Food Protection Manager Certification Examination Questions and Answers Rated A+

Food Protection Manager Certification Examination Questions and Answers Rated A+ Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties D. Stuffed peppers -️️ C. Ground beef patties The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. put the rice into shallow pans. -️️ D. put the rice into shallow pans. A cook working for the local nursing home, wants to serve grilled salmon with Hollandaise sauce to the residents. What type of eggs must they use in the sauce? A. Shell B. Grade A C. Pasteurized D. Fortified -️️ C. Pasteurized To which minimum internal temperature should chopped or minced fish be cooked? A. 125 degree F. (52 C) B. 135 degree F. (57 C) C. 145 degree F. (63 C) D. 155 degree F. (68 C) -️️ D. 155 degree F. (68 C) Which practice is an effective method of preventing cross-contamination. A. Cooking food items to the correct internal cooking temperature B. Keeping the kitchen floor and walls clean and sanitary at all times C. Exterminating pest that have entered the facility D. Cleaning and sanitizing cutting boards between prepping cooked and raw meat -️️ D. Cleaning and sanitizing cutting boards between prepping cooked and raw meat A couple orders grilled top sirloin and grilled halibut. The customer tells the server that he is allergic to fish. The server tells the Chef. After placing the sirloin on the grill, the Chef places the halibut in a saute pan. After 10 minutes, the Chef uses the same pair of tongs to turn the halibut and then the steak. The Chef committed A. cross contact B. cross grilling C. cross connection D. cross allergen switching -️️ A. cross contact