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ServSafe Practice Test #2
Servsafe
89
Culinary Art
Not Applicable
05/26/2021

Additional Culinary Art Flashcards

 


 

Cards

Term
Before cantaloupe are sliced they should be
Definition
washed under running water
Term
What is the best way to handle recalled food items
Definition
Remove them from the inventory and throw them away as quickly as possible
Term
TCS food is often
Definition
Moist and contains protein
Term
Where should chemical detergents and sanitizers be stored
Definition
On shelves in the dishwashing area
Term
A temperature measuring devise that is attached to a shipment of food to monitor temperatures during transport is called a
Definition
Time-temperature Indicator
Term
Who should be contacted before starting new construction or extensive remodeling of an existing facility
Definition
Local Regulatory Agency
Term
When should hand antiseptics be used
Definition
After washing and drying hands properly
Term
Critical control points in a HACCP plan help to ensure that unsafe TCS foods are
Definition
Not consumed by the public
Term
A server places dirty dishes in a bus pan and then plates a piece of pie. Before plating the pie, the server should
Definition
Wash hands with warm water and soap
Term
Baked Lasagna should be reheated for holding to at least which temperature for 15 sec
Definition
165F
Term
Which items may be placed in the same insulted container with a package of raw steaks for transport to an off-site event
Definition
Fresh pork chops
Term
Bacteria generally grow well in foods that
Definition
Contain protein, are moist, and a neutral or slightly acidic
Term
Which food must be stored at a temperature of 41F or lower
Definition
Ham and cheese sandwich
Term
Correct handwashing reduces the chance of food being contaminated with
Definition
Pathogens
Term
The only acceptable jewelry for a food handler is a
Definition
Plain band wedding ring
Term
A manager should install air curtains at the delivery entrance of an operation in order to
Definition
Deny pests access
Term
When using additives in food to help extend its shelf life, an operation must
Definition
Obtain a variance from the local regulatory agency
Term
Cooked rice must be hot held at a minimum temperature of
Definition
135F
Term
Cold TCS food must be received at an internal temperature of no higher than
Definition
41F
Term
A Food Handler who has been diagnosed with norovirus has been symptom free for 24 hours. The manager may continue the exclusion of the food handler if the
Definition
Operation serves a high risk population
Term
Which item should a food handler remove and store correctly before using the restroom
Definition
Apron
Term
A ready-to-eat TCS food that has been commercially processed must be reheated to a temperature of at least
Definition
135F
Term
Flavor injected pork roasts must be cooked to a minimum internal temperature of
Definition
145F
Term
Salmon cooked on a grill should reach which minimum internal temperature for 15 seconds
Definition
145F
Term
An operation that would like to cure its own meats on site is required to
Definition
Create a HACCP plan
Term
A Variance from the local heath authority is required when
Definition
displaying live molluscan shellfish in a tank
Term
Seafood must be cooked to a minimum internal temperature of
Definition
145F
Term
A common allergen found in yogurt is
Definition
Milk
Term
Which food item should be rejected at receiving
Definition
Live shellfish without a shellstock identification tag
Term
A delivery of packaged frozen vegetables should be rejected if the
Definition
Packages are covered in ice crystals
Term
An operation will offer take out meals produced using the reduced-oxygen packaging (ROP) method to it customers. In order to do this, what must the operation do
Definition
Create a HACCP plan
Term
The "T" in the ALERT Food Defense Awareness program deals with
Definition
Threats
Term
The individual responsible for notifying the regulatory authority when a food handler is diagnosed with a foodborne illness is the
Definition
Manager
Term
A food handler with long hair should
Definition
cover it with a restraint
Term
A cloth that is stored for wiping counters and equipment should be stored between uses in
Definition
warm soapy water
Term
Canned food is dangerous when it has a
Definition
swollen top or bottom
Term
What will happen if an operation does not take immediate action when and imminent health hazard occurs
Definition
Immediate closure by the regulatory agency
Term
The ambient air temperature in a hot-holding unit must be located
Definition
In the warmest part of the unit
Term
Key drop deliveries are allowed when
Definition
Food is placed in the correct storage location
Term
A food handler applies hand antiseptic and then scrubs forearms for 15 seconds under running warm water. The food handler then thoroughly rinses and dries hands with a hot air drier. The mistake in the process was that the food handler
Definition
Used hand antiseptic instead of an approved soap
Term
The minimum internal cooking temperature for vegetables is
Definition
135F
Term
How should a food handler restrain long hair
Definition
Put all hair up under a hat
Term
Hot TCS food received at which temperature can be accepted
Definition
137F
Term
Which is the first step in setting up a three-compartment sink
Definition
Clean and Sanitize the sinks and drain boards
Term
What is one way to correctly cool a 25-gallon batch of chili for later use
Definition
Reducing the amount of liquid used to cook the chili and adding ice to it after it is done cooking
Term
An emergency that disrupts the normal water supply may require the use of
Definition
single-se disposable plates, forks knives and spoons
Term
Viruses such as norovirus and hepatitis A are directly related to contamination from
Definition
bacteria, spores, parasites, feces
Term
The government agency that is responsible for the regulation and inspection of meat, poultry and eggs is the
Definition
FDA
Term
A chemical sanitizing solution's effectiveness depends on the
Definition
water hardness, Ph, and temperature of the solution
Term
the organization that sets foodservice equipment standards is the
Definition
NSF
Term
Broccoli cooked for hot holding must be cooked to a minimum internal temperature of
Definition
135F
Term
A thermometer for measuring food temperatures should be accurate to +/- 2F, easy to read and
Definition
calibrated
Term
An acceptable method of cooling food is to
Definition
stir the food after placing it in an ice water bath
Term
A delivery of fresh shell eggs should be rejected if the eggs are
Definition
dirty or cracked
Term
A food handler uses a slicer immediately after applying a food-approved sanitizing solution. Which type of contamination could occur because of this action
Definition
Chemical
Term
the temperature of poultry is measured during cooking. This is an example of
Definition
monitoring to determine if a critical limit is met
Term
A label on foods prepared and packaged onsite for retail sales must list which information
Definition
a list of all ingredients used in descending order by weight
Term
The best way to thaw TCS food is to
Definition
refrigerate it and maintain its temperature at 41F or less
Term
A cook is serving leftover chicken stew for lunch at a nursing home. Before placing it in hot holding, it must reach which internal temperature for 15 seconds
Definition
165F
Term
Doing which phase in an operation does food safety control begin
Definition
Storage
Term
Once a ready to eat TCS food has been opened, a cook has how many hours before food must be used and/or properly labeled
Definition
24
Term
What type of sink must be used for handwashing
Definition
Handwashing
Term
Which must be in place if an operation wants to vacuum0package meat
Definition
HACCP Plan
Term
During on the job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do
Definition
Throw out the cooked poultry and reinforce correct food-handling
Term
a food handler with jaundice, this is an indication of exposure to
Definition
Hepatitis A
Term
A stem thermometer with a small-diameter probe is required for
Definition
measuring hot and cold TCS Food
Term
Which risk may result from having a cross-connection
Definition
the drinkable water supply may become contaminated
Term
A food handler wearing nail polish without gloves could contaminate the food with which type of contaminant
Definition
Chemical
Term
What is one approved wat to preset utensils
Definition
Wrap them in a napkin
Term
which type of contamination can result from using glass to scoop ice
Definition
Physical
Term
An example of TCS food is a(n)
Definition
bowl of cooked rice
Term
When using running water as a method of thawing food, the water temperature should be at or below
Definition
70F
Term
Which type of sanitizer is bleach
Definition
chlorine
Term
An operation must obtain a variance from the regulatory authority if
Definition
smoking is used as a method of preparation
Term
When working around food, a food handler is required to wear
Definition
a hair restraint
Term
What is ppm
Definition
the concentration of a solution
Term
storage containers for recyclables must be designed to
Definition
allow liquids to drain out
Term
TCS food prepared on site may be held at 41F or lower for a maximum of how many days
Definition
7
Term
Poultry has been correctly cooked when it heats to which minimum internal temperature for 15 seconds
Definition
165F
Term
Which is one way to preventing backflow
Definition
use an appropriately place air gap
Term
Seafood gumbo was prepped on Thursday, properly cooled and stored, and reheated Friday night for dinner. At this point, how many times has the gumbo passed through the temperature danger zone
Definition
3
Term
A nursing home has placed an order for 25 box lunches for a picnic. A specialty sandwich will be served. In reviewing the standard ingredients for the sandwich, which item should be left off
Definition
Raw alfalfa sprouts
Term
when cooking raw foods in a microwave, food must be
Definition
stirred midway through the cooking process
Term
Ready to eat TCS food prepped onsite may be stored in a cooler for up to 7 days as long as the internal temperature of the food remains at or below
Definition
41F
Term
A Food handler returning a hamburger to the grill after determining that is has not yet achieved the minimum internal temperature is applying which HACCP principle
Definition
Corrective action
Term
An operation is establishing a HACCP Plan. To ensure its effectiveness, the manager has to decide to cook every chicken breast to a minimum of 170F. This is an example of
Definition
establishing critical limits
Term
what is the first step in the correct handwashing process
Definition
wet hands with warm water
Term
after observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the manager should
Definition
stop the food handler immediately and review the correct procedure for garbage handling
Term
The space between the faucet and the flood rim of a sink is known as a(n)
Definition
air gap
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