ServSafe Test Question Answers in Chapter 6: Food Preparation [Free Quiz] is based on the 7th 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 both the ServSafe Food Protection Manager test and ServSafe Food Handler certificate course preparation.
ServSafe Chapter 6 Practice Test
Practice Test Name | ServSafe Practice Test 2023 |
Test Prep for | ServSafe Food Manager and Food Handler |
Type of test | Sample Quiz Test |
Total Questions in the Test | 20 questions |
Question Type | Multiple-Choice Question Answers |
Printable & Editable PDF | Yes Download link is given below |
Topic Covered | Chapter 6- The Flow of Food: Preparation |
Test Language | English |
ServSafe Chapter 6- Quiz
The Flow of Food: Preparation
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Free ServSafe Test (Chapter 6- The Flow of Food: Preparation) Quiz
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The official ServSafe Manager Practice Test exam has 80 multiple-choice questions. A minimum score of 75% or higher is required to pass the exam. This is obtained by answering at least 60 out of 80 questions correctly.
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Question 1 of 20
1. Question
1 pointsCoolers are designed to cool hot food quickly.
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Question 2 of 20
2. Question
1 pointsCook a whole turkey to a minimum internal cooking temperature of 155˚F (68˚C) for 15 seconds.
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Question 3 of 20
3. Question
1 pointsThe first step in cooling TCS food is to cool it from 135˚F to 70˚F (57˚C to 21˚C) within three hours.
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Question 4 of 20
4. Question
1 pointsFish cooked in a microwave must be cooked to a minimum internal temperature of 145˚F (63˚C)
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Question 5 of 20
5. Question
1 pointsWhich of the following (select four) acceptable methods of thawing food?
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Question 6 of 20
6. Question
1 pointsMatch each food item with its minimum internal cooking temperature by dragging the following options (in ascending order)
- Stuffed pasta
- Minced seafood
- Swordfish steaks
- Roasts of pork
- Rice/ Pasta
- Glazed carrots for hot-holding
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165⁰F for 15 Seconds
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155⁰F for 15 Seconds
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145˚F (63˚C) for 15 seconds
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145⁰F for 4 Minutes
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135⁰F for 15 Seconds
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135˚F (57˚C)
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Question 7 of 20
7. Question
1 pointsWhen raw meat or seafood required to wash thoroughly under running water?
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Question 8 of 20
8. Question
1 pointsMatch the alternate cooking times with the following temperatures (move the temp by dragging according to the same timing order)
- 18 minutes
- 28 minutes
- 8 minutes
- 5 minutes
- 12 minutes
- 112 minutes
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138˚F(59˚C)
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136˚F(58˚C)
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142˚F(61˚C)
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144˚F(62˚C)
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140˚F(60˚C)
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130˚F(54˚C)
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Question 9 of 20
9. Question
1 pointsBeef stew must be cooled from 135F to 70F within ____ hours and From 70F to 41F or lower in the next _____ hours
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Question 10 of 20
10. Question
1 pointsWhat is the minimum internal cooking temperature for eggs that will be hot-held for later service?
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Question 11 of 20
11. Question
1 pointsWhat is the danger when thawing food at room temperature?
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Question 12 of 20
12. Question
1 pointsWhat must you do immediately after thawing food in a microwave?
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Question 13 of 20
13. Question
1 pointsWhat is the minimum internal cooking temperature for stuffed pork chops?
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Question 14 of 20
14. Question
1 pointsWhat are the time and temperature for reheating TCS food for holding?
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Question 15 of 20
15. Question
1 pointsWhat is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?
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Question 16 of 20
16. Question
1 pointsWhat is the correct way to cool a 30-pound turkey?
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Question 17 of 20
17. Question
1 pointsWhat you should do, “If food has not reached 70˚F within 2 hours”?
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Question 18 of 20
18. Question
1 pointsWhen food can be reheated to any temperature for Immediate Service? (select all that apply)
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Question 19 of 20
19. Question
1 pointsWho is responsible to write or adopt code that regulates retail and foodservice operations?
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Question 20 of 20
20. Question
1 pointsTo cool food safely, what are the time and temperature parameters a food handler must know (select all that apply)
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Charpterwise ServSafe Test [Quiz + PDF]
- Chapter 1- Providing Safe Food
- Chapter 2- Forms of Contamination
- Chapter 3- Personal Hygiene (Safe Food Handler)
- Chapter 4- Flow of Food: An Introduction
- Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage
- Chapter 6- Flow of Food: Preparation
- Chapter 7- Flow of Food: Service
- Chapter 8- Food Safety Management Systems
- Chapter 9- Safe Facilities and Pest Management
- Chapter 10- Cleaning and Sanitizing
ServSafe Practice Test (English)
- ServSafe Practice Test 1 (40 Question)
- ServSafe Practice Test 2 (40 Question)
- ServSafe Practice Test 3 (40 Question)
- ServSafe Practice Test 4 (40 Question)
ServSafe Practice Test Espanol
- ServSafe Practice Test 2020 (Espanol) (SET -1)
- ServSafe Practice Test 2020 (Espanol) (SET -2)
- ServSafe Practice Test 2020 (Espanol) (SET -3)