Prepping and Cooking – Both/Neither Practice Questions Prepping and Cooking - Both/Neither Practice Questions 1 / 20 What is mechanically tenderized meat? Meat pierced with needles or blades to soften Meat that must be cooked to a higher temperature Neither Both Wrong! Both are correct. Thats right! Both are correct. This process softens meat by piercing it with needles or blades, making it easier to chew. Tenderized meat must be cooked to 155°F because bacteria can move inside the food. 2 / 20 How can you get the most accurate infrared thermometer readings? Hold it close without touching Follow manufacturer’s directions Neither Both Wrong! Both are correct. Thats right! Both are correct. Hold close to item without touching. Remove barriers like glass, metal, or packaging. Follow manufacturer's guidelines. Infrared measures only surface temps, not internal food temps or air temps. 3 / 20 What is the required internal temperature for TCS food cooked in a microwave? 155°F 165°F Neither Both Wrong! Thats right! TCS food cooked in a microwave must be heated to a minimum internal temperature of 165°F. The temperature must be held for at least 15 seconds and checked in at least two spots. 4 / 20 Which probe is used to check internal food temperatures? Penetration probe Immersion probe Neither Both Wrong! Thats right! Penetration probes measure internal food temps. Small diameter probes work best for thin items like patties or fillets. Other probes: immersion for liquids, surface for flat equipment, air for coolers/ovens. 5 / 20 Why must TCS food be cooled to 41°F or lower within six hours of cooking? To slow pathogen growth To limit time in the TDZ Neither Both Wrong! Both are correct. Thats right! Both are correct. Rapid cooling ensures the food passes through the most dangerous temperature range (125°F to 70°F) quickly to slow pathogen growth and limit the total time the food spends in the TDZ. 6 / 20 What topics are covered in an operations written procedures for par-cooking food? How the food will be stored How it will be prepped Neither Both Wrong! Both are correct. Thats right! Both are correct. The written procedures must clearly explain how the food will be prepped and how it will be stored to control the time in the TDZ. 7 / 20 How can parasites be prevented from causing foodborne illness? Cook food to its required minimum internal temperature Purchase food from approved, reputable suppliers Neither Both Wrong! Both are correct. Thats right! Both are correct. Purchasing from approved suppliers ensures proper handling and processing. Cooking to correct temperatures kills parasites. Fish served raw or undercooked must be correctly frozen by the manufacturer before receiving. 8 / 20 What is it called when food is partially cooked and finished later? Par-cooking Partial cooking Neither Both Wrong! Both are correct. Thats right! Both are correct. This process is called par-cooking or partial cooking. It is a high-risk preparation method that requires written procedures and regulatory approval. 9 / 20 How can you make sure thermometers stay accurate? Immerse sensing area in food Calibrate regularly Neither Both Wrong! Thats right! Calibrate before each shift, after dropping, after extreme temperature changes. Use ice-point or boiling-point method. Food thermometers must be accurate to ±2°F. Air temp thermometers must be accurate to ±3°F. 10 / 20 What color cutting boards are used for raw meat? Red Green Neither Both Wrong! Thats right! Red cutting boards designate raw meat. Yellow is for raw poultry, green for produce. Color-coding helps prevent cross-contamination. Always clean and sanitize cutting boards after each task regardless of color. 11 / 20 Why cover food when cooking in a microwave? To prevent drying out To avoid contamination Neither Both Wrong! Thats right! Covering food is necessary to prevent it from drying out during the microwave cooking process, which can make it less appealing to the customer. 12 / 20 What kind of food needs time and temperature control for safety? TCS food Food that supports pathogen growth Neither Both Wrong! Both are correct. Thats right! Both are correct. TCS food supports rapid pathogen growth and must stay out of the danger zone between 41°F and 135°F. 13 / 20 How do you calibrate using the ice-point method? Fill a container halfway with ice and water Adjust the thermometer to 32°F in the ice water Neither Both Wrong! Both are correct. Thats right! Both are correct. Insert thermometer into ice water, wait 30 seconds until steady, then adjust to 32°F using calibration nut. Ice-point method is more accurate than boiling-point. Calibrate before each shift. 14 / 20 What thermometer can measure through glass, metal, or packaging? Infrared thermometer None Neither Both Wrong! Thats right! No thermometer measures through barriers. Infrared requires clear path to surface. For packaged food, open package and insert probe, or place probe between packages for ROP food without opening packaging. 15 / 20 What should food handlers follow to avoid time-temperature abuse? Proper policies Proper procedures Neither Both Wrong! Both are correct. Thats right! Both are correct. Train staff on policies and procedures for controlling time and temperature. Monitor compliance. Take corrective action if standards aren't met. Provide thermometers and forms to record temperatures and times. 16 / 20 When checking with a bimetallic thermometer, how long before reading? Wait until steady At least 15 seconds Neither Both Wrong! Both are correct. Thats right! Both are correct. Wait for reading to stabilize before recording. Takes at least 15 seconds for bimetallic thermometers. Digital thermocouples and thermistors show readings instantly. Take multiple readings in different spots for accuracy. 17 / 20 What kind of thermometer measures only surface temperatures of food or equipment? Infrared (Laser) Thermometer Bimetallic-stemmed thermometer Neither Both Wrong! Thats right! Infrared measures surface temps without touching food or equipment. Cannot measure internal food temps or air temps. Hold close to item, remove barriers like glass or metal. No cross-contamination risk. 18 / 20 Besides temperature, what else should food handlers record when checking food temperatures? When the temperature was taken How the temperature was taken Neither Both Wrong! Thats right! Recording both temperature and time shows how long food stayed in TDZ. This documentation proves compliance with food safety standards. Check temps at least every four hours, preferably every two hours. 19 / 20 What is reconditioning food? Reheating food that has been in TDZ for less than 2 hours Restoring unsafe food to safe condition Neither Both Wrong! Both are correct. Thats right! Both are correct. When checking hot-holding temperatures every 2 hours, food below 135°F can be reconditioned by reheating it to 165°F. This restores it to a safe condition. But, when checking every 4 hours, food below 135°F must be discarded. 20 / 20 Why shouldn’t coolers or refrigerators be used to cool large amounts of hot food unless designed for it? They can’t cool food fast enough Food stays in the TDZ too long Neither Both Wrong! Both are correct. Thats right! Both are correct. Standard coolers are designed to hold cold food, not cool hot food, and placing hot food inside can raise the temperature of the unit, causing the hot food to stay in the TDZ too long and other food to enter the TDZ. 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