1) What temperature does poultry need to be cook to? a) 145 b) 165 c) 140 d) 175 e) 180 f) 135 2) Food must be stored at least _____ inches above the ground a) 10 b) 4 c) 3 d) 6 e) 12 f) 9 3) Which of the following is a physical contaminate? a) bleach b) hair c) bandaid d) hand sanitizer e) E Coli 4) What is the correct temperature to receive TCS food at? a) 41 b) 45 c) 50 d) 135 e) 145 5) How long should you scrub your hands when washing them? a) 5 seconds b) 10-15 seconds c) 30-40 seconds d) 25-30 seconds 6) When is it advised that you use pasteurized eggs? a) Always b) With High-Risk Populations c) Never Advised 7) The only way to reduce pathogens in food is to... a) Rinse food in cold water b) Cook food to min. temperature c) Sanitize Food 8) How soon should you cook food after defrosting in microwave? a) Right away b) In 2 hours c) In 4 hours 9) When cooling food, which will take LONGER to cool? a) Thin Food b) Thick Food

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