ServSafe Practice Test #6

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Time/Temperature Practice Test

 

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Question 1
You are receiving a delivery of milk. What is the maximum temperature that the milk should be received at?
A
44°F
B
45°F
C
42°F
D
41°F
Question 2
What is the total amount of time that you should allow for cooling a hot TCS food down from 135°F to 41°F or lower, before putting it into cold storage?
A
1 hour or less
B
2 hours or less
C
4 hours or less
D
6 hours or less
Question 3
Food from plants that will be hot-held for service should be cooked to what minimum temperature?
A
135°F (57°C) (no minimum time)
B
145°F (63°C) for 15 seconds
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 4
Shell eggs that will be served immediately (not hot-held) should be cooked to what minimum temperature?
A
155°F (68°C) for 17 seconds
B
145°F (63°C) for 4 minutes
C
135°F (57°C) (no minimum time)
D
145°F (63°C) for 15 seconds
E
165°F (74°C) for <1 second (instantaneous)
Question 5
You are receiving a delivery of live shellfish. What maximum air-temperature should they be received at?
A
41°F
B
50°F
C
35°F
D
45°F
Question 6
A dish that contains ground poultry as an ingredient should be cooked to what minimum internal temperature?
A
145°F (63°C) for 4 minutes
B
145°F (63°C) for 15 seconds
C
135°F (57°C) (no minimum time)
D
165°F (74°C) for <1 second (instantaneous)
E
155°F (68°C) for 17 seconds
Question 7
Shell eggs that will be hot-held for service should be cooked to what minimum 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 8
What is the minimum temperature for TCS foods that are being hot-held for service?
A
135°F
B
45°F
C
41°F
D
125°F
E
70°F
Question 9
Ratites (large flightless birds such as ostrich or emu) 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 4 minutes
D
145°F (63°C) for 15 seconds
E
155°F (68°C) for 17 seconds
Question 10
Steaks, chops, or filets of pork, beef, veal, and lamb 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 11
When cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 70°F to 41°F or lower?
A
8 hours
B
6 hours
C
2 hours
D
4 hours
Question 12
You are reheating a previously cooked 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 13
How long can a cold-held TCS food remain in the Temperature Danger Zone before it must be served or thrown out?
A
4 hours
B
8 hours
C
2 hours
D
6 hours
Question 14
Flavor-injected roasts 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 15
What is the minimum water temperature for the final sanitizing rinse in a high-temperature dishwashing machine?
A
180°F (82°C)
B
165°F (74°C)
C
155°F (68°C)
D
171°F (77°C)
Question 16
You are receiving a delivery of hot TCS food. What is the minimum temperature that you should receive the food at?
A
135°F
B
165°F
C
155°F
D
145°F
Question 17
Fish 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
145°F (63°C) for 4 minutes
E
155°F (68°C) for 17 seconds
Question 18
Ground beef, pork, or other meats should be cooked to what minimum internal temperature?
A
145°F (63°C) for 4 minutes
B
145°F (63°C) for 15 seconds
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 19
Stuffed pasta, seafood, meat, or poultry should be cooked to what minimum internal temperature?
A
145°F (63°C) for 4 minutes
B
135°F (57°C) (no minimum time)
C
165°F (74°C) for <1 second (instantaneous)
D
155°F (68°C) for 17 seconds
E
145°F (63°C) for 15 seconds
Question 20
In which temperature range do bacteria grow the most rapidly, even more rapidly than in the Temperature Danger Zone?
A
Between 41°F and 135°F (5°C and 57°C)
B
Between 32°F and 212°F (0°C and 100°C)
C
Between 41°F and 125°F (5°C and 52°C)
D
Between 70°F and 125°F (21°C and 52°C)
E
Between 70°F and 135°F (21°C and 57°C)
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