servsafe preparation, cooking and serving
Study online at https://quizlet.com/_hx9ein
1. The minimum internal temperature at which poultry products should always
be cooked is:: 165°F
2. Which of the following is considered a proper food contact surface?: Stainless
Steel Surface
3. Which of the following sources of food is not acceptable to serve in a restau-
rant?: Home preserved foods
4. Potentially hazardous cold foods must be kept at an internal temperature of
____ or lower to prevent rapid bacteria growth.: 41°F
5. The minimum cooking temperature for raw pork in a restaurant environment
is:: 145°F
6. Which one of the listed types of thermometers is not permitted in a restaurant
kitchen for use as a cooking temperature indicator?: Pop-Up Thermometer
7. Which of the following methods is NOT a proper method for defrosting frozen
meat?: Defrosting on a counter top
8. Which of the following actions can cause foods to become unsafe?: Time-temper-
ature abuse
Cross contamination
Bad hygiene
9. The minimum cooking temperature for foods containing raw eggs is:: 160°F
10. To ensure you are using your thermometer properly, you should insert the
thermometer into cooked/cooking meat:: Until the line on the thermometer is completely inserted
11. By following the four listed procedures, you can help reduce the chances
of food borne illness in your restaurant. Which listed four procedures is the
correct list?: Clean, Separate, Cook, Chill
12. To ensure that cross contamination does not occur, the following step(s) can
assist:: Using different colored cutting boards for raw meats and veggies
13. A restaurant advertises that its soup is home made. This means that the soup
should be:: Made in the restaurant
14. To what temperature should leftover foods be heated before serving to
customers on the following day?: 165°F
15. To avoid any chance of food borne illness due to fry oil, the optimal frequency
of changing fry oil is:: Every night
1/4
Study online at https://quizlet.com/_hx9ein
1. The minimum internal temperature at which poultry products should always
be cooked is:: 165°F
2. Which of the following is considered a proper food contact surface?: Stainless
Steel Surface
3. Which of the following sources of food is not acceptable to serve in a restau-
rant?: Home preserved foods
4. Potentially hazardous cold foods must be kept at an internal temperature of
____ or lower to prevent rapid bacteria growth.: 41°F
5. The minimum cooking temperature for raw pork in a restaurant environment
is:: 145°F
6. Which one of the listed types of thermometers is not permitted in a restaurant
kitchen for use as a cooking temperature indicator?: Pop-Up Thermometer
7. Which of the following methods is NOT a proper method for defrosting frozen
meat?: Defrosting on a counter top
8. Which of the following actions can cause foods to become unsafe?: Time-temper-
ature abuse
Cross contamination
Bad hygiene
9. The minimum cooking temperature for foods containing raw eggs is:: 160°F
10. To ensure you are using your thermometer properly, you should insert the
thermometer into cooked/cooking meat:: Until the line on the thermometer is completely inserted
11. By following the four listed procedures, you can help reduce the chances
of food borne illness in your restaurant. Which listed four procedures is the
correct list?: Clean, Separate, Cook, Chill
12. To ensure that cross contamination does not occur, the following step(s) can
assist:: Using different colored cutting boards for raw meats and veggies
13. A restaurant advertises that its soup is home made. This means that the soup
should be:: Made in the restaurant
14. To what temperature should leftover foods be heated before serving to
customers on the following day?: 165°F
15. To avoid any chance of food borne illness due to fry oil, the optimal frequency
of changing fry oil is:: Every night
1/4
