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ServSafe (Time-Temperature Test)

Quiz by Sherry Carbajal

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20 questions
Show answers
  • Q1
    The two major concerns in the flow of food are ___ and time-temperature abuse.
    education
    cross-contamination
    personal hygiene
    Personal hygiene
    30s
  • Q2
    Cutting boards should be replaced when they:
    no longer repel water from being absorbed
    become discolored
    become bent or warped
    become excessively worn or develop hard to clean grooves
    30s
  • Q3
    Contamination of food is not a concern at which of the stages of the food flow?
    preparation at the manufacturer's
    food preparation
    purchasing
    storing
    20s
  • Q4
    What strategy can prevent cross-contamination?
    prepping raw food & ready-to-eat food simultaneously
    prepping food on both sides of a cutting board
    buying food that does not require prepping
    storing eggs on the top shelf of the fridge
    20s
  • Q5
    T or F. An infrared thermometer has a metal rod that is placed into the object to measure temp
    False
    True
    20s
  • Q6
    The most important item to prevent time-temperature abuse is this:
    thermometer
    apron
    a poster on proper internal temperatures of cooked food
    a sanitation bucket
    20s
  • Q7
    The probe/stem of the thermometer should always go in the ___ part of the product.
    thinnest
    thickest
    edge
    uncooked
    20s
  • Q8
    Why would you use an infrared thermometer?
    it doesn't require contact with food items
    it can measure internal temperatures
    it labels the stages of cooking, such as "caramelized" stage
    it is more accurate than other thermometers
    20s
  • Q9
    Where should raw meat and eggs be stored in the refrigerator?
    on the bottom shelf
    on the door
    in the crisper
    on the top shelf
    20s
  • Q10
    Why should raw meat and vegetables be cut on separate cutting boards?
    this prevents meat getting allergens found in vegetables
    it saves time
    this prevents cross-contamination
    it is the law
    20s
  • Q11
    Why should food temperatures be taken at two different locations on the food?
    the manufacturer requires it
    temperature may vary in food
    it does not need to be measured in two locations
    the thermometer may not be calibrated properly
    20s
  • Q12
    When can glass thermometers be used?
    when enclosed in a shatterproof casing
    they can never be used
    when checking the temperature of liquids
    when making candy
    20s
  • Q13
    Abuse of time and temperature can occur in each of the following ways except:
    the items are held in the freezer for too long
    the items are cooled or reheated improperly
    the items are held at the wrong temperature
    the items are not cooked to the proper internal temperature
    20s
  • Q14
    Which of the following would you use to measure the temperature of oil for deep frying?
    laser thermometer
    immersion probe
    infrared thermometer
    bimetallic stemmed thermometer
    20s
  • Q15
    When should thermometers be calibrated?
    never
    at the beginning of every shift
    once a year
    once a month
    20s

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