Culinary Servsafe Practice Full Exam Update.
1. Which minimum internal cooking
165F (74C)
temperature must prime rib reach for
15 seconds?
2. Shell eggs cooked for immediate service 145F (63C)
must reach which internal temperature for
15 seconds?
3. Which is the minimum internal cooking tempera- 165F (74C)
ture for three-meat ravioli?
4. The minimum water temperature of the final san- 180F (82C)
itizing rinse in high temperature mechanical
dish- washer must be at least
5. When sanitizing utensils using hot water 110F
in a three-compartment sink, the
temperature of the hot water must be at
least
6. cold food should be received at or below an inter- 41F (5C)
nal temperature of
7. Equipment approved for use in the prep NSF
area should have a seal of approval
from
cooking poultry to the proper
8. How can food handler reduce bacteria
in- ternal temperature
found on poultry?
away from the walls and 6
9. How should food and supplies be
inches ott the floor
stored in a dry-storage area?
10. The cook put refrigerated lasagna into the steam temperature of the food
was not
table at 9:00 am for service at noon. This practice taken before being put
1/
16
, Culinary Servsafe Practice Full Exam Update.
into the
in incorrect because steam table
the
11.
2/
16
, Culinary Servsafe Practice Full Exam Update.
Which procedure will help prevent food contami- using tongs to serve
dinner rolls to
nation guests
12. Glass from a broken water glass in food is physical
an example of which type of
contamination?
13. Food handlers should was their hands between shaking hands with
guest and re-
plenishing the food on the
salad bar
14. Cooling food helps to correctly control the growth of bacteria
15. What is a characteristic required for equipment to nonabsorbent
meet NSF standards?
16. Purchase dishwashers that are able to water pressure
measure water temperature, chemical
concentration, and
liquid soap is the only type of
17. Which statement about handwashing
soap that should be
stations is true?
provided
18. how many inches off the table should
at least 4 inches
tabletop equipment be installed
19. Who should provide information about
private water supply inspections, local regulatory authority
testing, and other reuirements for a
foodservice operation?
20. Where is ventilation most important to areas for cooking, frying, and
use in foodservice operations? grilling
3/
16
1. Which minimum internal cooking
165F (74C)
temperature must prime rib reach for
15 seconds?
2. Shell eggs cooked for immediate service 145F (63C)
must reach which internal temperature for
15 seconds?
3. Which is the minimum internal cooking tempera- 165F (74C)
ture for three-meat ravioli?
4. The minimum water temperature of the final san- 180F (82C)
itizing rinse in high temperature mechanical
dish- washer must be at least
5. When sanitizing utensils using hot water 110F
in a three-compartment sink, the
temperature of the hot water must be at
least
6. cold food should be received at or below an inter- 41F (5C)
nal temperature of
7. Equipment approved for use in the prep NSF
area should have a seal of approval
from
cooking poultry to the proper
8. How can food handler reduce bacteria
in- ternal temperature
found on poultry?
away from the walls and 6
9. How should food and supplies be
inches ott the floor
stored in a dry-storage area?
10. The cook put refrigerated lasagna into the steam temperature of the food
was not
table at 9:00 am for service at noon. This practice taken before being put
1/
16
, Culinary Servsafe Practice Full Exam Update.
into the
in incorrect because steam table
the
11.
2/
16
, Culinary Servsafe Practice Full Exam Update.
Which procedure will help prevent food contami- using tongs to serve
dinner rolls to
nation guests
12. Glass from a broken water glass in food is physical
an example of which type of
contamination?
13. Food handlers should was their hands between shaking hands with
guest and re-
plenishing the food on the
salad bar
14. Cooling food helps to correctly control the growth of bacteria
15. What is a characteristic required for equipment to nonabsorbent
meet NSF standards?
16. Purchase dishwashers that are able to water pressure
measure water temperature, chemical
concentration, and
liquid soap is the only type of
17. Which statement about handwashing
soap that should be
stations is true?
provided
18. how many inches off the table should
at least 4 inches
tabletop equipment be installed
19. Who should provide information about
private water supply inspections, local regulatory authority
testing, and other reuirements for a
foodservice operation?
20. Where is ventilation most important to areas for cooking, frying, and
use in foodservice operations? grilling
3/
16
