9/2/24, 6:23 Chapter 4 Review Questions Servsafe
PM Manager
Chapter 4 Review Questions Servsafe Manager
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat
food reduces the risk of
A. cross-contamination.
B. time-temperature abuse.
C. physical contamination.
D. toxic-metal poisoning.
Pathogens are likely to grow well in a meat stew that is
A. below freezing temperature.
B. at refrigeration temperatures.
C. between 41ºF and 135ºF (5ºC and 57ºC).
D. cooked to the correct internal temperature.
What is the calibration nut on a bimetallic stemmed thermometer used for?
A. Keep it accurate
B. Mark its sensing area
C. Measure air temperature
D. Measure temperatures through glass
Which probe should be used to check the temperature of a pork roast?
A. Air
B. Surface
C. Immersion
about:bl 1
PM Manager
Chapter 4 Review Questions Servsafe Manager
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat
food reduces the risk of
A. cross-contamination.
B. time-temperature abuse.
C. physical contamination.
D. toxic-metal poisoning.
Pathogens are likely to grow well in a meat stew that is
A. below freezing temperature.
B. at refrigeration temperatures.
C. between 41ºF and 135ºF (5ºC and 57ºC).
D. cooked to the correct internal temperature.
What is the calibration nut on a bimetallic stemmed thermometer used for?
A. Keep it accurate
B. Mark its sensing area
C. Measure air temperature
D. Measure temperatures through glass
Which probe should be used to check the temperature of a pork roast?
A. Air
B. Surface
C. Immersion
about:bl 1
