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1-29.
Which of the following types of
food should never be saved as
leftovers?
1.
Meats that are cut or sliced
2.
Unopened individual serving
containers
3.
Ground or chopped foods
4.
Cooked pork products
1-30.
The meat–cutting room should be
maintained at what specific
temperature?
1.
40°F
2.
50°F
3.
60°F
4.
70°F
1–31.
After what specific number of hours
should protein foods that have been
held at temperatures between 40°F
and 140°F be considered unsafe for
consumption?
1.
5
2.
2
3.
3
4.
4
1–32.
An MS keeps a leftover roast of
beef on a table for 45 minutes one
afternoon while cleaning the
refrigerator.
The MS has it out
for another half hour the next day
to prepare sandwiches.
Exactly how
much longer may the roast beef be
safely kept out of the
refrigerator?
1.
1 hours and 45 minutes
2.
2 hours and 45 minutes
3.
3 hours and 45 minutes
4.
4 hours and 45 minutes
1–33.
Which of the following statements
concerning preparation of food is
correct?
1.
Hand preparation decreases the
chance of contamination
2.
Hand preparation increases the
length of time that foods can
be held as leftovers
3.
Hand prepared protein foods can
only be held as leftovers for
12 hours
4.
Hand prepared protein foods
should not be used as leftovers
1–34.
For which of the following reasons
should foods that are to be
refrigerated be placed in shallow
pans to a depth of not more than 3
inches?
1.
To make sure the pan does not
spill while in chilled storage
2.
Because more than 3 inches will
make the pan too heavy to carry
3.
To allow the food to cool
faster
4.
Because 3 inches is the maximum
allowable amount of food that
you can save as leftovers
1–35.
Leftover stew will be unsafe for
use after being chilled and stored
for what minimum number of hours?
1.
12
2.
24
3.
36
4.
48
1–36.
For which of the following reasons
will bacteria spread rapidly
through frozen meat that has been
thawed?
1.
Freezing hardens the tissue
2.
Freezing breaks down the tissue
3.
Freezing strengthens the
bacteria
4.
Freezing dries out the tissue
4
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