Deck 12: Food Preparation

Question 1

The Lobster Shack is famous for its beer-battered shrimp. What other foods can be prepared using the same batch of batter?

A)Onion Rings
B)Chicken nuggets
C)Cheese sticks
D)None of these

Answer 1

None of these

Question 2

If thawing frozen meat under running water, what temperature does the water need to be?

A)70°F or lower
B)41°F or lower
C)50°F or lower
D)Any temperature is fine

Answer 2

70°F or lower

Question 3

What is cross-contamination?

A)Mixing two cooked foods in the same container
B)The use of ice to keep food cold
C)The transfer of pathogens from one food to another
D)Cooking foods to the correct internal temperature

Answer 3

The transfer of pathogens from one food to another

Question 4

Why are potato, pasta or chicken salads often involved in foodborne illness outbreaks?

A)Because these salads contain mayonnaise
B)Because these salads contain TCS foods
C)Because these salads are eaten in hot weather
D)All of the above

Question 5

Which of the following practices may require a variance from the local regulatory board?

A)A live lobster tank
B)Smoking food to preserve it
C)Using vinegar to preserve food
D)All of the above

Question 6

Which of the following foods should be made using only pasteurized eggs?

A)Cake
B)Omelet
C)Caesar salad dressing
D)All of the above

Question 7

What is the only way to reduce pathogens in food to safe levels?

A)Purchase food from approved sources.
B)Train employees on proper handwashing.
C)Cook the food to the correct internal temperature.
D)Freeze food correctly.

Question 8

What is the minimum internal temperature for hamburgers to be cooked safely?

A)145°F for 4 minutes
B)165°F for 15 seconds
C)145°F for 15 seconds
D)155°F for 15 seconds

Question 9

The Sleepyside Inn hosts a breakfast buffet every Sunday. To what minimum internal temperature should scrambled eggs be cooked before the eggs are served at the buffet?

A)155°F for 15 seconds
B)145°F for 15 seconds
C)135°F for 10 seconds
D)165°F for 15 seconds

Question 10

Which of the following is true if you are cooking TCS foods in a microwave?

A)The food should be covered.
B)Food should be rotated halfway through cooking.
C)Food should stand for at least two minutes after cooking.
D)All of the above

Question 11

What is a blast chiller used to do?

A)Cool cooked food quickly
B)Freeze meat fast
C)Make ice
D)Hold food for service

Question 12

When is it safe to thaw chicken in a microwave?

A)When the chicken will be cooked right away
B)When the chicken is partially thawed
C)When the chicken was cooked before freezing
D)All of the above

Question 13

What is the minimum internal temperature a beef steak should be cooked to?

A)145°F for 15 seconds
B)165°F for 15 seconds
C)135°F for 15 seconds
D)155°F for 15 seconds

Question 14

What is TCS food?

A)Food that is Toxic, Cancer-Causing or Spoiled
B)Food that needs Thyme, Chipotle or other Seasoning
C)Food that needs Time or Temperature Control for Safety
D)Food that is Time Control Sensitive

Question 15

What is an example of a ready-to-eat food?

A)Sliced and washed fruit
B)Deli meat
C)Ketchup packets
D)All of the above

Question 16

Gideon just removed sliced carrots from an ice-water slurry. What should he do before adding more carrots to the slurry?

A)Nothing, the slurry can be used for multiple batches.
B)Add more ice to the slurry.
C)Add fresh water to the slurry.
D)Empty and clean the container then make a fresh slurry.

Question 17

Which food should not appear on a children's menu?

A)Rare hamburger
B)Pepperoni Pizza
C)Chicken Nuggets
D)Hard-boiled eggs

Question 18

What temperature should chili be re-heated to before it can be served?

A)165°F for 15 seconds
B)155°F for 15 seconds
C)140°F for 15 seconds
D)135°F for 15 seconds

Question 19

Reed needs to cool a large batch of meat sauce. What is the first step he should take?

A)Add ice to the sauce.
B)Place the entire vat of sauce into the freezer.
C)Divide the sauce into smaller containers.
D)Leave the sauce to cool on the stove for one hour.

Question 20

What is an ice paddle used for?

A)To remove ice from an ice machine
B)To de-lime an ice machine
C)To cool cooked foods quickly
D)To inject ice into food

Question 21

Where should you place a thermometer to accurately measure the temperature of cooked meat?

A)In the thickest part of the meat
B)In the outer edge of the meat
C)Against the edge of the cooking pan
D)In the thinnest part of the meat

Question 22

Assuming that you have successfully cooled cooked food from 135°F to 70°F within two hours, how much time can you take to cool the food to 41°F or lower?

A)4 hours
B)2 hours
C)5 hours
D)1 hour

Question 23

At what temperature should fresh sliced watermelon be held?

A)Room temperature
B)55°F
C)45°F
D)41°F or lower

Question 24

Sarah is making pasta salad for a school picnic. How should she cool the cooked pasta before using it in the salad?

A)By placing the pasta in the refrigerator
B)By placing the pasta in an ice-water bath
C)By leaving it on the kitchen counter until it cools
D)Any of these methods is safe

Question 25

A farm stand can sell unpasteurized fruit juice under what conditions?

A)If the juice was made with specific fruits
B)If the juice container is labeled as specified by federal regulation
C)If the farmer objects to pasteurization
D)All of the above

Question 26

Which of the following is a safe method for handling ice used for service?

A)Scooping ice from ice machine with a serving glass
B)Using bare hands to scoop ice from ice machine
C)Storing the ice scoop inside the ice machine
D)None of the above methods is safe

Question 27

Mom's famous stuffing made with chunks of chicken should be cooked to what internal temperature?

A)165°F for 15 seconds
B)155°F for 15 seconds
C)145°F
D)135°F

Question 28

Rice pilaf that will be served from a steam table needs to be cooked to what minimum temperature?

A)155°F
B)165°F
C)145°F
D)135°F

Question 29

Nora is the chef at a nursing home. What foods should she avoid when planning menus?

A)Raw seed sprouts
B)Undercooked eggs
C)Rare beef
D)All of the above

Question 30

What should you do if you are cooling cooked chicken and the internal temperature does not reach 70°F within 2 hours?

A)Reheat chicken and start cooling process over
B)Decrease cooling temperature
C)As long as the chicken cools to 41°F within 6 hours, it can be used safely
D)Discard the chicken