ServSafe Practice Test Chapter 6

ServSafe Practice Test Chapter 6—Food Preparation [Free Quiz] is based on the 8th Edition for Safe Food Handler and Food Manager certification exam test preparation. This practice test is a sample ServSafe test prep multiple-choice question with answers. It will help prepare for the ServSafe Food Protection Manager test and the ServSafe Food Handler certificate course.

Master essential food safety practices with our comprehensive ServSafe Practice Test for Chapter 6—Food Preparation. This detailed guide covers vital topics, including preparation practices, cooking, cooling, reheating food, and holding and serving techniques, ensuring you’re equipped to handle food safely and prevent foodborne illnesses.

Each practice question reinforces your knowledge of maintaining food safety standards, from understanding minimum cooking temperatures to adequate food storage and serving methods. Perfect for food service professionals looking to ace their ServSafe certification, our practice test provides explicit, accurate scenarios to test your readiness. Dive into our practice test to boost your food safety expertise and prepare confidently for the ServSafe exam.

ServSafe Practice Test Chapter 6

Practice Test Name	ServSafe Practice Test 2024
Test Prep for	ServSafe Food Manager and Food Handler
Type of test	Sample Quiz Test
Total Questions in the Test	30 MCQs
Question Type	Multiple-Choice Question Answers
Printable & Editable PDF	N/A
Topic Covered	Chapter 6- The Flow of Food: Preparation
Test Language	English

ServSafe Chapter 6- Food Preparation 30 MCQs

136

ServSafe Practice Test Chapter 6- The Flow of Food: Preparation

ServSafe Practice Test

Chapter 6- The Flow of Food: Preparation
ServSafe Food Handler and Food Manager certification
Total Items: 30
Explanation Included: YES
Free Quiz on Chapter 6- No Registration is required

1 / 30

What practice should be used to minimize the risk of contamination when tasting food during preparation?

(A) Use a separate spoon each time

(B) Taste directly from the cooking pot

(D) Reuse the same spoon after wiping it clean

2 / 30

When preparing a dish containing allergens, what is a key practice to follow?

(A) Use color-coded cutting boards

(B) Cook allergens separately

(D) Increase cooking temperatures

3 / 30

For safety, eggs that will be served immediately must be cooked to a minimum internal temperature of:

(A) 135˚F

(B) 145˚F

(D) 165˚F

4 / 30

What is the minimum internal temperature required for cooking vegetables for hot holding?

(A) 135˚F

(B) 145˚F

(D) 165˚F

5 / 30

The most effective way to prevent foodborne illness while serving food is to:

(A) Serve food quickly

(B) Use disposable dishes

(D) Limit customer interactions

6 / 30

What is a critical guideline when serving bread or rolls to guests?

(A) Re-serving uneaten bread

(B) Serving directly with bare hands

(D) Offering shared condiment containers

7 / 30

To verify that hot holding equipment is holding food at the correct temperature, you should:

(A) Taste the food

(B) Measure the temperature every two hours

(D) Ask customers about food temperature

8 / 30

What is the primary reason for keeping food covers and sneeze guards over food?

(A) To keep the food warm

(B) To enhance food presentation

(D) To reduce cooking times

9 / 30

Which method is not recommended for reheating food to be served immediately?

(A) In a microwave

(B) On a stovetop

(D) In an oven

10 / 30

When using ice paddles to cool food, it is important to:

(A) Stir the food frequently

(B) Cover the food tightly

(D) Add hot water periodically

11 / 30

Which of the following is a critical factor in food safety during preparation?

(A) Color of cutting boards

(B) Use of hairnets

(D) Choosing organic ingredients

12 / 30

Glazed carrots being hot-held should be kept at an internal temperature of at least:

(A) 125˚F

(B) 135˚F

(D) 155˚F

13 / 30

Which food item requires the highest minimum internal cooking temperature?

(A) Whole chicken

(B) Swordfish steaks

(D) Pork chops

14 / 30

Pork chops should be cooked to a minimum internal temperature of:

(A) 135˚F for 15 seconds

(B) 145˚F for 15 seconds

(D) 165˚F for 15 seconds

15 / 30

Single-use gloves are mandatory for:

(A) Handling raw ingredients in the kitchen

(B) Cleaning utensils

(D) Taking customer orders

16 / 30

Which item is most likely to cause cross-contamination when serving?

(A) Using tongs for salads

(B) Allowing guests to serve themselves with shared utensils

(D) Providing individual packets of condiments

17 / 30

The maximum allowable time for holding cold food without temperature control is:

(A) 2 hours

(B) 4 hours

(D) 8 hours

18 / 30

Which one of these practices is unacceptable while holding food for service?

(A) Using a thermometer to regularly check the temperature

(B) Covering food to protect it from contamination

(D) Holding without adequate temperature control

19 / 30

Reheated food for immediate service should reach an internal temperature of at least:

(A) 135˚F

(B) 145˚F

(D) 165˚F

20 / 30

What is a critical step when cooling food to prevent bacterial growth?

(A) Cool from 135˚F to 70˚F within six hours

(B) Cool from 135˚F to 70˚F within two hours

(D) Cool from 135˚F to 70˚F within three hours

21 / 30

When serving food, it is important to:

(A) Change gloves hourly

(B) Use the same gloves for cooking and serving

(D) Ensure gloves are used when directly handling ready-to-eat foods

22 / 30

Which practice helps prevent contamination when serving food?

(A) Using clean and sanitized utensils

(B) Serving with bare hands

(D) Allowing customers to reuse their utensils

23 / 30

Cold foods must be held at or below:

(A) 32˚F

(B) 41˚F

(D) 60˚F

24 / 30

What is the minimum temperature at which hot food should be held to prevent bacterial growth?

(A) 125˚F

(B) 135˚F

(D) 155˚F

25 / 30

After reheating, food for hot holding must reach an internal temperature of:

(A) 135˚F for 15 seconds

(B) 145˚F for 15 seconds

(D) 165˚F for 15 seconds

26 / 30

Which of the following is a recommended method to cool a large pot of chili effectively?

(A) Leaving it at room temperature overnight

(B) Placing it in an ice-water bath and stirring

(D) Covering it with a lid in the cooking area

27 / 30

Ground beef patties must be cooked to a minimum internal temperature of:

(A) 135˚F

(B) 145˚F

(D) 165˚F

28 / 30

What is the minimum internal cooking temperature for whole chicken?

(A) 145˚F for 15 seconds

(B) 155˚F for 15 seconds

(D) 135˚F for 15 seconds

29 / 30

Before preparing food, what minimum length of time should handwashing last?

(A) 5 seconds

(B) 10 seconds

(D) 30 seconds

30 / 30

Which of the following is NOT an acceptable method for thawing food?

(A) In the cooler

(B) On the countertop at room temperature

(D) Under running drinkable water at 70˚F or lower

Your score is

See also:

MainPage- Free ServSafe Practice Test 2024 – Study Guide 8th Edition

ServSafe 80 (MCQ) Diagnostic Test (English)

ServSafe Practice Test and Answer Key 2022
ServSafe Final Exam – 80 Questions and Answers
ServSafe Practice Test 4 (40 Questions) (New)

Charpterwise ServSafe Test [Quiz + PDF]

Topics Wise Quiz

ServSafe Practice Test Espanol

ServSafe Practice Test 2022 (Espanol) (SET -1)
ServSafe Practice Test 2023 (Espanol) (SET -2)
ServSafe Practice Test 2024 (Espanol) (SET -3)

Official Website: ServSafe Official Website

Official Test on Chapter 6 Quiz: Chapter 6 Quiz PDF