ServSafe Practice Test #6

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Times & Temperatures

 

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Question 1
Turkey should be cooked to what minimum internal temperature?
A
165°F (74°C) for <1 second (instantaneous)
B
135°F (57°C) (no minimum time)
C
145°F (63°C) for 15 seconds
D
155°F (68°C) for 17 seconds
E
145°F (63°C) for 4 minutes
Question 2
A veal roast (calf) should be cooked to what minimum internal temperature?
A
135°F (57°C) (no minimum time)
B
145°F (63°C) for 4 minutes
C
145°F (63°C) for 15 seconds
D
165°F (74°C) for <1 second (instantaneous)
E
155°F (68°C) for 17 seconds
Question 3
Stuffing that includes poultry (chicken, turkey, duck) as an ingredient should be cooked to what minimum internal temperature?
A
145°F (63°C) for 15 seconds
B
155°F (68°C) for 17 seconds
C
165°F (74°C) for <1 second (instantaneous)
D
135°F (57°C) (no minimum time)
E
145°F (63°C) for 4 minutes
Question 4
Mechanically tenderized meat 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
145°F (63°C) for 4 minutes
D
155°F (68°C) for 17 seconds
E
165°F (74°C) for <1 second (instantaneous)
Question 5
What is the maximum temperature for a cold storage unit?
A
43°F
B
41°F
C
42°F
D
45°F
E
44°F
Question 6
You are receiving a delivery of shucked shellfish. What maximum air-temperature should the shellfish be received at?
A
45°F
B
41°F
C
32°F
D
40°F
Question 7
Seafood 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
145°F (63°C) for 4 minutes
D
165°F (74°C) for <1 second (instantaneous)
E
155°F (68°C) for 17 seconds
Question 8
How long can a cold-held TCS food remain in the "Temperature Danger Zone" before it must be served or thrown out?
A
8 hours
B
4 hours
C
6 hours
D
2 hours
Question 9
Shell eggs that will be served immediately (not hot-held) 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
155°F (68°C) for 17 seconds
E
135°F (57°C) (no minimum time)
Question 10
You are reheating a TCS food from the cooler that will be hot-held for service. To what minimum temperature must the food be reheated before being hot-held for service?
A
165°F (74°C) for <1 second (instantaneous)
B
145°F (63°C) for 15 seconds
C
155°F (68°C) for 17 seconds
D
135°F (57°C) (no minimum time)
E
It does not need to be reheated
Question 11
Minced seafood 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 12
Stuffed poultry should be cooked to what minimum internal temperature?
A
145°F (63°C) for 15 seconds
B
155°F (68°C) for 17 seconds
C
145°F (63°C) for 4 minutes
D
135°F (57°C) (no minimum time)
E
165°F (74°C) for <1 second (instantaneous)
Question 13
Legumes (beans, refried beans) that will be hot-held for service 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 14
Fruit that will be hot-held for service should be cooked to what minimum internal temperature?
A
145°F (63°C) for 15 seconds
B
155°F (68°C) for 17 seconds
C
165°F (74°C) for <1 second (instantaneous)
D
135°F (57°C) (no minimum time)
E
145°F (63°C) for 4 minutes
Question 15
Ground or shredded beef, such as a burger or meatloaf should be cooked to what minimum internal temperature?
A
145°F (63°C) for 15 seconds
B
155°F (68°C) for 17 seconds
C
145°F (63°C) for 4 minutes
D
135°F (57°C) (no minimum time)
E
165°F (74°C) for <1 second (instantaneous)
Question 16
You are receiving a delivery of hot TCS food. What is the minimum temperature that you should receive the food at?
A
145°F
B
165°F
C
135°F
D
155°F
Question 17
A dish that contains ground or shredded duck as an ingredient 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
155°F (68°C) for 17 seconds
D
145°F (63°C) for 4 minutes
E
135°F (57°C) (no minimum time)
Question 18
Crustaceans should be cooked to what minimum internal temperature?
A
145°F (63°C) for 15 seconds
B
155°F (68°C) for 17 seconds
C
135°F (57°C) (no minimum time)
D
165°F (74°C) for <1 second (instantaneous)
E
145°F (63°C) for 4 minutes
Question 19
Injected 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)
Question 20
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
6 hours
B
2 hours
C
8 hours
D
4 hours
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