ServSafe Practice Test Chapter 6 – Food Preparation

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

19

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?

2 / 30

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

3 / 30

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

4 / 30

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

5 / 30

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

6 / 30

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

7 / 30

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

8 / 30

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

9 / 30

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

10 / 30

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

11 / 30

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

12 / 30

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

13 / 30

Which food item requires the highest minimum internal cooking temperature?

14 / 30

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

15 / 30

Single-use gloves are mandatory for:

16 / 30

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

17 / 30

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

18 / 30

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

19 / 30

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

20 / 30

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

21 / 30

When serving food, it is important to:

22 / 30

Which practice helps prevent contamination when serving food?

23 / 30

Cold foods must be held at or below:

24 / 30

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

25 / 30

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

26 / 30

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

27 / 30

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

28 / 30

What is the minimum internal cooking temperature for whole chicken?

29 / 30

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

30 / 30

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

Your score is

See also:

ServSafe 80 (MCQ) Diagnostic Test (English)

Charpterwise ServSafe Test [Quiz + PDF]

Topics Wise Quiz

ServSafe Practice Test Espanol

Official Website: ServSafe Official Website

Official Test on Chapter 6 Quiz: Chapter 6 Quiz PDF