Culinary ServSafe practice full exam
with complete solutions
Which minimum internal cooking temperature must prime rib reach for 15 seconds? ✔✔165F
(74C)
Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds?
✔✔145F (63C)
Which is the minimum internal cooking temperature for three-meat ravioli? ✔✔165F (74C)
The minimum water temperature of the final sanitizing rinse in high temperature mechanical
dishwasher must be at least ✔✔180F (82C)
When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot
water must be at least ✔✔110F
cold food should be received at or below an internal temperature of ✔✔41F (5C)
, Equipment approved for use in the prep area should have a seal of approval from ✔✔NSF
How can food handler reduce bacteria found on poultry? ✔✔cooking poultry to the proper
internal temperature
How should food and supplies be stored in a dry-storage area? ✔✔away from the walls and 6
inches off the floor
The cook put refrigerated lasagna into the steam table at 9:00 am for service at noon. This
practice in incorrect because the ✔✔temperature of the food was not taken before being put into
the steam table
Which procedure will help prevent food contamination ✔✔using tongs to serve dinner rolls to
guests
Glass from a broken water glass in food is an example of which type of contamination?
✔✔physical
with complete solutions
Which minimum internal cooking temperature must prime rib reach for 15 seconds? ✔✔165F
(74C)
Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds?
✔✔145F (63C)
Which is the minimum internal cooking temperature for three-meat ravioli? ✔✔165F (74C)
The minimum water temperature of the final sanitizing rinse in high temperature mechanical
dishwasher must be at least ✔✔180F (82C)
When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot
water must be at least ✔✔110F
cold food should be received at or below an internal temperature of ✔✔41F (5C)
, Equipment approved for use in the prep area should have a seal of approval from ✔✔NSF
How can food handler reduce bacteria found on poultry? ✔✔cooking poultry to the proper
internal temperature
How should food and supplies be stored in a dry-storage area? ✔✔away from the walls and 6
inches off the floor
The cook put refrigerated lasagna into the steam table at 9:00 am for service at noon. This
practice in incorrect because the ✔✔temperature of the food was not taken before being put into
the steam table
Which procedure will help prevent food contamination ✔✔using tongs to serve dinner rolls to
guests
Glass from a broken water glass in food is an example of which type of contamination?
✔✔physical
