Culinary 1 High School Test questions
with complete solutions
A foodhandler puts a thermometer into a pot of soup that is being hot held. The reading is 135*F. Can
the foodhandler safely serve the soup? - correct answer ✔✔Yes, the temperature is within the correct
range
When keeping foods out of the danger zone, you must observe both temperature and.. - correct answer
✔✔Time
Where should prepared foods be placed in the refrigerator? - correct answer ✔✔Top
A foodhandler is carrying clean utensils by handling by holding the parts that touch food. Is this the right
way to carry them? - correct answer ✔✔No, utensils should never be held by the parts that touch food
It is necessary to label stored food with a date - correct answer ✔✔True
Cooking food to it's recommended... will destroy most harmful microorganisms - correct answer
✔✔Internal temperature
The maximum amount of time foods may remain in the danger zone before they are considered
adulterated and must be thrown out is - correct answer ✔✔4 hours
A foodhandler accidentally sprays sanitizer on the lettuce. Which type of hazard is this? - correct answer
✔✔Chemical
Where should a foodhandler check the temperature of food? - correct answer ✔✔In the thickest part
To correctly use a thermometer it must be calibrated and.. - correct answer ✔✔Sanitized
with complete solutions
A foodhandler puts a thermometer into a pot of soup that is being hot held. The reading is 135*F. Can
the foodhandler safely serve the soup? - correct answer ✔✔Yes, the temperature is within the correct
range
When keeping foods out of the danger zone, you must observe both temperature and.. - correct answer
✔✔Time
Where should prepared foods be placed in the refrigerator? - correct answer ✔✔Top
A foodhandler is carrying clean utensils by handling by holding the parts that touch food. Is this the right
way to carry them? - correct answer ✔✔No, utensils should never be held by the parts that touch food
It is necessary to label stored food with a date - correct answer ✔✔True
Cooking food to it's recommended... will destroy most harmful microorganisms - correct answer
✔✔Internal temperature
The maximum amount of time foods may remain in the danger zone before they are considered
adulterated and must be thrown out is - correct answer ✔✔4 hours
A foodhandler accidentally sprays sanitizer on the lettuce. Which type of hazard is this? - correct answer
✔✔Chemical
Where should a foodhandler check the temperature of food? - correct answer ✔✔In the thickest part
To correctly use a thermometer it must be calibrated and.. - correct answer ✔✔Sanitized
