Lesson 4 August 11, 2023August 8, 2023 by Brian Klein 164 Uncategorized Module Four, ServSafe Manager Practice Test 1 / 20 Category: Section IV Why is controling time and temperature and preventing cross-contamination critiical when handling food? Wrong Answer Wrong Answer Neither Both 2 / 20 Category: Section IV Most foodborne illnesses happen when TCS food is handled in what way? Time-temperature abuse Wrong Answer Neither Both 3 / 20 Category: Section IV What kind of thermometer can monitor both time and temperature? A time-temperature indicator (TTI) Wrong Answer Neither Both 4 / 20 Category: Section IV Keep clipboards supplied with forms to record temperatures on or near these locations. • Coolers • Freezers • Food prep areas • Cooking equipment • Holding equipment What temperature information should be recorded regularly? Food temperatures What time the temperatures were measured Neither Both 5 / 20 Category: Section IV What trait makes a bimetallic stemmed thermometer useful for checking the temperature of large or thick food? Having a large sensing area Wrong Answer Neither Both 6 / 20 Category: Section IV Why should raw and ready-to-eat food be prepped at different times? To keep them separate Wrong Answer Neither Both 7 / 20 Category: Section IV When using the ice-point method to calibrate a thermometer, what should the reading be adjusted to while measuring the temperature of ice water? 32°F Wrong Answer Neither Both 8 / 20 Category: Section IV What is a infrared thermometers NOT able to measure the temperature of? Air temperatures The internal temperature of food Neither Both 9 / 20 Category: Section IV How long do you need to wait for a digital thermometer to display the temperature reading? Instantaneous Wrong Answer Neither Both 10 / 20 Category: Section IV What is the mark called on a bimetallic stemmed thermometer that shows the end of it’s temperature-sensing area? Wrong Answer The dimple Neither Both 11 / 20 Category: Section IV No Question Wrong Answer Wrong Answer Neither Both 12 / 20 Category: Section IV A bimetallic stemmed thermometer must be scaled in at least two-degree increments. What are two-degree increments? The dial is marked every two degrees Wrong Answer Neither Both 13 / 20 Category: Section IV Some thermometers are not designed to be calibrated by the user. What must be done when a thermometer loses its accuracy but it can’t be calibrated? Send it back to the manufacturer to be calibrated Replace it with an accurate thermometer Neither Both 14 / 20 Category: Section IV How long can food remain in the temperature danger zone before it must be thrown out? Four hours Wrong Answer Neither Both 15 / 20 Category: Section IV What are these? • Air probe • Surface probe • Immersion probe • Penetration probe Types of probes for thermocouple and thermistor thermometers Wrong Answer Neither Both 16 / 20 Category: Section IV What kind of thermometer should have these features? • Calibration nut • Easy-to-read markings • Dimple Wrong Answer A bimetallic stemmed thermometer Neither Both 17 / 20 Category: Section IV What is the most important tool you have for monitoring temperatures? Wrong Answer A thermometer Neither Both 18 / 20 Category: Section IV Some suppliers attach a tag to packages that can monitor both time and temperature. An irreversible color change will appear on the tag to alert you if the product has been time-temperature abused during shipment or storage. What are these tags called? A time-temperature indicator (TTI) Wrong Answer Neither Both 19 / 20 Category: Section IV What type of food should have it’s own set of cutting boards, utensils, and containers? Wrong Answer Each type Neither Both 20 / 20 Category: Section IV Through which of it’s parts do thermocouples and thermistors measure temperatures? Through a metal probe Wrong Answer Neither Both Your score is LinkedIn Facebook Twitter VKontakte
