Prepping and Cooking

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Prepping and Cooking

1 / 331

Why must TCS food be cooled to 41°F or lower within six hours of cooking?

2 / 331

What kind of water should be used for making ice?

3 / 331

Under what conditions can leftover TCS (Time/Temperature Control for Safety) ingredients be used in a new dish?

4 / 331

Where does bacteria come from?

5 / 331

Which is an example of a food that has been time-temperature abused?

6 / 331

These are the most common types of what, used in foodservice?

• Thermistors
• Thermocouples
• Bimetallic-stemmed

7 / 331

Which is an acceptable way to dry hands at a handwashing station?

8 / 331

What kind of food is a thermocouple and a thermistor good for checking the temperature?

9 / 331

Thermocouples and thermistors are similar types of thermometers that are commonly used in food service. Whats the difference between the two?

10 / 331

How can time-temperature abuse be avoided?

11 / 331

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of a thin food, like hamburger patties or fish fillets?

12 / 331

Which is a ServSafe guideline for using and storing chemicals?

13 / 331

When should frozen fish in reduced-oxygen packaging (ROP) be thawed?

14 / 331

How should you determine which thermometer to use when checking food temperatures?

15 / 331

What must be reduced to keep food safe?

16 / 331

Why is it important to limit the amount of food taken from the cooler at once?

17 / 331

What should NOT be used to transfer ice from the ice machine?

18 / 331

There are three kinds of contaminants that can get into food and make people sick:

• Biological
• Chemical
• Physical

What is it called when someone gets sick after eating contaminated food?

19 / 331

How do we use temperature control to prevent the growth of pathogens?

20 / 331

Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer?

21 / 331

The letter T in the ALERT acronym stands for Threat. In a food defense program, how should the manager be prepared for a threat or suspicious activity?

22 / 331

When should food handlers remove their aprons?

23 / 331

How do you calibrate a thermometer using the Ice-Point Method?

24 / 331

Sometimes, ice can be added as an ingredient to cool hot food quickly. What kind of ice should NOT be used for this purpose?

25 / 331

How does the food’s size affect how quickly it will cool?

26 / 331

When do thermometers need to be cleaned and sanitized?

27 / 331

What can you give each food handler to help them avoid time-temperature abuse?

28 / 331

In which situation is it acceptable to offer raw, unpackaged meat, poultry, or seafood for self-service?

29 / 331

When checking temperatures with a bimetallic-stemmed thermometer, why must the stem be inserted into the food up to the dimple?

30 / 331

Which methods can help you determine the food safety training needs of your staff?

31 / 331

Which probe should be attached to a thermocouple or thermistor thermometer when checking the internal temperature of food?

32 / 331

What will happen if any part of frozen food is exposed to the Temperature Danger Zone (TDZ) while it’s being thawed?

33 / 331

Why should you leave the food covered and let it stand for at least two minutes after cooking in a microwave?

34 / 331

What food needs careful handling to prevent contamination?

35 / 331

What can happen when natural objects, like bones in a fish fillet, are left in food?

36 / 331

Why is the range of temperatures between 41°F and 135°F called the Temperature Danger Zone (TDZ)?

37 / 331

Once the final cooking is complete, how should par-cooked food be handled if it is NOT immediately served or held for service?

38 / 331

What is an infrared thermometer NOT able to measure the temperature of?

39 / 331

After the initial cooking, par-cooked food should be cooled and then frozen or refrigerated. How should the food be stored if it is refrigerated at this step?

40 / 331

After cooking, how long do you have to cool TCS food from 135°F to 41°F or lower?

41 / 331

Which seafood toxin can fish become contaminated with by eating smaller fish that have eaten the toxin?

42 / 331

What should you provide for food handlers so they can track how long food is in the Temperature Danger Zone (TDZ)?

43 / 331

What should be avoided when prepping or storing produce?

44 / 331

What kind of thermometer is less likely to cause cross-contamination or damage to food because it does NOT need to touch the food or surface to check its temperature?

45 / 331

When is it acceptable to use glass thermometers in food service?

46 / 331

What are some guidelines for thawing frozen TCS food in a microwave?

47 / 331

When can shellfish become contaminated with biological toxins?

48 / 331

How does the storage container affect how quickly food will cool?

49 / 331

What happens when TCS food remains between 41°F and 135°F for too long?

50 / 331

What kind of food needs time and temperature control for safety?

51 / 331

What is critical to the success or Active Managerial Control (AMC)?

52 / 331

Can all thermometers be calibrated?

53 / 331

What kind of produce needs special attention when it’s being washed?

54 / 331

What kind of food are thermocouple and thermistor thermometers suitable for checking the temperature of?

55 / 331

How long must you wait for a digital thermometer to display the temperature reading?

56 / 331

What color does ServSafe designate for cutting boards and utensils that will be used for produce?

57 / 331

What should be done with food after it has been thawed in the microwave?

58 / 331

What containers should never be used to scoop, store, or carry ice?

59 / 331

Use a clean and sanitized food-prep sink when thawing food under running water. What requirement should the water meet when thawing food this way?

60 / 331

When food is NOT hot-held or served immediately after cooking, it must be removed from the Temperature Danger Zone (TDZ) as quickly as possible. How can this be done?

61 / 331

Where should ice scoops be stored?

62 / 331

When par-cooking food, what is the maximum amount of time that the food can be cooked during initial cooking?

63 / 331

What do some fungi (mold, mushrooms) naturally produce that can cause foodborne illness?

64 / 331

What is the onset time for symptoms if someone has consumed a chemical contaminant?

65 / 331

The letters in FAT TOM represent the conditions that bacteria need to grow. They stand for Food, Acidity, Temperature, Time, Oxygen, and Moisture. Which of these conditions can you control?

66 / 331

Which of these temperatures can an Air Probe Thermometer check?

67 / 331

What does ideal mean?

68 / 331

What happens if food spends too much time in the Temperature Danger Zone (TDZ)?

69 / 331

To control its time in the Temperature Danger Zone (TDZ), what should be done with food as soon as it has been prepped?

70 / 331

What is a sign that a food or beverage is spoiled by yeast?

71 / 331

What neurological symptom may be experienced by someone with a foodborne illness caused by seafood toxins?

72 / 331

How should leafy greens (lettuce, spinach) be washed before cutting, cooking, or combining it with other ingredients?

73 / 331

Bulk food offered in self-service areas must be labeled in a way that is easily seen by guests. What is an acceptable way to show the label?

74 / 331

How can mold be prevented from spoiling food or causing illness?

75 / 331

Metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, and dirt are examples ServSafe gives for what kind of objects?

76 / 331

What food handling mistake is responsible for the most foodborne illnesses?

77 / 331

What kind of contamination can cause mild to fatal injuries?

78 / 331

What type of thermometers are common in food service?

79 / 331

Which statement is true about a surface probe?

80 / 331

After working with raw meat, why is it dangerous to just rinse off the equipment instead of washing, rinsing, and sanitizing it?

81 / 331

Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level?

82 / 331

Which is a guideline for using food additives?

83 / 331

What must be done with work surfaces, equipment, and utensils before being used for a different type of food?

84 / 331

How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination?

85 / 331

What does immediate service mean?

86 / 331

TCS stands for Time and Temperature Control for Safety. What does this mean for TCS food?

87 / 331

What pathogen requires a host to live and reproduce?

88 / 331

Why don’t you need to insert thermocouple and thermistor thermometers as far into the food as bimetallic-stemmed thermometers need to be?

89 / 331

How accurate should a thermometer be if it measures the temperature of food?

90 / 331

When is food from plants (fruits, vegetables) considered a TCS food?

91 / 331

Which is true about ready-to-eat (RTE) food?

92 / 331

You should consider reviewing inspection reports when choosing suppliers for your operation. The reports need to address these areas:

• Shipping
• Processing
• Recall program
• Staff training
• Personal hygiene
• Receiving and storage
• Cleaning and sanitizing
• Food safety management system

Who should have performed the inspection of your supplier?

93 / 331

What type of thermometers are commonly used in operations?

94 / 331

Food handlers with infected cuts or burns that are NOT covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered?

95 / 331

What is a standard method for calibrating thermometers?

96 / 331

Which is true about mechanically tenderized meat?

97 / 331

What is a critical way to prevent foodborne illness from biological toxins?

98 / 331

What is listeria or listeriosis?

99 / 331

According to ServSafe, what should be done with a thermometer at each of these times?

• Before each shift
• Before deliveries arrive
• After they have been bumped or dropped
• After they have been exposed to extreme temperature changes

100 / 331

What type of food needs time and temperature control to limit pathogen growth?

101 / 331

ServSafe suggests keeping clipboards supplied with forms and pencils near:

• Coolers
• Freezers
• Food prep areas
• Cooking equipment
• Holding equipment

What information will food handlers be recording regularly?

102 / 331

Hot TCS food that will be put in cold storage must be cooled to 41°F or lower within six hours. How does the two-stage cooling method achieve this?

103 / 331

What part of the food should the thermometer probe or stem be inserted into when checking its temperature?

104 / 331

What is the only way to reduce pathogens in food to safe levels?

105 / 331

What kind of food can easily become unsafe?

106 / 331

How should eggs, produce, ice, and salads containing TCS ingredients be handled and prepared?

107 / 331

Is it safe to use hot-holding equipment to reheat food?

108 / 331

What happens when produce touches a surface that raw meat, seafood, or poultry has touched?

109 / 331

When should thermometers be washed, rinsed, sanitized, and air-dried to prevent cross-contamination?

110 / 331

When should you use pasteurized shell eggs or egg products?

111 / 331

What is the most important tool you have for monitoring temperatures?

112 / 331

How can you make sure your purchases are safe?

113 / 331

A bimetallic-stemmed thermometer must be scaled in at least two-degree increments. What are two-degree increments?

114 / 331

What color does ServSafe designate for cutting boards and utensils that will be used for raw chicken?

115 / 331

What must be done with produce before it can be cut, cooked, or combined with other ingredients?

116 / 331

Which is true when using leftover TCS food?

117 / 331

What color does ServSafe designate for cutting boards and utensils that will be used for raw meat?

118 / 331

Food must be reheated correctly before being placed in a hot-holding unit. Hot-holding equipment should NOT be used to reheat food unless it was designed for this purpose. Why?

119 / 331

When checking temperatures with a bimetallic-stemmed thermometer, how far does its stem need to be inserted into the food?

120 / 331

What is it called when an operation begins cooking food during prep and then finishes it just before service?

121 / 331

Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label?

122 / 331

When do egg products need to be pasteurized if your operation primarily serves a high-risk population?

123 / 331

When pooling eggs, what should be done soon after mixing them?

124 / 331

What should be done after checking the temperature in the thickest part of the food and recording the measurement?

125 / 331

Fish in Reduced Oxygen Packaging (ROP) should remain in the package and frozen until used. When it can be removed from the package depends on how it will be thawed. Which is correct?

126 / 331

What kind of tools should you provide for your staff to help them ensure food safety?

127 / 331

Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once?

128 / 331

We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth?

129 / 331

What kind of thermometer should have these features?

• Calibration nut
• Easy-to-read markings
• Dimple

130 / 331

Once the minimum internal temperature is reached during cooking, what’s next?

131 / 331

At what temperatures do bacteria grow?

132 / 331

What kind of thermometer works well for checking the final rinse temperature of dishwashing machines?

133 / 331

Cooked food, washed fruit and vegetables (whole and cut), and deli meat are examples of what kind of food?

134 / 331

Which is a guideline for using glass thermometers?

135 / 331

When par-cooking food, what should be done with the food immediately after the initial cooking?

136 / 331

When cooling food in two stages, what should be done next if the temperature requirements for the first stage are met before the two-hour time limit is up?

137 / 331

What is reconditioning food?

138 / 331

Which are ServSafe guidelines for holding hot TCS Food without temperature control?

139 / 331

What is it called when eggs are cracked open and combined in a container?

140 / 331

Which is true about partial cooking or par-cooking?

141 / 331

When cooked in a microwave, what is the required minimum internal temperature for TCS food (meat, seafood, poultry, eggs)?

142 / 331

When pooling eggs, what must be done between batches?

143 / 331

Which features should a bimetallic-stemmed thermometer have?

144 / 331

Parasites can get into fruits and vegetables irrigated or washed with contaminated water. What other kind of food is at risk for parasites?

145 / 331

Which statements are true about the terms clean and cleaning?

146 / 331

How can buying food that does NOT require much prepping or handling keep food safe?

147 / 331

How long can food remain in the Temperature Danger Zone (TDZ) before it must be thrown out?

148 / 331

What information should be posted on or near a dishwasher?

149 / 331

What policy can help keep handwashing stations available and accessible?

150 / 331

Which of these measures can prevent injury from physical contamination?

151 / 331

Slacking is gradually (slowly) thawing frozen food in preparation for deep frying. Which is an important guideline to follow when slacking food?

152 / 331

Which are types of a backflow prevention device?

153 / 331

What happens when food is handled in these ways?

• Cooled incorrectly
• Reheated incorrectly
• Held at an incorrect temperature
• Cooked to an incorrect temperature

154 / 331

How can time and temperature be controlled?

155 / 331

When using the ice-point method to calibrate a thermometer, what should the reading be adjusted to while measuring the temperature of the ice water?

156 / 331

When is it acceptable to pool shell eggs that are NOT pasteurized?

157 / 331

After checking and recording the temperature in the thickest part of the food, why should you take another reading in a different spot?

158 / 331

How can an operation prevent parasites from causing foodborne illness when serving raw or undercooked fish?

159 / 331

When cooling food in two stages, what should be done if the temperature requirements for the first stage are NOT met within two hours?

160 / 331

Food can be cooled quickly in a clean, sanitized prep sink filled with ice water. In addition to separating it into smaller containers, how can you make the food cool faster and more evenly?

161 / 331

How much food should be taken from the cooler for preparation at one time?

162 / 331

What does ServSafe call food that requires time and temperature control for safety?

163 / 331

To cool a large amount of food with an ice-water bath, what kind of containers can the hot food be transferred into that will spread out the food and cool it faster?

164 / 331

Pathogens grow between 41°F and 135°F. But they grow fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth?

165 / 331

What will happen if produce touches a surface after raw meat, seafood, or poultry?

166 / 331

What should be done immediately after pooling eggs?

167 / 331

Why is controlling time and temperature and avoiding cross-contamination critical when handling food?

168 / 331

Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)?

169 / 331

What is the greatest threat to food safety?

170 / 331

What range of temperatures is known as the Temperature Danger Zone (TDZ), where pathogens can grow rapidly?

171 / 331

The requirements for reheating previously cooked TCS food (leftovers) depend on if the food will be served immediately or if it will be hot-held for service. How are the requirements different?

172 / 331

Which of these mistakes can result in food becoming contaminated?

173 / 331

What is usually the cause of unsafe food and foodborne illnesses?

174 / 331

What trait makes a bimetallic-stemmed thermometer suitable for checking the temperature of large or thick food?

175 / 331

According to ServSafe, what do food service managers have a responsibility for?

176 / 331

Why do salads containing these previously cooked TCS foods need to be handled with special care?

• Leftover eggs
• Leftover tuna
• Leftover pasta
• Leftover chicken
• Leftover potatoes

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What kind of thermometer can measure temperature through glass, metal, or packaging?

178 / 331

What situation requires using pasteurized shell eggs for pooling?

179 / 331

Why does the temperature of the food need to be checked in at least two places when cooking in a microwave?

180 / 331

Norovirus can spread easily in a self-service area when guests use dirty plates and utensils to refill. What can you do to prevent this?

181 / 331

In what way should the markings be scaled on a bimetallic-stemmed thermometer?

182 / 331

Pathogens can grow in the Temperature Danger Zone (TDZ). What range of temperatures do most pathogens grow the fastest?

183 / 331

What temperature range can a bimetallic-stemmed thermometer measure?

184 / 331

When should you avoid serving produce that was treated with sulfites?

185 / 331

How can time-temperature abuse be prevented?

186 / 331

Which is true about physical contamination?

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How can physical contamination of food happen?

188 / 331

How does physical contamination happen?

189 / 331

Why should food be rotated or stirred halfway through the cooking process in a microwave?

190 / 331

How are the temperature readings shown on a thermocouple or thermistor thermometer?

191 / 331

When is it acceptable to mix different kinds of produce or different batches of the same produce?

192 / 331

Why do the foods on this list require special care during handling and preparation?

• Ice
• Eggs
• Produce
• Salads containing TCS ingredients

193 / 331

What can be caused by deodorizers, first-aid products, and health and beauty products, like hand lotions and hairsprays?

194 / 331

What thermometer is usually NOT practical for checking the temperature of a thin food, like a hamburger patty or fish filet?

195 / 331

What type of container allows food to cool faster?

196 / 331

What kind of eggs or egg products should you consider using when prepping a dish that requires little or no cooking?

197 / 331

How does the thickness or density of the food affect how quickly it will cool?

198 / 331

Why should raw meat, seafood, and poultry be prepared at a different time than ready-to-eat (RTE)?

199 / 331

TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination?

200 / 331

What cooking process do these steps describe?

1. Cook for less than one hour
2. Promptly cool the food
3. Store at 41°F or lower
4. Cook to its required minimum internal temperature
5. Serve immediately, hot-hold, or cool and store

201 / 331

Fish do NOT produce Histamine, but these fish could be contaminated with pathogens that do:

• Tuna
• Bonito
• Mackerel
• Mahi Mahi

If a fish is contaminated with pathogens that produce Histamine, when will they produce it?

202 / 331

Which of these seafoods were delivered with the correct documents?

203 / 331

Which is an example of time-temperature abuse?

204 / 331

Why is it unsafe to thaw food at room temperature?

205 / 331

What should be done with all work surfaces, equipment, and utensils before and after each task?

206 / 331

What is Vacuum Packaging?

207 / 331

Infrared (Laser) Thermometers can measure the temperature of surfaces from a distance. What are these thermometers NOT able to measure the temperature of?

208 / 331

What equipment can quickly cool a large amount of food by blasting it with cold air?

209 / 331

What chemicals are sometimes used to treat produce?

210 / 331

How can you prevent parasites from causing foodborne illnesses?

211 / 331

What are some factors that affect the amount of time that it takes to cool food?

212 / 331

Cleaners, sanitizers, polishes, machine lubricants, and pesticides are examples of what kind of contaminant?

213 / 331

Which corrective action should be taken if a food handler did NOT follow proper handwashing procedures?

214 / 331

When taking temperatures with an infrared (laser) thermometer, why must you remove anything between the thermometer and the measured surface?

215 / 331

How can colored cutting boards and utensil handles help prevent cross-contamination?

216 / 331

Through which of its parts do thermocouples and thermistors measure temperatures?

217 / 331

How can you make sure your thermometers are accurate?

218 / 331

If you suspect a food item may have been the source of a foodborne illness, what should you do with it?

219 / 331

What type of container should be used to cool food quickly?

220 / 331

Parasites are often linked with these foods:

• Seafood
• Wild game
• Contaminated Produce

How can produce (fruits, vegetables) get contaminated with parasites?

221 / 331

Why should food be covered when cooking in a microwave?

222 / 331

What kind of thermometers do you need to have available?

223 / 331

How can fungi cause foodborne illness?

224 / 331

Clostridium perfringens bacteria are one of the most common causes of foodborne illness. Which are true about the bacteria?

225 / 331

What should be used for each type of food to prevent cross-contamination?

226 / 331

Why is it important to measure the internal temperature of the thickest part of the food?

227 / 331

Small containers of food in an ice-water bath cool faster and more evenly when stirred. What can be used to stir the food to cool it even more quickly?

228 / 331

These food-handling mistakes can cause foodborne illness by allowing pathogens to grow in food to unsafe levels:

• NOT cooling hot food properly before storage
• Holding or storing food at the wrong temperature
• NOT cooking or reheating food to a high enough internal temperature

What risk factor is demonstrated by these examples?

229 / 331

How can the density of food affect how long it takes to cool?

230 / 331

When is it acceptable to use unpasteurized shell eggs in a dish served to a high-risk population, like those in a hospital or a nursing home?

231 / 331

When thawing frozen food, never let any part of the food go above 41°F for more than four hours. In addition to the time spent thawing, what other time is counted towards this four-hour limit?

232 / 331

Why should a large amount of hot food never be cooled in a cooler?

233 / 331

Which statements describe a toxin mediated infection?

234 / 331

What is calibration?

235 / 331

How can time-temperature abuse be prevented when prepping food?

236 / 331

Where does bacteria grow well?

237 / 331

Which seafood toxin is produced by pathogens in the fish during time-temperature abuse?

238 / 331

What are some examples of the kind of conditions in that bacteria do NOT grow well in?

239 / 331

Which can spread contaminants in your operation?

240 / 331

Which part of a thermocouple and thermistor thermometer is sensative to temperature?

241 / 331

Some thermometers are NOT designed to be calibrated. What must be done with these thermometers when they lose their accuracy?

242 / 331

What is it called when there is something harmful in food?

243 / 331

Newly cooked TCS food must be cooled from 135°F to 41°F or lower within six hours. The safest way to do this is in two stages. How long should the stages last?