Lesson 4

127

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Module Four, ServSafe Manager Practice Test

1 / 20

Category: Section IV

What thermometer is usually NOT practical for checking the temperature of thin food, such as a hamburger pattie?

2 / 20

Category: Section IV

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

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Category: Section IV

According to ServSafe, food follows a path through operations called the flow of food. There are several points along the path that begins with purchasing and ends with service. What risk factor must be controlled at every point?

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Category: Section IV

Through which of it’s parts does a bimetallic stemmed thermometer measures temperatures?

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Category: Section IV

What kind of probe can be attatched to a thermocouple or thermistor and is useful for checking the temperature of thin food, such as hamburger patties or fish fillets?

6 / 20

Category: Section IV

Most foodborne illnesses happen when TCS food is handled in what way?

7 / 20

Category: Section IV

What kind of thermometers come in several styles and sizes and may include different types of probes?

8 / 20

Category: Section IV

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

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Category: Section IV

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

10 / 20

Category: Section IV

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

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Category: Section IV

When checking the temperature of food with a bimetallic stemmed thermometer, how long should you wait for the thermometer reading to steady before recording the temperature?

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Category: Section IV

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

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Category: Section IV

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

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Category: Section IV

What kind of probe can be attatched to a thermocouple or thermistor and used to check the temperature of of flat cooking equipment, such as griddles?

15 / 20

Category: Section IV

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

16 / 20

Category: Section IV

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

17 / 20

Category: Section IV

Who is responsible for the safety of the food at every point in the flow of food?

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Category: Section IV

What kind of probe can be attatched to a thermocouple or thermistor and used to check the temperature of liquids such as soups, sauces, and frying oil?

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Category: Section IV

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

20 / 20

Category: Section IV

What kind of thermometers do you need have available?