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Southern Nevada Food Handler Test Practice Exam Questions and Answers

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Southern Nevada Food Handler Test Practice Exam Questions and Answers

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Southern Nevada Food Handler Test
Practice Exam Questions and
Answers
The proper temperature of a cooked chicken is: - -165 degrees F for 1
second

- The proper temperature of ground and cut up meats is: - -155 degrees F
for 17 seconds

- The proper temperature of steak, pork, fish, and eggs is: - -145 degrees
for 15 seconds

- Cooked products can be stored next to raw animal products. - -False

- What is the process for thawing in the refrigerator? - -Keep temperature at
41 degrees or below, may take several days.

- What is the process for thawing by cooking? - -Go straight from frozen to
the cooking process, good for small foods.

- What is the process for thawing in the microwave? - -Cook immediately
after.

- What is the process for thawing under cold running water? - -Make sure
water pressure is high enough to wash off any small particles and
temperature does not exceed 41 degrees F.

- What is the temperature danger zone? - -41 degrees F to 135 degrees F

- What is the two-stage cooling process? - -135 to 70 degrees within 2
hours, then 70 to 41 degrees within 2 hours for a total cooling time of 6
hours

- You should not thaw food by leaving it in room temperature. - -True

-

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