NYC Food Handler's study guide UPDATED
Exam Questions and CORRECT Answers
true or false: It is illegal to handle ready-to-eat foods with bare hands - CORRECT
ANSWER - true
true or false: workers must use gloves when handling foods that will be cooked - CORRECT
ANSWER - false
what are three acceptable methods of thawing frozen foods - CORRECT ANSWER -
refrigerate
place under cold running water
microwave oven with continuous cooking afterwards
what is the correct cooking temperature for poultry, stuffed meat and stuffing is - CORRECT
ANSWER - 165F
ground meat and foods containing ground meat must be cooked to an internal temperature of -
CORRECT ANSWER - 158F
pork must be cooked to an internal temperature of - CORRECT ANSWER - 150F
eggs, shellfish, fish, lamb, and other meats must be cooked to an internal temperature of -
CORRECT ANSWER - 140F
all hot foods stored on a hot holding unit must be held at what temperature - CORRECT
ANSWER - 140F or higher
what are effective ways to rapidly cool foods are - CORRECT ANSWER - immersion in
an ice water bath with occasional stirring, use of 4 inches shallow cooking pots with a product
, depth of 1 to 2 inches using a rapid chill unit, and cutting solid foods into smaller pieces (6lbs or
less)
hot foods placed in a refrigerator for cooling must be covered only after they have been
completely cooled to what temperature - CORRECT ANSWER - 41F or below
previously cooked and refrigerated foods that will served from a hot holding unit must be -
CORRECT ANSWER - rapidly reheated to 165F using a stove or an oven
true or false: never use a hot holding unit to reheat foods - CORRECT ANSWER - true
when using gloves, what should you do to prevent contamination - CORRECT
ANSWER - change gloves often
what must be provided in all culinary and pot/dish washing sinks - CORRECT ANSWER -
air breaks
what must be installed in any equipment that has a direct connection with potable water supply
(ice machine, coffee machine, dish washer) - CORRECT ANSWER - atmospheric vacuum
breakers
how can cross connection be prevented - CORRECT ANSWER - by installing a hose-bib
vacuum breaker
all gas fired hot water heaters must be - CORRECT ANSWER - installed by licensed
plumber
monitored for back draft
grease needs to be dumped in a sink with what - CORRECT ANSWER - a proper grease
interceptor
Exam Questions and CORRECT Answers
true or false: It is illegal to handle ready-to-eat foods with bare hands - CORRECT
ANSWER - true
true or false: workers must use gloves when handling foods that will be cooked - CORRECT
ANSWER - false
what are three acceptable methods of thawing frozen foods - CORRECT ANSWER -
refrigerate
place under cold running water
microwave oven with continuous cooking afterwards
what is the correct cooking temperature for poultry, stuffed meat and stuffing is - CORRECT
ANSWER - 165F
ground meat and foods containing ground meat must be cooked to an internal temperature of -
CORRECT ANSWER - 158F
pork must be cooked to an internal temperature of - CORRECT ANSWER - 150F
eggs, shellfish, fish, lamb, and other meats must be cooked to an internal temperature of -
CORRECT ANSWER - 140F
all hot foods stored on a hot holding unit must be held at what temperature - CORRECT
ANSWER - 140F or higher
what are effective ways to rapidly cool foods are - CORRECT ANSWER - immersion in
an ice water bath with occasional stirring, use of 4 inches shallow cooking pots with a product
, depth of 1 to 2 inches using a rapid chill unit, and cutting solid foods into smaller pieces (6lbs or
less)
hot foods placed in a refrigerator for cooling must be covered only after they have been
completely cooled to what temperature - CORRECT ANSWER - 41F or below
previously cooked and refrigerated foods that will served from a hot holding unit must be -
CORRECT ANSWER - rapidly reheated to 165F using a stove or an oven
true or false: never use a hot holding unit to reheat foods - CORRECT ANSWER - true
when using gloves, what should you do to prevent contamination - CORRECT
ANSWER - change gloves often
what must be provided in all culinary and pot/dish washing sinks - CORRECT ANSWER -
air breaks
what must be installed in any equipment that has a direct connection with potable water supply
(ice machine, coffee machine, dish washer) - CORRECT ANSWER - atmospheric vacuum
breakers
how can cross connection be prevented - CORRECT ANSWER - by installing a hose-bib
vacuum breaker
all gas fired hot water heaters must be - CORRECT ANSWER - installed by licensed
plumber
monitored for back draft
grease needs to be dumped in a sink with what - CORRECT ANSWER - a proper grease
interceptor
