Loading...
TSA Practice 1
Quiz by Mindy Richards
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
What action do you do when food is held at wrong temp for to long?
Which agency is responsible for workplace safety?
What is the minimum temperature chicken needs to be cooked to?
What happens to microorganisms when food is cooked to correct temperature?
What does FATTOM stand for?
Where must a probe thermometer be placed to get a true internal temperature?
What is the correct shelving order to store food?
Which of the following is one of the top 8 allergens?
What is the tail of the knife blade called?
What temperature does a refrigerator need to kept at?
Which knife cut is for leafy vegetables and is fine?
Which knife cut is ¼” x ¼” x 2”?
Which are the aromatic parts of a plant called?
What is the sauté cooking method?
Which of the following cooking methods is for large meat?
At what temperature does water boil?
Which of the following sauces is NOT a mother sauce?
What are roux and slurry examples of?
What is the ratio of vinegar to oil in a basic vinaigrette recipe?
What is the main ingredient of a salad?
Which leavening agent produces alcohol along with carbon dioxide?
What category BEST describes a muffin?
Which style of service includes highly trained waitstaff?
Which of the following defines the concept of HACCP?
Which of the following is the best method to thaw frozen meat?
When must a food service operator use gloves?
What is RTE food?
When must a food service operator change gloves during service?
What is the role of a Garde Manager in a kitchen?
Which of the following is the best example of cross contact?
What three ways can food be contaminated?
Which of the following is the best example of TCS food?
How do you correctly label prepared food to store in a refrigerator?
Which of the following is the best example of RTE food?
How far off floor must food be stored?
When should you NOT refuse a frozen delivery?
What does "al dente" refer to when cooking pasta?
FIFO in a kitchen stands for:
Which of the following is the best description of "Front of House" in a restaurant?
Which of the following is the best description of "Back of House" in a restaurant?
Which of the following is true about a convection oven compared to a conventional oven?
What is the ratio of fat to flour in a roux that is used for thickening a sauce?
How much dry herbs should you use compared to fresh herbs in a recipe?
What is considered the "Temperature Danger Zone" for food safety?