ServSafe Practice Test #5

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Time/Temperature Practice Test

 

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Question 1
A dish that includes previously cooked TCS ingredients should be cooked to what minimum internal temperature?
A
145°F (63°C) for 15 seconds
B
135°F (57°C) (no minimum time)
C
155°F (68°C) for 17 seconds
D
165°F (74°C) for <1 second (instantaneous)
E
145°F (63°C) for 4 minutes
Question 2
What is the "Temperature Danger Zone"?
A
Between 70°F and 135°F (21°C and 57°C)
B
Between 70°F and 125°F (21°C and 52°C)
C
Between 41°F and 135°F (5°C and 57°C)
D
Between 41°F and 125°F (5°C and 52°C)
E
Between 32°F and 212°F (0°C and 100°C)
Question 3
When cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 135°F to 70°F or lower?
A
4 hours
B
2 hours
C
6 hours
D
8 hours
Question 4
You are receiving a shipment of shell eggs (eggs still in the shell). What is the maximum air-temperature that the shell eggs should be received at?
A
41°F
B
40°F
C
45°F
D
32°F
Question 5
Poultry should be cooked to what minimum internal temperature?
A
165°F (74°C) for <1 second (instantaneous)
B
145°F (63°C) for 4 minutes
C
145°F (63°C) for 15 seconds
D
135°F (57°C) (no minimum time)
E
155°F (68°C) for 17 seconds
Question 6
Ground, chopped, or minced seafood should be cooked to what minimum internal temperature?
A
155°F (68°C) for 17 seconds
B
145°F (63°C) for 15 seconds
C
165°F (74°C) for <1 second (instantaneous)
D
145°F (63°C) for 4 minutes
E
135°F (57°C) (no minimum time)
Question 7
Shellfish and crustaceans should be cooked to what minimum internal temperature?
A
165°F (74°C) for <1 second (instantaneous)
B
145°F (63°C) for 15 seconds
C
135°F (57°C) (no minimum time)
D
155°F (68°C) for 17 seconds
E
145°F (63°C) for 4 minutes
Question 8
How long can raw TCS food remain in the "Temperature Danger Zone" before it must be served or thrown out?
A
8 hours
B
4 hours
C
2 hours
D
6 hours
Question 9
How long can a hot-held TCS food remain in the "Temperature Danger Zone" before it must be served or thrown out?
A
6 hours
B
8 hours
C
2 hours
D
4 hours
Question 10
You are taking a previously cooked TCS food from the cooler for immediate service to a guest. As long as the food was cooked and cooled correctly, to what temperature must the food be reheated before being served?
A
135°F (57°C) (no minimum time)
B
155°F (68°C) for 17 seconds
C
165°F (74°C) for <1 second (instantaneous)
D
145°F (63°C) for 15 seconds
E
It can be served at any temperature
Question 11
What is the maximum temperature for a cold storage unit?
A
44°F
B
45°F
C
42°F
D
43°F
E
41°F
Question 12
Seafood should be cooked to what minimum internal temperature?
A
155°F (68°C) for 17 seconds
B
145°F (63°C) for 15 seconds
C
145°F (63°C) for 4 minutes
D
165°F (74°C) for <1 second (instantaneous)
E
135°F (57°C) (no minimum time)
Question 13
Stuffing that includes fish, meat, or poultry as an ingredient should be cooked to what minimum internal temperature?
A
145°F (63°C) for 15 seconds
B
145°F (63°C) for 4 minutes
C
165°F (74°C) for <1 second (instantaneous)
D
135°F (57°C) (no minimum time)
E
155°F (68°C) for 17 seconds
Question 14
You are receiving a delivery of shucked shellfish. What maximum air-temperature should the shellfish be received at?
A
41°F
B
40°F
C
32°F
D
45°F
Question 15
Steaks or chops of commercially raised game should be cooked to what minimum internal temperature?
A
145°F (63°C) for 15 seconds
B
165°F (74°C) for <1 second (instantaneous)
C
135°F (57°C) (no minimum time)
D
155°F (68°C) for 17 seconds
E
145°F (63°C) for 4 minutes
Question 16
Injected or brined meats such as ham, should be cooked to what minimum internal temperature?
A
165°F (74°C) for <1 second (instantaneous)
B
155°F (68°C) for 17 seconds
C
135°F (57°C) (no minimum time)
D
145°F (63°C) for 15 seconds
E
145°F (63°C) for 4 minutes
Question 17
You are receiving a delivery of cold TCS food. In most cases, what maximum temperature should the food be received at? (Not including shellfish, shell eggs, and milk)
A
40°F
B
32°F
C
45°F
D
41°F
Question 18
You are heat-sanitizing items by soaking them in hot water. What is the minimum temperature that the water should be?
A
155°F (68°C)
B
165°F (74°C)
C
180°F (82°C)
D
171°F (77°C)
Question 19
Roasts of pork, beef, veal, and lamb should be cooked to what minimum internal temperature?
A
165°F (74°C) for <1 second (instantaneous)
B
145°F (63°C) for 15 seconds
C
145°F (63°C) for 4 minutes
D
135°F (57°C) (no minimum time)
E
155°F (68°C) for 17 seconds
Question 20
Mechanically tenderized meat should be cooked to what minimum internal temperature?
A
155°F (68°C) for 17 seconds
B
135°F (57°C) (no minimum time)
C
145°F (63°C) for 15 seconds
D
145°F (63°C) for 4 minutes
E
165°F (74°C) for <1 second (instantaneous)
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