TEXAS FOOD HANDLERS FINAL EXAM ACTUAL QUESTIONS
AND ANSWERS GUARANTEE A+
✔✔Leftover chicken is safe to serve if the chicken is reheated to a minimum internal
temperature of:
A. 140°F
B. 165°F
C. 155°F
D. 130°F - ✔✔B. 165°F
✔✔You cooked a 25-pound turkey for making sandwiches. Which one of the following
will keep the turkey safe for human consumption?
A. Let turkey cool on the counter for three hours before slicing and refrigerating.
B. Place turkey into the refrigerator after it has been on the counter for two hours.
C. Place turkey into the refrigerator right away after you sliced it into serving portions.
D. Place the whole turkey into the refrigerator right away and slice it tomorrow morning
before lunch. - ✔✔C. Place turkey into the refrigerator right away after you sliced it into
serving portions.
✔✔When you display food in ice:
A. The food can be room temperature.
B. The food must sit on top of the ice.
C. food must be 41°F or colder.
D. The food must be 50°F or colder. - ✔✔C. food must be 41°F or colder.
✔✔Poultry being cooked should reach an internal temperature of...
A. 130°F
B. 165°F
C. 185°F
D. 155°F - ✔✔B. 165°F
✔✔A casserole made with ground beef must be cooked at least to an internal
temperature of:
A. 160°F
B. 165°F
C. 150°F
D. 155°F - ✔✔D. 155°F
✔✔Which one of the following is true?
A. Food thermometers should be checked regularly for accurate temperature readings.
B. The cook is the only person who needs to use a thermometer.
C. When taking a temperature of meat, place the thermometer stem or probe into the
thinnest part of the meat (usually near the edge)
, D. After taking the temperature, it is not necessary to clean and sanitize the
thermometer before putting it away. - ✔✔A. Food thermometers should be checked
regularly for accurate temperature readings.
✔✔Equipment such as slicers should be cleaned and sanitized...
A. When they appear dirty.
B. Weekly.
C. Daily.
D. After each task. - ✔✔D. After each task.
✔✔Where are cleaning cloths kept when not using them to clean surfaces?
A. In containers of sanitizing solution.
B. In the refrigerator, to prevent the growth of bacteria.
C. In your apron pocket, in case they're needed quickly.
D. In cupboards, well away from food. - ✔✔A. In containers of sanitizing solution.
✔✔A bleach sanitizing solution usually consists of...
A. One cup of bleach to one gallon of water
B. Equal parts liquid detergent and water
C. 50-100 ppm of bleach/chlorine
D. One capful of powdered detergent to one gallon of water - ✔✔C. 50-100 ppm of
bleach/chlorine
✔✔The MOST important reason to properly wash and sanitize a cutting board is:
A. To prevent contamination from one food to another food.
B. To make the equipment work better and last longer.
C. To eliminate odors from getting onto other food.
D. To make the equipment look cleaner. - ✔✔A. To prevent contamination from one
food to another food.
✔✔Which step is NOT part of the three-sink cleaning process?
A. Sanitize dishes in a chemical solution.
B. Wash pre-scraped dishes in hot water and detergent.
C. Rinse cleaned dishes under hot, running water.
D. Dry clean, sanitize dishes with a towel. - ✔✔D. Dry clean, sanitize dishes with a
towel.
✔✔The BEST way to check the strength of the sanitizing solution is to:
A. Smell for bleach
B. Touch for a slimy feel
C. Use a special meter
D. Use test strips - ✔✔D. Use test strips
✔✔The process for washing dishes by hand is:
AND ANSWERS GUARANTEE A+
✔✔Leftover chicken is safe to serve if the chicken is reheated to a minimum internal
temperature of:
A. 140°F
B. 165°F
C. 155°F
D. 130°F - ✔✔B. 165°F
✔✔You cooked a 25-pound turkey for making sandwiches. Which one of the following
will keep the turkey safe for human consumption?
A. Let turkey cool on the counter for three hours before slicing and refrigerating.
B. Place turkey into the refrigerator after it has been on the counter for two hours.
C. Place turkey into the refrigerator right away after you sliced it into serving portions.
D. Place the whole turkey into the refrigerator right away and slice it tomorrow morning
before lunch. - ✔✔C. Place turkey into the refrigerator right away after you sliced it into
serving portions.
✔✔When you display food in ice:
A. The food can be room temperature.
B. The food must sit on top of the ice.
C. food must be 41°F or colder.
D. The food must be 50°F or colder. - ✔✔C. food must be 41°F or colder.
✔✔Poultry being cooked should reach an internal temperature of...
A. 130°F
B. 165°F
C. 185°F
D. 155°F - ✔✔B. 165°F
✔✔A casserole made with ground beef must be cooked at least to an internal
temperature of:
A. 160°F
B. 165°F
C. 150°F
D. 155°F - ✔✔D. 155°F
✔✔Which one of the following is true?
A. Food thermometers should be checked regularly for accurate temperature readings.
B. The cook is the only person who needs to use a thermometer.
C. When taking a temperature of meat, place the thermometer stem or probe into the
thinnest part of the meat (usually near the edge)
, D. After taking the temperature, it is not necessary to clean and sanitize the
thermometer before putting it away. - ✔✔A. Food thermometers should be checked
regularly for accurate temperature readings.
✔✔Equipment such as slicers should be cleaned and sanitized...
A. When they appear dirty.
B. Weekly.
C. Daily.
D. After each task. - ✔✔D. After each task.
✔✔Where are cleaning cloths kept when not using them to clean surfaces?
A. In containers of sanitizing solution.
B. In the refrigerator, to prevent the growth of bacteria.
C. In your apron pocket, in case they're needed quickly.
D. In cupboards, well away from food. - ✔✔A. In containers of sanitizing solution.
✔✔A bleach sanitizing solution usually consists of...
A. One cup of bleach to one gallon of water
B. Equal parts liquid detergent and water
C. 50-100 ppm of bleach/chlorine
D. One capful of powdered detergent to one gallon of water - ✔✔C. 50-100 ppm of
bleach/chlorine
✔✔The MOST important reason to properly wash and sanitize a cutting board is:
A. To prevent contamination from one food to another food.
B. To make the equipment work better and last longer.
C. To eliminate odors from getting onto other food.
D. To make the equipment look cleaner. - ✔✔A. To prevent contamination from one
food to another food.
✔✔Which step is NOT part of the three-sink cleaning process?
A. Sanitize dishes in a chemical solution.
B. Wash pre-scraped dishes in hot water and detergent.
C. Rinse cleaned dishes under hot, running water.
D. Dry clean, sanitize dishes with a towel. - ✔✔D. Dry clean, sanitize dishes with a
towel.
✔✔The BEST way to check the strength of the sanitizing solution is to:
A. Smell for bleach
B. Touch for a slimy feel
C. Use a special meter
D. Use test strips - ✔✔D. Use test strips
✔✔The process for washing dishes by hand is:
