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Question 1 of 10
1. Question
On a cutting board, a food handler has finished trimming raw chicken and requires the board to prepare vegetables. What is the cutting board going to do?
Correct
On a cutting board, a food handler has finished trimming raw chicken and requires the board to cook vegetables. The cutting board must be cleaned, rinsed, and sanitized.
Incorrect
On a cutting board, a food handler has finished trimming raw chicken and requires the board to cook vegetables. The cutting board must be cleaned, rinsed, and sanitized.
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Question 2 of 10
2. Question
To give an accurate reading, how far must a bimetallic stemmed thermometer be inserted into food?
Correct
To provide an accurate reading, the dimple in the thermometer stem must be inserted into the food.
Incorrect
To provide an accurate reading, the dimple in the thermometer stem must be inserted into the food.
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Question 3 of 10
3. Question
To check the temperature of a big chili stockpot, what sample should be used?
Correct
The temperature of a large stockpot of chili should be tested using a surface probe.
Incorrect
The temperature of a large stockpot of chili should be tested using a surface probe.
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Question 4 of 10
4. Question
What is the temperature at which most foodborne pathogens grow fastest?
Correct
Most foodborne pathogens develop most rapidly between temperatures of 70 °F and 125 °F.
Incorrect
Most foodborne pathogens develop most rapidly between temperatures of 70 °F and 125 °F.
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Question 5 of 10
5. Question
Without touching the surface of the object, which type of thermometer can read the temperature?
Correct
Without touching the surface of the object, infrared thermometers can read the temperature.
Incorrect
Without touching the surface of the object, infrared thermometers can read the temperature.
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Question 6 of 10
6. Question
What temperature needs to be reliable for a thermometer used to calculate food temperature?
Correct
The thermometer used to measure food temperature must be reliable at temperatures of +/- 2°F or +/-1°C.
Incorrect
The thermometer used to measure food temperature must be reliable at temperatures of +/- 2°F or +/-1°C.
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Question 7 of 10
7. Question
What device can be used during a food distribution to record time-temperature abuse?
Correct
During the distribution of food, the bimetallic stemmed thermometer is used to record time-temperature violence.
Incorrect
During the distribution of food, the bimetallic stemmed thermometer is used to record time-temperature violence.
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Question 8 of 10
8. Question
In choosing food supplies, what is the most significant factor?
Correct
The most critical consideration in selecting food products is that they have been tested and conform with local, state, and federal laws.
Incorrect
The most critical consideration in selecting food products is that they have been tested and conform with local, state, and federal laws.
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Question 9 of 10
9. Question
What is the best way to verify the production temperature of fresh fish?
Correct
Inserting a thermometer probe into the thickest section of the fish is the safest way of measuring the distribution temperature of fresh fish.
Incorrect
Inserting a thermometer probe into the thickest section of the fish is the safest way of measuring the distribution temperature of fresh fish.
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Question 10 of 10
10. Question
What is the best temperature to obtain cold food from TCS?
Correct
The correct temperature is 41 ° F (5 °) or lowers for cold TCS food.
Incorrect
The correct temperature is 41 ° F (5 °) or lowers for cold TCS food.