Multiple Choice Questions

Open one container in the batch and insert your thermometer. If the contents of that container can't be used immediately, throw it away.
  • Small liquid containers
  • Food-Specific Thermometers
  • Quick Thawing method
  • Slow Thawing method
Preheat hot holding stations - steam tables, soup warmers, crock-pots and other heated surfaces - before placing food in them.Hot food is kept at 135°F or higher. It should be measured for temperature in more than one place using a metal stemmed thermometer at least every two hours. Make sure it stays at the correct temperature throughout your shift. Hot foods must be at 135°F or above before placing in a hot holding unit. After placing food on a steam table, stir regularly to avoid cold spots.If leftover food is reheated for hold holding, it must reach an internal temperature of 165°F in all parts of the food before placed in the steam table.
  • Holding cold foods
  • Reheating foods
  • Holding hot foods
  • Serving Hot and Cold Foods
Use this device to measure just one type of food (meat, deep-fried foods, candy, etc.) and no other.
  • Stove/oven/hot holding stops working...
  • Soft, flexible bulk containers
  • Which one of the following is true?
  • Food-Specific Thermometers
Never use a mercury thermometer or a glass thermometer to measure foods. They could break and contaminate what you're measuring.
  • NTS
  • Equipment Thermometers
  • Stove/oven/hot holding stops working...
  • Cut it up
Chill pots of hot food, such as soup, by placing the pot in a larger container and surrounding the pot with ice. Stir the food frequently so that it chills evenly to 41°F or colder.
  • Correct Readings
  • Ice water bath
  • Reheating foods
  • Temperature logs
A thermometer that is used to measure internal temperatures of food. Insert the lower third of its pointed metal stem into the food and read the circular gauge. This thermometer should never be left in food that is cooking in an oven, microwave or on a stove. Health inspectors generally prefer you to use another probe-type thermometer.
  • Digital Thermometers
  • Bimetal stemmed thermometers
  • Thermometer maintenance
  • Time Temperature Indicator
TurkeyChickenWild GameMinimum Internal Temperature: 165 FHeld How Long?: < 1 secGround BeefGround PorkEggs (not consumed right away)Minimum Internal Temperature: 155 FHeld How Long?: 17 secsWhole intact beefWhole porkSeafoodEggs (consumed right away)Minimum Internal Temperature: 145 FHeld How Long?: 15 secs
  • Foods while cooking
  • Blast chiller
  • Types of meat
  • Temperature logs
Always calibrate a probe thermometer after it has been bumped or dropped. Thermometers MUST be cleaned and sanitized after each use.Steps to calibrate a bimetal thermometer:-Place the measuring tip in a clean container of half ice, half water. Make sure that the tip doesn't touch the bottom or edge of the container.-30 seconds after the gauge needle stops moving, turn the calibration nut until the needle reads 32°F.This method works for thermocouples and digital thermometers. If they require adjustment, try replacing the battery. If that doesn't work, tell your manager.The stem of the thermometer must be cleaned and sanitized before and after use. Never insert a dirty thermometer into food.
  • Time Temperature Indicator
  • Thermometer maintenance
  • Bimetal stemmed thermometers
  • Serving Hot and Cold Foods
Insert the sensor device into the center of the food. For example, the thickest part of a roast or the middle of a pot of soup. Take a measurement in at least two places. Make sure the stem of the thermometer doesn't touch bone. This can give the wrong temperature.
  • Blast chiller
  • Foods while cooking
  • Temperature logs
  • Slow Thawing method
Stack two frozen packages with the thermometer placed in between.
  • Quick Thawing method
  • Thermocouple
  • Hot water is off
  • Frozen packages
Probe thermometers are used to measure the internal temperature of food.Avoid touching the sensor probe against the container sides or bottom. These could be warmer than the food and give a false reading.
  • Batch cooking
  • Correct Readings
  • Quick Thawing method
  • Temperature logs
Fold the container back on itself with the thermometer nestled in the fold. Be careful not to penetrate the material.
  • Small liquid containers
  • Food-Specific Thermometers
  • Soft, flexible bulk containers
  • Major service interruptions
Place the pan of food in a blast chiller, if your workplace has one. Once food has cooled, move it to a larger, covered storage container.NOTE: Never place a large pot of hot food in the refrigerator. It will raise the temperature inside the fridge into the 'Danger Zone' and the food in the pot will not cool quickly enough, allowing large amounts of bacteria to grow.
  • Quick Thawing method
  • Batch cooking
  • Foods while cooking
  • Blast chiller
Place turkey into the refrigerator right away after you sliced it into serving portions.
  • You cooked a 25-pound turkey for making sandwiches. Which one of the following will keep the turkey safe?
  • Which one of the following is true?
  • Quick Thawing method
  • Hot water is off
155°F
  • A casserole made with ground beef must be cooked at lest to an internal temperature of:
  • To properly keep food cold for a display:
  • You cooked a 25-pound turkey for making sandwiches. Which one of the following will keep the turkey safe?
  • Leftover chicken is safe to serve if the chicken is reheated to a minimum internal temperature of:
Measure temperatures in ovens, refrigeration equipment, holding carts and other cooking, storage or serving equipment. Place refrigerator thermometers in a place where they are easy to read.
  • Foods while cooking
  • Equipment Thermometers
  • Time Temperature Indicator
  • Quick Thawing method
Measure temperature by inserting the pointed metal tip into the food and reading the digital display.
  • Digital Thermometers
  • Thermocouple
  • Equipment Thermometers
  • Foods while cooking
Thaw food in microwave over only if it will then be cooked immediately
  • Ice water bath
  • Microwave Thawing method
  • Digital Thermometers
  • Major service interruptions
Cut large food items, like cooked meats, into smaller portions and then place in the refrigerator.
  • Thermocouple
  • Batch cooking
  • Cut it up
  • Quick Thawing method
Prepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out.
  • Correct Readings
  • Blast chiller
  • Batch cooking
  • Reheating foods
Hot food that can't be served within four hours should be cooled and placed in refrigerated storage. State law requires that foods be chilled from 135°F to 70°F within two hours, and then dropped from 70° to 41°F within four hours.hot foods must pass through the Danger Zone within a total of six hours to be considered safe.
  • Holding hot foods
  • Shallow pans
  • Holding cold foods
  • Cooling foods
If food does not cool to 41°F within the six hours, don't save it - throw it out.Foods that do cool properly and are ready for refrigeration should be labeled, listing the contents as well as the date and time prepared.Food that is cooked and then cooled may need to be heated again. When you must reheat food, do it very quickly (within one hour) to 165°F.The right way to do this is on the stove burners, or in microwave ovens, convection ovens, or double boilers.Do not use anything that will heat the food slowly, because it takes too long to pass the Danger Zone.Stir the food to be sure that all parts of it are hot.Then use your metal stem thermometer to check the temperature.Reheat foods to 165°F.
  • Hot & prepared foods
  • Holding hot foods
  • Foods while cooking
  • Reheating foods
Measures temperature electronically by inserting its probe into the food.
  • Frozen packages
  • Thermocouple
  • Digital Thermometers
  • Hot water is off
do not let food stand at room temperature because that will allow germs to grow. Store foods in a refrigerator, refrigerated display case, in ice, or other approved method.Always hold cold foods at 41°F or less. Fish, shellfish, poultry, milk and red meat will stay safe longer if you cold hold them at or below 40°F. Use the metal stem thermometer to check food in salad bars and in coolers.If you use ice to keep the food cold on a salad bar or food display, be sure that the ice comes up to the level of the food that is in the pan or the dish. Food must be colder than 41°F when you put it in the ice.Cold food is held at 41°F or lower to keep germs from growing. It should be measured for temperature using a probe thermometer at least every four hours.Make sure that the holding unit's lighting is far enough away from the food to keep from heating it.
  • Hot & prepared foods
  • Reheating foods
  • Holding hot foods
  • Holding cold foods
When having problems with water, sewer, power or heating, the best course of action is to close the restaurant until these essential services are restored.
  • Food-Specific Thermometers
  • Major service interruptions
  • Refrigeration is out
  • Serving Hot and Cold Foods
It looks like a label on a food package. This thermometer contains liquid crystals that change color if it reaches an unsafe temperature. This tells you if food has been in the Danger Zone.
  • Ice water bath
  • Time Temperature Indicator
  • Thermometer maintenance
  • Bimetal stemmed thermometers
The ice needs to be leveled with the food
  • When you display food in the ice:
  • To properly keep food cold for a display:
  • Which one of the following is true?
  • Food-Specific Thermometers
Place the food in the prep sink under cold, running water for no more than two hours. Afterward, clean and sanitize the sink and anything else the water may have touched
  • Correct Readings
  • Quick Thawing method
  • Digital Thermometers
  • Blast chiller
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Multiple Choice Questions
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