60 Training Food
3
Protection Manager
CertificationQUESTIONS
ND CERTIFIED CORRECT
A
ANSWERS
, hich food must be cooked to a minimum internal temperature of 155 degrees F. (68 C)
W
for 15 seconds?
. Pork roast
A
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers - CORRECT ANSWERS -C. Ground beef patties
The first step in cooling a deep pan of rice is to....
. let the pan sit on the counter for an hour to cool.
A
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. - CORRECT ANSWERS -D. put the rice into shallow
pans.
cook working for the local nursing home, wants to serve grilled salmon with
A
Hollandaise sauce to the residents. What type of eggs must they use in the sauce?
. Shell
A
B. Grade A
C. Pasteurized
D. Fortified - CORRECT ANSWERS -C. Pasteurized
, To which minimum internal temperature should chopped or minced fish be cooked?
. 125 degree F. (52 C)
A
B. 135 degree F. (57 C)
C. 145 degree F. (63 C)
D. 155 degree F. (68 C) - CORRECT ANSWERS -D. 155 degree F. (68 C)
Which practice is an effective method of preventing cross-contamination.
. Cooking food items to the correct internal cooking temperature
A
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 -
CORRECT ANSWERS -D. Cleaning and sanitizing cutting boards between prepping
cooked and raw meat
couple orders grilled top sirloin and grilled halibut. The customer tells the server that
A
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
. cross contact
A
B. cross grilling
C. cross connection
D. cross allergen switching - CORRECT ANSWERS -A. cross contact
food handler is permitted to work with highly susceptible populations without prior
A
approval from the local regulatory authority when the food handler has a
. diagnosis of norovirus.
A
B. diagnosis of typhoid fever but provides a medical note.
C. visibly covered wound.
D. case of jaundice for more than 7 days. - CORRECT ANSWERS -C. visibly covered
wound.
Reusable containers provided by an operation for take-home food must be
. provided and maintained by the customer.
A
B. cleaned and sanitized by the customer before being refilled.
3
Protection Manager
CertificationQUESTIONS
ND CERTIFIED CORRECT
A
ANSWERS
, hich food must be cooked to a minimum internal temperature of 155 degrees F. (68 C)
W
for 15 seconds?
. Pork roast
A
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers - CORRECT ANSWERS -C. Ground beef patties
The first step in cooling a deep pan of rice is to....
. let the pan sit on the counter for an hour to cool.
A
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. - CORRECT ANSWERS -D. put the rice into shallow
pans.
cook working for the local nursing home, wants to serve grilled salmon with
A
Hollandaise sauce to the residents. What type of eggs must they use in the sauce?
. Shell
A
B. Grade A
C. Pasteurized
D. Fortified - CORRECT ANSWERS -C. Pasteurized
, To which minimum internal temperature should chopped or minced fish be cooked?
. 125 degree F. (52 C)
A
B. 135 degree F. (57 C)
C. 145 degree F. (63 C)
D. 155 degree F. (68 C) - CORRECT ANSWERS -D. 155 degree F. (68 C)
Which practice is an effective method of preventing cross-contamination.
. Cooking food items to the correct internal cooking temperature
A
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 -
CORRECT ANSWERS -D. Cleaning and sanitizing cutting boards between prepping
cooked and raw meat
couple orders grilled top sirloin and grilled halibut. The customer tells the server that
A
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
. cross contact
A
B. cross grilling
C. cross connection
D. cross allergen switching - CORRECT ANSWERS -A. cross contact
food handler is permitted to work with highly susceptible populations without prior
A
approval from the local regulatory authority when the food handler has a
. diagnosis of norovirus.
A
B. diagnosis of typhoid fever but provides a medical note.
C. visibly covered wound.
D. case of jaundice for more than 7 days. - CORRECT ANSWERS -C. visibly covered
wound.
Reusable containers provided by an operation for take-home food must be
. provided and maintained by the customer.
A
B. cleaned and sanitized by the customer before being refilled.
