Question 1: To what temperature should you cook potentially hazardous food in a microwave?

a. 180F

b. 165F

c. 155F

d. 190F

Question 2: Cold paddles are:

1. Plastic paddles used to stir food while cooking to keep food from burning.

2. Used to calibrate thermometers.

3. Plastic paddles that can be filled with water and frozen and then used to cool food quickly.

4. used to shill food at salad bars and buffet tables.

Question 3: A food handler can cool a stockpot of clam chowder by placing it into a:

a. Cold-holding unit

b. Cooler

c. Sink of ice water

d. Freezer

Question 4: To what temperature should fish be cooked in a microwave?

1. 155 F. for 15 seconds.

2. 165 F. for 15 seconds.

3. 145 F. for 15 seconds.

4. 135 F. for 15 seconds.

Question 5: What is the safest way to thaw a 25 pound turkey?

1. Overnight on a countertop at room temperature, in a shallow covered pan.

2. Under refrigeration at a maximum temperature of 41 F.

3. Under running water at 100 F.

4. In a microwave oven first, then under refrigeration at 41 F.

Question 6: Potentially hazardous food (TCS food) cooked in a microwave should be:

a. Cooked to 145 F.

b. Served immediately after cooking.

c. Stirred or rotated halfway through cooking.

d. Immediately placed in the refrigerator.

Question 7: When reheating potentially hazardous food, it must be brought to 165 deg F within a maximum of how many hours?

a. 2 hours

b. 4 hours

c. 6 hours

d. 1 hour

Question 8: Melon slices should:

1. Have sulfites added to them to make them last longer.

2. Be held at 41 F. or lower.

3. Be held at 50 F. or lower.

4. Be cut with a knife that is used only for that purpose.

Question 9: A cook removes a one-gallon pot of hot soup from a stove and places it in an ice-water bath to cool. Which is the best cooling procedure before refrigerating the soup?

1. Leave the pot of soup uncovered in the ice-water bath and stir frequently until the soup cools from 135 F. to 70 F. within two hours.

2. Cover the pot of soup in the ice-water bath until the soup cools to 110 F.

3. Wait for the ice to melt and the water to return to room temperature.

4. Leave the pot of soup uncovered in the ice-water bath and stir frequently until the soup cools from 135 F. to 85 F. within four hours.

Question 10: A cook is preparing raw shell eggs that will be held at the breakfast buffet. The minimum internal cooking temperature for these eggs must be:

1. 135 F for 15 seconds.

2. 140 F. for 15 seconds.

3. 155 F. for 15 seconds.

4. 145 F. for 15 seconds.

Question 11: If you are using the two-stage method and the food has not reached 70 F. within two hours, what must you do?

1. Place it in the freezer.

2. Place it in the blast chiller.

3. Reheat it to 165 F. for 15 seconds or discard it.

4. Serve it immediately or discard it.

Question 12: Which of the following is the minimum internal temperature for cooking a whole turkey?

a. 170F for 15 seconds

b. 155F for 15 seconds

c. 165F for 15 seconds

d. 160F for 15 seconds

Question 13: Pork roasts should be cooked to:

1. 145 F. fjor 15 seconds

2. 165 F. for 15 seconds.

3. 145 F. for 4 minutes

4. 165 F. for 4 minutes

Question 14: What can occur if prep tables are not cleaned and sanitized between uses?

a. Time-temperature abuse

b. Off flavors in food

c. Cross-contamination

d. Toxic metal poisoning

Question 15: Cooking food to the required minimum internal temperature:

1. Kills all harmful microorganisms.

2. Reduces foodborne organisms to safe levels while destroying all spores and the toxins they create.

3. Reduces foodborne organisms to safe levels but does not destroy spores or toxins.

4. Does not affect the safety of food.

Question 16: Eggs that will be cooked and hot held for later service must be cooked to an internal temperature of:

1. 140 F. for 15 seconds

2. 165 F. for 15 seconds

3. 145 F. for 15 seconds

4. 155 F. for 15 seconds

Question 17: Which describes the safe handling of shell eggs?

a. Crack several into a large bowl for later preparation.

b. Wash them before putting them in the refrigerator.

c. Remove only as many as needed from the regrigerator for immediate use.

d. Store them at a unit temperature of 60 F.

Question 18: Eggs that will be cooked and hot held for later service must be cooked to an internal temperature of:

1. 140 F. for 15 seconds

2. 145 F. for 15 seconds

3. 155 F. for 15 seconds

4. 165 F. for 15 seconds

Question 19: Chili is cooked in the microwave to 155 F. Halfway through cooking the chili is stirred. It is then allowed to stand for several minutes after cooking. Was the chili properly cooked?

a. Yes, the food was properly cooked in the microwave.

b. No, the cook should not have stirred the food.

c. No, the food was not cooked to the proper temperature.

d. No, the cook should have served the food immediately.

Question 20: What is the proper way to cool a large stockpot of clam chowder?

1. Put the hot stockpot into the walk-in freezer.

2. Put the hot stockpot into the walk-in refrigerator.

3. Divide the clam chowder into smaller containers and place them in an ice-water bath.

4. Allow the stockpot to cool at room temperature.

Question 21: The correct way to taste sauce while preparing it is to:

a. Sample the sauce with a clean finger.

b. Lick the stirring spoon.

c. Taste the sauce with a single-use spoon.

d. Swipe the stirring spoon with a clean finger.

Question 22: To what internal temperature should you cook a roasting chicken for at least 15 seconds?

a. 160F

b. 165F

c. 150F

d. 155F

Question 23: A cook makes soup be combining cooked chicken with raw vegetables. The soup should be cooked to:

1. 145 F. for 15 seconds

2. 155 F. for 15 seconds

3. 165 F. for 15 seconds

4. 135 F. for 15 seconds

Question 24: All of the following are proper methods for thawing frozen food, except

a. Submerging the food under running potable water at a temperature of 100F or lower

b. As part of the cooking process

c. In a microwave, for food that will be cooked immediately

d. In a refrigerator

Question 25: When preparing egg dishes for populations at high risk of contracting foodborne illness,

a. Pooled eggs should be stored ovenight

b. Pasteurized eggs must be used

c. The egg dishes should not contain cooked meat

d. Eggs should be served hard-boiled only

Question 26: What is two-stage cooling?

a. The process by which cooked food is cooled from 125ºF to 70ºF (52ºC to 21ºC) in four hours and then from 70ºF to 41ºF (21ºC to 5ºC) in two hours

b. The process by which cooked food is cooled to 70ºF (21ºC) within four hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional two hours

c. The process by which cooked food is kept at room temperature until it reaches 70ºF (21ºC), and then from 70ºF to 41ºF (21ºC to 5ºC) in an additional four hours

d. The process by which cooked food is cooled from 135ºF to 70ºF (57ºC to 21ºC) within two hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional four hours

Question 27: What temperature must TCS food be reheated to if it will be hot-held?

a. 145 degrees F

b. 165 degrees F

c. 155 degrees F

d. 135 degrees F

Question 28: To what temperature should casseroles containing previously cooked food be cooked?

1. 135 F. for 15 seconds.

2. 165 F. for 15 seconds.

3. 145 F. for 15 seconds.

4. 155 F. for 15 seconds.

Question 29: Food cooked in a microwave should be

a. Left uncovered

b. Stirred or rotated halfway through cooking

c. Served immediately after cooking

d. Cooked at a lower temperature than the standard minimum internal cooking temperature

Question 30: Cooking food to the required minimum internal temperature:

a. Reduces pathogens to safe levels but does not destroy spores or toxins.

b. Kills all harmful pathogens.

c. Does not affect the safety of food.

d. Reduces pathogens to safe levels while destroying all spores and the toxins they create.

Question 31: An unacceptable material for cutting boards is:

a. Soft wood, such as pine.

b. Acrylic

c. Hard plastic

d. Hard wood, such as oak.

Question 32: All of these practices can help prevent time and temperature abuse except

1. Thawing food in a refrigerator at 41 F.

2. Chilling all ingredients used to make tuna salad.

3. Thawing steaks in a microwave and promptly refrigerating them for later use.

4. Leaving food in the refrigerator until all ingredients are ready to be mixed.

Question 33: To what internal temperature should you reheat potentially hazardous food for 15 seconds within 2 hours?

a. 165F

b. 190F

c. 155F

d. 180F

Question 34: To what temperature should eggs for immediate service be cooked?

1. 135 F. for 15 seconds

2. 165 F. for 15 seconds.

3. 155 F. for 15 seconds.

4. 145 F. for 15 seconds.

Question 35: To what internal temperature should you cook a pork chop for at least 15 seconds?

a. 140F

b. 145F

c. 150F

d. 175F

Question 36: What food should NOT be offered on a children's menu:

a. Spaghetti with meat sauce

b. Rare hamburger

c. Grilled cheese sandwich

d. Fried chicken tenders

Question 37: Before placing finely chopped, highly-seasoned raw beef on its menu, a foodservice operation must:

a. Post a consumer advisory.

b. Have recently had a health inspection.

c. Construct a special prep area in the kitchen for this dish only.

d. Get a grading stamp from the meat supplier.