Prepping and Cooking – True or False Practice Questions Prepping and Cooking - True or False Practice Questions 1 / 20 Using the same spatula for raw hamburgers and cooked chicken is correct. True False That's not true. You're right! That's false. This spreads cross-contamination. 2 / 20 Never use ice as an ingredient if it was used to keep food cold. True False No, it's true! You're right! It's true. Ice may be contaminated. 3 / 20 The longer food stays in the temperature danger zone, the more time pathogens have to grow. True False No, it's true! You're right! It's true. Time in the zone increases growth. 4 / 20 Frozen fish should remain frozen until ready to use. True False No, it's true! You're right! It's true. Thawing early can cause bacteria growth. 5 / 20 Inclusion of acids in a food will increase the pH. True False That's not true. You're right! That's false. Acids lower pH, making food more acidic. 6 / 20 Salmonella is present in many farm animals naturally. True False That's not true. You're right! That's false. This is true; many animals carry Salmonella. 7 / 20 Glass candy thermometers are not acceptable due to physical contamination. True False That's not true. You're right! That's false. They are allowed if shatterproof. 8 / 20 Cross-contamination can happen from washing hands at each new prep station. True False That's not true. You're right! That's false. Handwashing prevents, not causes, contamination. 9 / 20 Prepping raw meat, fish, and poultry at different times than ready-to-eat food will prevent cross-contamination. True False No, it's true! You're right! It's true. Separating tasks keeps food safe. 10 / 20 All bacteria need time to grow. True False No, it's true! You're right! It's true. Bacteria multiply when given time. 11 / 20 No bacteria can grow below 41°F. True False That's not true. You're right! That's false. Some bacteria can still grow slowly. 12 / 20 Reducing the size of food helps it cool faster. True False No, it's true! You're right! It's true. Smaller portions release heat more quickly. 13 / 20 The biggest risk for ready-to-eat food is contamination. True False No, it's true! You're right! It's true. RTE food has no cooking step for safety. 14 / 20 Bimetallic-stemmed thermometers are good for thick or large foods. True False No, it's true! You're right! It's true. They measure thick food accurately. 15 / 20 Failing to cook foods properly can cause an outbreak. True False No, it's true! You're right! It's true. Undercooked food may carry pathogens. 16 / 20 Insert the thermometer in the thinnest part of food for accuracy. True False That's not true. You're right! That's false. Check thickest part for accuracy. 17 / 20 Cook a whole turkey to a minimum internal temperature of 155°F for 17 seconds. True False That's not true. You're right! That's false. Turkey must be cooked to 165°F for an instant. 18 / 20 The total time to cool hot TCS food from 135°F to 41°F should not exceed six hours. True False No, it's true! You're right! It's true. Cooling must be complete in six hours. 19 / 20 The temperature danger zone is 41°F to 135°F. True False No, it's true! You're right! It's true. This is the temperature danger zone according to ServSafe. 20 / 20 High acidity is a condition that supports the growth of microorganisms. True False That's not true. You're right! That's false. Acid slows or stops bacteria growth. Your score is LinkedIn Facebook Twitter New Questions Continue
