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ServSafe Chapter 4

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What do you remember about the introduction of the flow of food?

Created Date 05.26.20
Last Updated 05.27.20
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Topics of this game:
  • _______ __ _____ is the path food takes throughout your operation. From buying the food to serving food.
  • Food is being abused whenever it is handled in the following ways: cooked to the wrong internal temperature, held at the wrong temperature, and ….
  • The temperature range in which pathogens grow much faster is?
  • Soup on the hot holding line fell below 135°F after 2 hours. What corrective action should be taken?
  • Three types of commonly use thermometers in food service operations are: bimetallic stemmed thermometer, thermistors, and ___________.
  • Different probes are used to measure different items. This probe checks the temperature of liquids, such as soups and sauces.
  • This type of temperature probe checks the temperature of flat cooking equipment.
  • This type of temperature probe is used to check the internal temperature of food, especially thin food, such as hamburgers.
  • This type of probe is used to check temperatures in coolers (refrigerators) and ovens.
  • Thermometers used to measure the temperatures of food must be accurate to within…
  • Which probe should be used to check the temperature of a chicken breast?
  • Which practice can help prevent time-temperature abuse?
  • Which practice can help prevent cross-contamination?
  • What device can be used to monitor both time & temperature abuse during shipment of food?
  • How long can food stay in the temperature danger zone before it must be thrown out?