Foods 2 objective 2.04

Which item CANNOT be re-served in a restaurant?
1. Package of crackers
2. Packets of mayonnaise
3. Packets of ketchup
4. Tomato garnish
Which is an appropriate method of replenishing food on a self-service bar?
1. Discard potentially hazardous food after eight hours if not held at or above 140°F
2. Keep hot foods at an internal temperature of 40°F or higher
3. Mix stale food with the remaining food on the bar
4. Mix fresh food with the remaining food on the bar
Which is an IMPROPER practice for serving food?
1. Hold coffee cups by their handles
2. Hold flatware and utensils by the food contact surface
3. Hold glass ware and utensils by the contact surface
4. Hold flatware and utensils by the food contact surface
Which is an incorrect serving method?
1. Holding cups by the rim
2. Holding flatware by the handle
3. Holding glassware by the stem
4. Serving soup with a long-handled ladle
Which is an incorrect serving method?
1. Holding cups by the rim
2. Holding flatware by the handle
3. Holding glassware by the stem
4. Serving soup with a long-handled ladle
Serving utensils should be:
1. Used to handle only two foods at a time
2. Stored in the food as long as the handles extend above the rim
3. Used to handle more than one food at a time
4. Wiped with a clean cloth after falling on the floor.
How often should the internal temperature of cold foods be checked using a calibrated thermometer?
1. One
2. Two
3. Four
4. Six
Cold potentially hazardous food should be held at a MAXIMUM of what temperature ?
1. 41°F
2. 51°F
3. 61°F.
4. 65°F
Several potentially hazardous cold food items are held on a cafeteria line. How can the servers ensure that these items are safe to eat?
1. Add fresh cold food to the food already being held on the line to keep it cold
2. Check the internal temperature of the cold food with a thermometer every two hours
3. Discard the cold food after five hours if it has not been held at 41°F or below
4. Rechill food that warms to 61°F by adding more ice
Which statement is NOT true about safely delivering meals off site?
1. Clean and sanitize the inside of delivery vehicles regularly
2. Deliver uncovered foods
3. Practice good personal hygiene when distributing food
4. Use rigid, insulated food containers capable of maintaining temperatures above 140°F for hot foods
What is NOT a sanitary method of holding glassware during beverage service?
1. By the bottom
2. By the middle
3. By the rim
4. By the stem
What hazard is associated with mixing new food with food already on a buffet?
1. Cross-contamination
2. Poor personal hygiene
3. Temperature abuse
4. Time holding abuse

Foods 2 objective 2.04

Quiz