AAA Food Manager Certification
Exam Set Questions With 100%
Correct Answers
Latest Update
Which of these is NOT a TCS food
a. fried chicken
b. uncooked rice
c. sliced melon
d. steak
ANSWER ✔ : b. Uncooked rice
Which of these is an example of ready-to-eat foods?
A. banana
b. apple
c. muffin
d. all of these
ANSWER ✔ : D. All of these
Which thermometer is the most widely used to take the internal
temperature of food?
ANSWER ✔ : Bimetallic thermometer
Which of the following is not one of the big 6?
ANSWER ✔ : Clostridium Botulinum
,What is the correct temperature reading when calibrating a
thermometer using the ice point method?
ANSWER ✔ : 32 Degrees Farenheight
Raw food dripping onto ready to eat foods is an example of what
hazard?
ANSWER ✔ : Cross Contamination
When should thermometers be re-calibrated?
1. When they havent been used for a while
2. When recently dropped
3. when used the wrong way
4. All of these
ANSWER ✔ : 4. ALL OF THESE
What type of hazard are we avoiding when using different cutting
boards when cutting raw chicken and chopping raw vegetables?
ANSWER ✔ : Cross contamination
Finding ice crystals on a delivery of frozen foods is a sign of
what?
ANSWER ✔ : time and temperature abuse
Upon delivery it is important to make sure cold, non-frozen foods
such as raw meats are received at what or colder?
ANSWER ✔ : 41 degrees F
Upon delivery it is important to make sure hot foods such as
soups or stews are received at what or hotter?
ANSWER ✔ : 135 degrees F
, Which is NOT a proper method for thawing frozen foods?
ANSWER ✔ : Leaving it out on the counter in the kitchen
What is the minimum cooking temperature for ground beef?
ANSWER ✔ : 155 degrees F
When taking the temperature of a steak, where should you insert
the thermometer?
In the thickest part
What minimum temperature should pork be cooked at?
145 degrees F
Failing to cook chicken to an internal temperature of 165 degrees
F is what type of hazard?
Biological hazard
Which of these examples is improper when serving food?
a. using tongs to serve ready-to-eat foods
b. holding the dishes from the bottom
c. using the same utensil for different kinds of foods
d. holding utensils by the handle
C. Using the same utensil for different kinds of foods
What is the maximum amount of TOTAL time foods can be in the
danger zone?
a. 2 hours
b. 3 hours
c. 4 hours
d. 6 hours
Exam Set Questions With 100%
Correct Answers
Latest Update
Which of these is NOT a TCS food
a. fried chicken
b. uncooked rice
c. sliced melon
d. steak
ANSWER ✔ : b. Uncooked rice
Which of these is an example of ready-to-eat foods?
A. banana
b. apple
c. muffin
d. all of these
ANSWER ✔ : D. All of these
Which thermometer is the most widely used to take the internal
temperature of food?
ANSWER ✔ : Bimetallic thermometer
Which of the following is not one of the big 6?
ANSWER ✔ : Clostridium Botulinum
,What is the correct temperature reading when calibrating a
thermometer using the ice point method?
ANSWER ✔ : 32 Degrees Farenheight
Raw food dripping onto ready to eat foods is an example of what
hazard?
ANSWER ✔ : Cross Contamination
When should thermometers be re-calibrated?
1. When they havent been used for a while
2. When recently dropped
3. when used the wrong way
4. All of these
ANSWER ✔ : 4. ALL OF THESE
What type of hazard are we avoiding when using different cutting
boards when cutting raw chicken and chopping raw vegetables?
ANSWER ✔ : Cross contamination
Finding ice crystals on a delivery of frozen foods is a sign of
what?
ANSWER ✔ : time and temperature abuse
Upon delivery it is important to make sure cold, non-frozen foods
such as raw meats are received at what or colder?
ANSWER ✔ : 41 degrees F
Upon delivery it is important to make sure hot foods such as
soups or stews are received at what or hotter?
ANSWER ✔ : 135 degrees F
, Which is NOT a proper method for thawing frozen foods?
ANSWER ✔ : Leaving it out on the counter in the kitchen
What is the minimum cooking temperature for ground beef?
ANSWER ✔ : 155 degrees F
When taking the temperature of a steak, where should you insert
the thermometer?
In the thickest part
What minimum temperature should pork be cooked at?
145 degrees F
Failing to cook chicken to an internal temperature of 165 degrees
F is what type of hazard?
Biological hazard
Which of these examples is improper when serving food?
a. using tongs to serve ready-to-eat foods
b. holding the dishes from the bottom
c. using the same utensil for different kinds of foods
d. holding utensils by the handle
C. Using the same utensil for different kinds of foods
What is the maximum amount of TOTAL time foods can be in the
danger zone?
a. 2 hours
b. 3 hours
c. 4 hours
d. 6 hours
