TEXAS FOOD MANAGER EXAM AND
PRACTICE EXAM NEWEST 2024 ACTUAL
EXAM COMPLETE 400 QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+
Lesson 1: Food Safety Basics Introduction - --ANSWER->>>>Hi :)
What is the problem with a chef cracking raw eggs and then touching cooked pancakes? - --ANSWER-
>>>>The raw egg from his hands can contaminate the cooked pancakes.
Which of the following foods should require the MOST careful attention. - --ANSWER->>>>Meat and
poultry
An example of contamination would be when food comes into contact with: - --ANSWER->>>>All of
these are correct.
What does TCS stand for? - --ANSWER->>>>Time/Temperature Control for Safety
Which of the following is most likely to contaminate foods? - --ANSWER->>>>Raw meat next to cooked
meat.
Lesson 2: Personal Hygiene - --ANSWER->>>>Hi again :)
,Where should you wash your hands before preparing food? - --ANSWER->>>>At a handwashing sink that
has warm water, soap and paper towels.
Drinking is permitted... - --ANSWER->>>>In the work area, if using a non-breakable container with a
handle, lid and straw (if permitted by your employer/health department).
What should you do before putting on kitchen gloves? - --ANSWER->>>>Wash your hands.
Which of the following times should you wash your hands twice? - --ANSWER->>>>After using the
restroom, and again before handling food.
Working on the cook line can be busy. You should be sure to: - --ANSWER->>>>Wash your hands and use
utensils to keep from touching raw foods.
Which of the following is true? - --ANSWER->>>>You must always wash your hands before putting on
disposable gloves and after removing them.
What is a good practice while working in food service? - --ANSWER->>>>Wearing your fingernails short.
Lesson 3: Receiving and Storing Food - --ANSWER->>>>Hi againnn :)
The presence of large ice crystals on frozen foods means that it should be... - --ANSWER->>>>Rejected.
Which is NOT a characteristic of acceptable fresh beef? - --ANSWER->>>>Slick or slimy texture
Dairy products are always inspected for... - --ANSWER->>>>Correct temperature (41°F or lower)
Which of these foods does NOT need refrigeration? - --ANSWER->>>>Fresh, whole bananas
, The refrigerator has no room to cool the meat you've just cooked. You should: - --ANSWER->>>>Move
some of the food that is already cold into the walk-in cooler to make room.
Lesson 4: The Danger Zone - --ANSWER->>>>Hi againnnnn :)
To properly keep food cold when displayed in ice: - --ANSWER->>>>The ice needs to be level with the
food.
Which one of the following is true? - --ANSWER->>>>Food thermometers should be checked regularly for
accurate temperature readings.
Leftover chicken is safe to serve if the chicken is reheated to a minimum internal temperature of: - --
ANSWER->>>>165°F
A casserole made with ground beef must be cooked at least to an internal temperature of: - --ANSWER-
>>>>155°F
When you display food in ice: - --ANSWER->>>>The food must be 41°F or colder.
Poultry being cooked should reach an internal temperature of... - --ANSWER->>>>165°F
You cooked a 25-pound turkey for making sandwiches. Which one of the following will keep the turkey
safe for human consumption? - --ANSWER->>>>Place turkey into the refrigerator right away after you
sliced it into serving portions.
Lesson 5: Sanitation, Cleaning & Maintenance - --ANSWER->>>>Well Hiiii againn :)
Equipment such as slicers should be cleaned and sanitized... - --ANSWER->>>>After each task.
The BEST way to check the strength of the sanitizing solution is to: - --ANSWER->>>>Use test strips
PRACTICE EXAM NEWEST 2024 ACTUAL
EXAM COMPLETE 400 QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+
Lesson 1: Food Safety Basics Introduction - --ANSWER->>>>Hi :)
What is the problem with a chef cracking raw eggs and then touching cooked pancakes? - --ANSWER-
>>>>The raw egg from his hands can contaminate the cooked pancakes.
Which of the following foods should require the MOST careful attention. - --ANSWER->>>>Meat and
poultry
An example of contamination would be when food comes into contact with: - --ANSWER->>>>All of
these are correct.
What does TCS stand for? - --ANSWER->>>>Time/Temperature Control for Safety
Which of the following is most likely to contaminate foods? - --ANSWER->>>>Raw meat next to cooked
meat.
Lesson 2: Personal Hygiene - --ANSWER->>>>Hi again :)
,Where should you wash your hands before preparing food? - --ANSWER->>>>At a handwashing sink that
has warm water, soap and paper towels.
Drinking is permitted... - --ANSWER->>>>In the work area, if using a non-breakable container with a
handle, lid and straw (if permitted by your employer/health department).
What should you do before putting on kitchen gloves? - --ANSWER->>>>Wash your hands.
Which of the following times should you wash your hands twice? - --ANSWER->>>>After using the
restroom, and again before handling food.
Working on the cook line can be busy. You should be sure to: - --ANSWER->>>>Wash your hands and use
utensils to keep from touching raw foods.
Which of the following is true? - --ANSWER->>>>You must always wash your hands before putting on
disposable gloves and after removing them.
What is a good practice while working in food service? - --ANSWER->>>>Wearing your fingernails short.
Lesson 3: Receiving and Storing Food - --ANSWER->>>>Hi againnn :)
The presence of large ice crystals on frozen foods means that it should be... - --ANSWER->>>>Rejected.
Which is NOT a characteristic of acceptable fresh beef? - --ANSWER->>>>Slick or slimy texture
Dairy products are always inspected for... - --ANSWER->>>>Correct temperature (41°F or lower)
Which of these foods does NOT need refrigeration? - --ANSWER->>>>Fresh, whole bananas
, The refrigerator has no room to cool the meat you've just cooked. You should: - --ANSWER->>>>Move
some of the food that is already cold into the walk-in cooler to make room.
Lesson 4: The Danger Zone - --ANSWER->>>>Hi againnnnn :)
To properly keep food cold when displayed in ice: - --ANSWER->>>>The ice needs to be level with the
food.
Which one of the following is true? - --ANSWER->>>>Food thermometers should be checked regularly for
accurate temperature readings.
Leftover chicken is safe to serve if the chicken is reheated to a minimum internal temperature of: - --
ANSWER->>>>165°F
A casserole made with ground beef must be cooked at least to an internal temperature of: - --ANSWER-
>>>>155°F
When you display food in ice: - --ANSWER->>>>The food must be 41°F or colder.
Poultry being cooked should reach an internal temperature of... - --ANSWER->>>>165°F
You cooked a 25-pound turkey for making sandwiches. Which one of the following will keep the turkey
safe for human consumption? - --ANSWER->>>>Place turkey into the refrigerator right away after you
sliced it into serving portions.
Lesson 5: Sanitation, Cleaning & Maintenance - --ANSWER->>>>Well Hiiii againn :)
Equipment such as slicers should be cleaned and sanitized... - --ANSWER->>>>After each task.
The BEST way to check the strength of the sanitizing solution is to: - --ANSWER->>>>Use test strips
