ServSafe Ch. 6 Review

3. ___________ of pork, beef, veal, and lamb should be cooked to 145˚F (63˚C) for four minutes.
8. All ___________, including fish, shellfish, and crustaceans, should be cooked to 145˚F (63˚C) for 15 seconds.
9. Improperly thawed food can support the growth of _____________.
11. Wash all fresh produce in this before cutting, combining, cooking, or serving it.
14. When using this appliance, cook all raw animal foods to 165°F for 15 sec. (internal temp).
15. This is the best place to thaw food.
16. Never use this as an ingredient if it was used to keep food cold.
18. If your operation mainly serves ____________ populations, you should avoid serving raw or undercooked TCS foods like over-easy eggs or rare hamburgers.
19. A _____________ advisory requires you to disclose any raw or undercooked TCS items on your menu.
20. Only use leftover TCS ingredients if they were __________ for less than 7 days at 41˚F or lower.

1. A large professional appliance used to cool foods quickly.
2. This type of beef, commonly used to make hamburgers, should be cooked to 155°F for 17 seconds.
4. This can be used to stir foods to cool them down quickly.
5. These may be served immediately at 145°F for 15 seconds or hot-held at 155°F for 17 seconds.
6. Food from plants, including fruits, vegetables, grains, and legumes that will be hot-held for ____________ should be cooked to 135˚F.
7. In this type of cooking, you should NEVER cook the food longer than 60 minutes during the initial stage.
10. Total amount of time allowed to cool down to 41°F.
12. This is a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
13. All food of this type should be cooked to 165°F for <1 sec. (internal temp).
17. When checking temperatures, insert the thermometer stem or probe into the __________ part of the food.