfaceon the bottom surfacein the thickest partin the thinnest part120s
- Q3To prevent cross-contamination when prepping raw meat and ready to eat food, a food handler should?prepare them at the same time on the same tablewear gloves when handling the raw meat, then take them off to handle the RTE productclean and sanitize the work surfaces between each productclean and sanitize gloves before touching raw meat120s
- Q4The term used to describe the spread of pathogens from one surface or food to another is?TTATCScross-contaminationcross-contact120s
- Q5One way to prevent cross-contamination is to?clean and sanitize gloves before using themuse locally grown food because they are cheapermake sure work stations, cutting boards, and utensils are cleaned and sanitizedonly take smoke and food breaks after prep has been completed120s
- Q6Time Temperature Abuse (TTA) is a term used to describe what?food is too coldfood is too hotfood has expiredfood has been in the temperature danger zone to long120s
- Q7The temperature danger zone is?70 to 125 degrees41 to 135 degrees40 to 125 degrees65.8 go 98.6 degrees120s
- Q870 to 125 degrees is the?primal range of the temperature danger zone for quickest pathogen growthideal temperatures for swimmingtemperature range for a good iced coffeewinter and summer average temps of the sahara desert120s
- Q9The most important tool used to monitor temperature is?weather channeliphonethermometerlocal news120s
- Q10What is the minimum time a food handler should wait in order to get an accurate reading from a biotherm (bimetallic stemmed thermometer) when it has been inserted into food to check temperature?8 seconds5 seconds10 seconds15 seconds120s