1) Which part of the plate should a food handler avoid touching when serving customers? a) Top b) Bottom c) Edge d) Side 2) An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? a) 4 b) 6 c) 8 d) 10 3) At what maximum internal temperature should cold TCS food be held? a) 0°F b) 32°F c) 70°F d) 41°F 4) What item must customers get each time they return to a self-service area for more food? a) Clean plate b) Extra napkins c) Hand sanitizer d) New serving spoon 5) At what minimum internal temperature should hot TCS food be held? a) 145°F b) 135°F c) 125°F d) 115°F 6) An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out? a) 2 b) 4 c) 5 d) 6 7) How often must you check the temperature of food that is being held with temperature control? a) At least every 2 hours b) At least every 3 hours c) At least every 4 hours d) At least every 5 hours 8) A pan of lasagna at 165°F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label? a) Use-by date and time and reheating and service instructions b) Use-by date and and reheating and service instructions c) Use-by date and service instructions d) Use-by date and time and reheating instructions 9) Which may be handled with bare hands? a) Chopped potatoes for soup b) Cooked pasta for salad c) Canned tuna for sandwiches d) Pickled watermelon for garnish 10) When a utensil is stored in water between uses, what are the requirements? a) Running water at any temperature, or a container of water at 70°F b) Running water at any temperature, or a container of water at 135°F c) Running water at 70°F or lower, or a container of water at 70°F or higher d) Running water at 135°F or lower, or a container of water at 41°F or lower

Chapter 7 Quiz

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