Food preservation does all of the following EXCEPT: |
Promotes the growth of microorganisms |
In degrees Fahrenheit, what is the temperature range of the Danger Zone? |
41 to 135 |
Reheated food items must be heated for a minimum of 15 seconds to at least: |
165° F |
The preservation technique that attempts to remove moisture is: |
Dehydration |
"Chilling" is most commonly practiced by: |
Commercial food distributers |
All of the following are Time/Temperature Control for Safety Food (TCS) EXCEPT: |
Processed garlic oil mixtures |
Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in: |
10 to 20 minutes |
It is important that food servers are trained to know food ingredients because: |
They will need to help customers who have food allergies. |
The best temperature for short-term refrigeration storage is: |
Below 41° F |
Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately? |
Pasteurization |
Food Handler- Assessment Four
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