Foundations 1 Chapter 8 Mark II
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
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- Q1What is the correct maximum temperature for receiving cold TCS food?55 degrees41 degrees45 degrees51 degrees120s
- Q2A food handler prepared tuna salad at 7:00 am and put it in the cooler. At 10:00 am the food handler pulled the tuna salad from the cooler to prepare six tuna salad sandwiches for lunch at noon. He then set the remaining tuna salad aside until the lunch rush was done at 3:00 pm, when he put the tuna salad back in the cooler. What is the problem with this situation?poor cleaning and sanitizingTime Temperature Abusepoor personal hygienecross-contamination120s
- Q3Where should raw poultry be placed in a cooler that includes raw and RTE food?on the top shelfnext to the produceon the bottom shelfabove the RTE food120s
- Q4How many different ways are there to calibrate a biotherm?1 method- use a new biotherm daily1 method- toss it out when its inaccurate2- microwave and freezer methods2 methods- ice point and boiling point120s
- Q5The most common way to calibrate a biotherm is?boiling point methodfreezer methodice point methodalways use a new biotherm120s
- Q6Biotherms should be inserted to at least the ______________ on the stem when checking internal food temperatures?dimpleindicator headhalf way up the sensing areaindicator nut120s
- Q7An approved food source is one that has been?seen on TVused by other food operationsinspected by appropriate agencies and meets all applicable local, state, and federal lawsoffering bulk deals120s
- Q8Hot TCS food should be received at a minimum of what temperature?45 degrees135 degrees125 degrees100 degrees120s
- Q9Fact or Fiction- when receiving frozen food products, ice crystals on the product is an indication of TTA (time temperature abuse)?factfiction120s
- Q10The acronym FIFO stands for?first in for othersfresh in fresh outfirst in first outfins in first option120s