Prepping and Cooking – Both/Neither Practice Questions Prepping and Cooking - Both/Neither Practice Questions 1 / 20 Which is an example of time-temperature abuse? Food left too long in temperatures that pathogens can grow Food not cooked or reheated hot enough to kill pathogens Neither Both Wrong! Both are correct. Thats right! Both are correct. Pathogens grow between 41°F and 135°F, and grow fastest between 70°F and 125°F. This range is the Temperature Danger Zone (TDZ). 2 / 20 How to cool a large pot of soup quickly? Stir with an ice paddle Add ice or cold water Neither Both Wrong! Both are correct. Thats right! Both are correct. Stirring with ice paddles or adding ice helps cool soup quickly through direct contact. 3 / 20 When can leftover TCS ingredients be used in a new dish? Only if cooked, cooled, and stored correctly Only if stored less than seven days Neither Both Wrong! Both are correct. Thats right! Both are correct. TCS leftovers can only be used in a new dish if they were handled safely through the entire process and are used within seven days of the original cook date. The label on the new dish should use the date of the oldest ingredient. 4 / 20 What kind of thermometers should be available? The right type for each task Clean, sanitized, and calibrated thermometers Neither Both Wrong! Both are correct. Thats right! Both are correct. Provide correct thermometer types for different tasks. Keep them clean, sanitized, and calibrated. Wash, rinse, sanitize, and air-dry before and after use. Calibrate before each shift and after dropping. 5 / 20 How do you check food temperature in non-vacuum-sealed packages? Open the package and insert the probe into the food Fully immerse the sensing area without touching the package Neither Both Wrong! Both are correct. Thats right! Both are correct. Open package and insert probe into food without touching packaging. Entire sensing area must be immersed. Stem or probe must not touch package. Insert into thickest part and take multiple readings. 6 / 20 When can unpasteurized shell eggs be used for high-risk groups? When cooked completely When served raw or undercooked Neither Both Wrong! Thats right! Unpasteurized shell eggs can only be used for high-risk groups if they are cooked completely to their required minimum internal temperature (e.g., 155°F for pooled eggs). 7 / 20 What advantage do infrared (laser) thermometers have? No risk of cross-contamination No risk of food damage Neither Both Wrong! Both are correct. Thats right! Both are correct. Infrared measures surface temps without touching food or equipment. Hold close to item, remove barriers between thermometer and food. Can't measure internal temps or air temps. Follow manufacturer guidelines. 8 / 20 How can buying food that needs little prepping or handling keep food safe? Reduces the chance of mistakes Reduces the chance of cross-contamination Neither Both Wrong! Both are correct. Thats right! Both are correct. Less handling means fewer opportunities for time-temperature abuse and cross-contamination. Prepared foods require less time in the temperature danger zone and reduce pathogen transfer risk from improper handling. 9 / 20 When is it NOT acceptable to treat produce with sulfites? When the produce is eaten raw Before it’s received Neither Both Wrong! Thats right! Produce that will be eaten raw can NOT be treated with sulfites because some customers have severe allergic reactions (anaphylaxis) to this chemical preservative. 10 / 20 Which is true about a surface probe? Used to check surface temps of flat equipment Has a flat tip that measures surface temperature Neither Both Wrong! Both are correct. Thats right! Both are correct. Surface probes check flat cooking equipment temps like griddles. This thermometer measures only surface temperature and cannot check internal food temperatures. 11 / 20 How should you choose the right thermometer? By probe size By probe type Neither Both Wrong! Both are correct. Thats right! Both are correct. You should choose the right thermometer by probe type (e.g., bimetallic stemmed, immersion) and by probe size depending on the food you are measuring. All thermometers must be accurate to ±2°F (±1°C). 12 / 20 What equipment cools large amounts of food quickly by blowing cold air? Blast chiller Tumble chiller Neither Both Wrong! Thats right! A blast chiller is equipment that uses powerful fans to blow cold air, rapidly pulling heat from the food. This is the safest way to cool large amounts of thick or dense food. 13 / 20 How can color-coded tools prevent cross-contamination? Show what food they’re used for Keep foods separate Neither Both Wrong! Both are correct. Thats right! Both are correct. Color-coded cutting boards and utensil handles identify which foods they're used for. This prevents mixing equipment between raw and ready-to-eat food. Common colors: yellow for chicken, red for meat, green for produce. 14 / 20 What is the most important tool for monitoring temperatures? Timer Thermometer Neither Both Wrong! Thats right! Thermometers measure food temps accurately. Keep them clean, sanitized, and calibrated. Never rely on holding unit gauges. Use correct thermometer types for different tasks. Calibrate before each shift. 15 / 20 What begins with purchasing and ends with service? First-In, First-Out (FIFO) The Flow of Food Neither Both Wrong! Thats right! Flow of Food includes nine steps: purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, and serving. Prevent cross-contamination and time-temperature abuse at every point to maintain food safety throughout operation. 16 / 20 What can happen if food is time-temperature abused? Pathogens can grow to unsafe levels A foodborne illness outbreak Neither Both Wrong! Both are correct. Thats right! Both are correct. Time-temperature abuse lets pathogens multiply and cause illness. Monitor food with thermometers regularly. 17 / 20 When thawing ROP fish, when should it be removed from its package? Before thawing in cold storage Before or soon after thawing under running water Neither Both Wrong! Both are correct. Thats right! Both are correct. ROP (Reduced Oxygen Packaging) fish must be removed from the package before thawing in a cooler or immediately after thawing under running water to eliminate the risk of Clostridium botulinum growth, which thrives without oxygen. 18 / 20 When thawing food under running water, what must the water be? Potable (safe to drink) 70°F or lower Neither Both Wrong! Both are correct. Thats right! Both are correct. The running water used for thawing must be potable (safe to drink) and at a maximum temperature of 70°F or lower. The water flow must be strong enough to wash away loose food particles. 19 / 20 What level of acidity do bacteria grow best in? Neutral Slightly acidic Neither Both Wrong! Both are correct. Thats right! Both are correct. Bacteria grow in food with little or no acid, between a pH of 4.6 and 7.0. Most food is in this range. 20 / 20 When should thermometers be cleaned and sanitized? Before each use After each use Neither Both Wrong! Both are correct. Thats right! Both are correct. Clean, rinse, sanitize, and air dry thermometers before and after each use. Use food-safe cleaners and sanitizers, and store thermometers in a clean case. Your score is LinkedIn Facebook Twitter New Questions Continue
