Prepping and Cooking

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Prepping and Cooking

1 / 331

What kind of water should be used for making ice?

2 / 331

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

3 / 331

Why is it unsafe to thaw food at room temperature?

4 / 331

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

5 / 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?

6 / 331

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

7 / 331

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

8 / 331

What is food at risk for during preparation?

9 / 331

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

10 / 331

Which statements are true about pathogens?

11 / 331

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

12 / 331

What do Norovirus and Hepatitis A have in common?

13 / 331

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

14 / 331

How can a large pot of soup or stew be cooled quickly before storage?

15 / 331

Which is true about mechanically tenderized meat?

16 / 331

At what temperatures do bacteria grow?

17 / 331

Which is an example of time-temperature abuse?

18 / 331

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

19 / 331

What should be avoided when prepping or storing produce?

20 / 331

What is Vacuum Packaging?

21 / 331

What must be done with par-cooked food before it can be served or sold?

22 / 331

How should leafy greens like lettuce and spinach be washed

23 / 331

What happens when food is handled in these ways?

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

24 / 331

What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination?

25 / 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?

26 / 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?

27 / 331

Where should the thermometer probe or stem be inserted to check the internal temperature of meat, poultry, or fish?

28 / 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)?

29 / 331

Which is a guideline for checking temperatures using a bimetallic-stemmed thermometer?

30 / 331

What does ServSafe call food that can be eaten without further preparation, washing, or cooking?

31 / 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?

32 / 331

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

33 / 331

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

34 / 331

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

35 / 331

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

36 / 331

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

37 / 331

Which is true about partial cooking or par-cooking?

38 / 331

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

39 / 331

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

40 / 331

When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination?

41 / 331

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

42 / 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?

43 / 331

If raw meat, fish, and poultry will be prepped on the same table as ready-to-eat food, how should it be done?

44 / 331

The F in FAT TOM stands for Food. What kind of food does bacteria need to live and grow?

45 / 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?

46 / 331

Why are easy-to-read markings necessary on a bimetallic-stemmed thermometer?

47 / 331

What kind of programs are these?

• Pest-control
• Personal hygiene
• Food Safety Training
• Cleaning and sanitation
• Quality control and assurance
• Standard operating procedures
• Food Safety Management Systems
• Supplier selection and specification
• Facility design and equipment maintenance

48 / 331

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

49 / 331

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

50 / 331

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

51 / 331

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

52 / 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?

53 / 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?

54 / 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?

55 / 331

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

56 / 331

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

57 / 331

What kind of food is a bimetallic-stemmed thermometer good for checking the temperature?

58 / 331

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

59 / 331

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

60 / 331

Which statement is true about TCS food?

61 / 331

How is Sous Vide Food cooked?

62 / 331

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

63 / 331

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

64 / 331

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

65 / 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?

66 / 331

What temperature range can a bimetallic-stemmed thermometer measure?

67 / 331

Which statements are true about the terms clean and cleaning?

68 / 331

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

69 / 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?

70 / 331

When can shellfish become contaminated with biological toxins?

71 / 331

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

72 / 331

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

73 / 331

Where does bacteria come from?

74 / 331

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

75 / 331

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

76 / 331

Which method of calibrating thermometers is the easiest and safest?

77 / 331

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

78 / 331

What is calibration?

79 / 331

Why do salads containing TCS ingredients have a higher risk for foodborne illness?

80 / 331

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

81 / 331

How can time-temperature abuse be prevented?

82 / 331

Which kind of food can easily become unsafe if not handled carefully?

83 / 331

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

84 / 331

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

85 / 331

What can happen if food is time-temperature abused?

86 / 331

When should you use pasteurized shell eggs or egg products?

87 / 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?

88 / 331

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of liquids like soups, sauces, and frying oil?

89 / 331

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

90 / 331

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

91 / 331

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

• Ice
• Eggs
• Produce
• Salads containing TCS ingredients

92 / 331

Which is true about the sensing area on a bimetallic-stemmed thermometer?

93 / 331

What biological contaminant cannot be destroyed by cooking or freezing?

94 / 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?

95 / 331

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

96 / 331

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

97 / 331

What can be used to handle ready to eat food without wearing gloves?

98 / 331

When is it NOT acceptable for produce to be treated with sulfites?

99 / 331

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

100 / 331

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

101 / 331

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

102 / 331

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

103 / 331

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

104 / 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?

105 / 331

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

106 / 331

When can frozen fish in reduced-oxygen packaging (ROP) be removed from its packaging?

107 / 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?

108 / 331

Which is a ServSafe guideline for using and storing chemicals?

109 / 331

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

110 / 331

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

111 / 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?

112 / 331

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

113 / 331

Keeping raw food and ready-to-eat food away from each other is the most basic way to prevent what?

114 / 331

What is listeria or listeriosis?

115 / 331

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

116 / 331

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

• Thermistors
• Thermocouples
• Bimetallic-stemmed

117 / 331

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

118 / 331

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

119 / 331

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

120 / 331

How can you get the most accurate measurements when using an infrared (laser) thermometer?

121 / 331

Bakery foods, sugar, spices, and seasonings are all examples of what kind of food?

122 / 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?

123 / 331

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

124 / 331

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

125 / 331

Parasites are often linked with these foods:

• Seafood
• Wild game
• Contaminated Produce

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

126 / 331

What is reconditioning food?

127 / 331

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

128 / 331

These living microorganisms cause biological contamination when they get into food and can make people sick.

• Viruses
• Parasites
• Fungi
• Bacteria

What specific kind of biological contaminants are they?

129 / 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

130 / 331

What type of thermometers are common in food service?

131 / 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?

132 / 331

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

133 / 331

Why should food be covered when cooking in a microwave?

134 / 331

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

135 / 331

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

136 / 331

What situation requires using pasteurized shell eggs for pooling?

137 / 331

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

138 / 331

Where should you keep plenty of clean and sanitized thermometers?

139 / 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?

140 / 331

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

141 / 331

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

142 / 331

How can you make sure your purchases are safe?

143 / 331

Which is true when using leftover TCS food?

144 / 331

What should be done immediately after pooling eggs?

145 / 331

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

146 / 331

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

147 / 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?

148 / 331

What makes a bimetallic-stemmed thermometer useful for checking temperatures during the Flow of Food?

149 / 331

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

150 / 331

What pathogen requires a host to live and reproduce?

151 / 331

What mark shows the end of the temperature-sensing area on a bimetallic-stemmed thermometer?

152 / 331

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

153 / 331

What kind of food has a higher risk for contamination than other food?

154 / 331

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

155 / 331

What part of a bimetallic-stemmed thermometer is used to measure temperatures?

156 / 331

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

157 / 331

What chemicals are sometimes used to treat produce?

158 / 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?

159 / 331

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

160 / 331

Which is a guideline for using food additives?

161 / 331

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

162 / 331

Which features should a bimetallic-stemmed thermometer have?

163 / 331

Which is an example of fungi?

164 / 331

How can the time food spends in the Temperature Danger Zone (TDZ) be controlled?

165 / 331

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

166 / 331

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

167 / 331

What food needs careful handling to prevent contamination?

168 / 331

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

169 / 331

What must be reduced to keep food safe?

170 / 331

What kind of thermometers only measure the surface temperature of food and equipment?

171 / 331

What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced?

172 / 331

What kind of thermometer can monitor both time and temperature?

173 / 331

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

174 / 331

How do you take temperatures with an infrared (laser) thermometer?

175 / 331

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

176 / 331

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

177 / 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?

178 / 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?

179 / 331

Where does bacteria grow well?

180 / 331

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

181 / 331

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

182 / 331

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

183 / 331

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

184 / 331

When pooling eggs, what must be done between batches?

185 / 331

When should food handlers remove their aprons?

186 / 331

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

187 / 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?

188 / 331

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

189 / 331

Besides the temperature, what other information should be recorded by food handlers when checking food temperatures?

190 / 331

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

191 / 331

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

192 / 331

What is a standard method for calibrating thermometers?

193 / 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?

194 / 331

What should food handlers follow to avoid time-temperature abuse?

195 / 331

What does immediate service mean?

196 / 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?

197 / 331

What foods have been linked to Listeria monocytogenes (illness listeriosis)?

198 / 331

What is the greatest threat to food safety?

199 / 331

How can you make sure your thermometers are accurate?

200 / 331

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

201 / 331

How can time-temperature abuse be avoided?

202 / 331

How can time and temperature be controlled?

203 / 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?

204 / 331

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

205 / 331

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

206 / 331

When checking food temperatures with a bimetallic-stemmed thermometer, how long should you wait after inserting the stem into the food before recording the temperature?

207 / 331

What type of thermometers are commonly used in operations?

208 / 331

Why is it unsafe to thaw frozen food at room temperature?

209 / 331

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

210 / 331

Which of these seafoods were delivered with the correct documents?

211 / 331

What level of acidity does bacteria grow in?

212 / 331

What are these?

• Air probe
• Surface probe
• Immersion probe
• Penetration probe

213 / 331

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

214 / 331

What should you do when a thermometer loses its accuracy?

215 / 331

What type of container allows food to cool faster?

216 / 331

Which of these mistakes can result in food becoming contaminated?

217 / 331

What could cause a thermometer to lose its accuracy?

218 / 331

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

219 / 331

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

220 / 331

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

221 / 331

What part of a bimetallic-stemmed thermometer measures temperatures?

222 / 331

A person with a foodborne illness caused by seafood toxins may experience any of these symptoms:

• Hives
• Diarrhea
• Vomiting
• Heart palpitations
• Difficulty breathing
• Flushing of the face
• Burning in the mouth
• Neurological symptoms

When does a person begin experiencing symptoms (onset-time) after consuming a seafood toxin?

223 / 331

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

224 / 331

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

225 / 331

How can fungi cause foodborne illness?

226 / 331

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

227 / 331

When using the same prep table to prepare raw food and ready-to-eat (RTE) food, which should be prepped first to reduce the risk of cross-contamination?

228 / 331

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

229 / 331

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

230 / 331

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

231 / 331

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

232 / 331

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

233 / 331

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

234 / 331

Why does a glass thermometer, like candy thermometer, be enclosed in a shatterproof casing?

235 / 331

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

236 / 331

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

237 / 331

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

238 / 331

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

239 / 331

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

240 / 331

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

241 / 331

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