ServSafe DVD 5 Preparation, Cooking & Serving Questions

Thawing Food

  1. What are the four acceptable methods for thawing food?
  1. ______
  2. ______
  3. ______
  4. ______

Preparation

  1. What types of salads have been involved in food borne illness outbreaks?
  1. ______
  2. ______
  3. ______
  4. ______
  5. ______
  1. Why have chicken, tuna, egg, pasta, and potato salad been involved in food borne illness outbreaks?

______

______

  1. What can be done to prevent chicken, tuna, egg, pasta, and potato salads from causing a food borne illness?
  1. ______
  2. ______
  1. How should egg dishes that require little or no cooking be prepared to keep them safe?

______

  1. What are the requirements for serving eggs to high-risk populations?

a.______

b. ______

  1. How can you keep produce safe when preparing it?

a. ______

b. ______

c. ______

d. ______

General Cooking Requirements

1. What is the only way to reduce microorganism in food to safe levels?

______

____________

  1. What must you do when checking temperature of cooked food to get an accurate reading?

a.______

b.______

  1. Does cooking food destroy spores or toxins that may be on it?

______

______

Specific Cooking Requirements

  1. What is the minimum internal cooking temperature for each of these items?
  1. Scrambled eggs that will be served immediately. ______
  1. Roast Duck ______
  1. Pork Sausage (ground meat) ______
  1. Stuffed Pasta ______
  1. Injected Roasts ______
  1. Lamb chops ______
  1. Eggs cooked in a microwave ______
  1. Beef Roast ______
  1. Grilled Salmon ______
  1. What procedure should be followed when cooking food in a microwave?

a.______

b.______

c.______

d.______

Cooling Food

  1. What temperature requirements must be met when cooling TCS food?

a.______

______

  1. Why is it important to get the food from 135 F to 70 F (57 C to 21 C) in the first two hours?

a.______

______

b.______

______

  1. What should you do if food has not reached 70 F (21 C) within the first two hours when cooling it?

______

  1. If you cool food from 135 F to 70 F (57 C to 21 C) in 1 ½ hours, how long do you have to cool the food to 41 F (5 C) or lower?

a.______

  1. Why should large quantities of hot food not be placed in a refrigerator to cool?

a.______

b.______

  1. What should you do before cooling food to help it cool faster?

a.______

b.______

  1. What are these safe methods for cooling food?

a.______

b.______

c.______

Reheating Food

  1. What are the requirements for reheating TCS food?

______

______

  1. What should you do if food has not reached 165 F (74 C) for fifteen seconds within two hours when reheating it?

a.______

Holding Food

  1. At what temperatures should hot and cold TCS food be held?

a.______

b.______

  1. How often should you check the temperature of food being held for service?

a.______

b.______

  1. What should you do if after four hours the food is not at the proper temperature?

______

Serving Food

  1. What precautions should be taken to keep food safe when using serving utensils?

a.______

b.______

c.______

d.______

  1. How can you minimize bare-hand contact with food that is cooked or ready to eat?

______

  1. What can servers do to prevent contamination when handling glassware and dishes?

a.______

b.______

c.______

  1. What can servers do when handling ice to prevent contamination?

a.______

b.______

  1. What can be done to prevent contamination on food bars and buffets?

a.______

b.______

c.______

d.______

______