ServSafe Test Question Answers on Food Preparation [Free Quiz]

Coolers are designed to cool hot food quickly.

Cook a whole turkey to a minimum internal cooking temperature of 155˚F (68˚C) for 15 seconds.

The first step in cooling TCS food is to cool it from 135˚F to 70˚F (57˚C to 21˚C) within three hours.

Fish cooked in a microwave must be cooked to a minimum internal temperature of 145˚F (63˚C)

Which of the following (select four) acceptable methods of thawing food?

Match each food item with its minimum internal cooking temperature by dragging the following options (in ascending order)

1. Stuffed pasta
2. Minced seafood
3.  Swordfish steaks
4. Roasts of pork
5. Rice/ Pasta
6. Glazed carrots for hot-holding

When raw meat or seafood required to wash thoroughly under running water?

Match the alternate cooking times with the following temperatures (move the temp by dragging according to the same timing order)

1. 18 minutes
2. 28 minutes
3. 8 minutes
4. 5 minutes
5. 12 minutes
6. 112 minutes

Beef stew must be cooled from 135F to 70F within ____ hours and From 70F to 41F or lower in the next _____ hours

What is the minimum internal cooking temperature for eggs that will be hot-held for later service?

What is the danger when thawing food at room temperature?

What must you do immediately after thawing food in a microwave?

What is the minimum internal cooking temperature for stuffed pork chops?

What are the time and temperature for reheating TCS food for holding?

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?

What is the correct way to cool a 30-pound turkey?

What you should do, “If food has not reached 70˚F within 2 hours”?

When food can be reheated to any temperature for Immediate Service? (select all that apply)

Who is responsible to write or adopt code that regulates retail and foodservice operations?

To cool food safely, what are the time and temperature parameters a food handler must know (select all that apply)