NYC Food Handler's Exam Study with all Correct & 100%
Verified Answers |Latest Version |Already Graded A+
true or false: It is illegal to handle ready-to-eat foods with bare hands ✔Correct Answer-true
true or false: workers must use gloves when handling foods that will be cooked ✔Correct
Answer-false
what are three acceptable methods of thawing frozen foods ✔Correct Answer-refrigerate
place under cold running water
microwave oven with continuous cooking afterwards
what is the correct cooking temperature for poultry, stuffed meat and stuffing is ✔Correct
Answer-165F
ground meat and foods containing ground meat must be cooked to an internal temperature of
✔Correct Answer-158F
pork must be cooked to an internal temperature of ✔Correct Answer-150F
eggs, shellfish, fish, lamb, and other meats must be cooked to an internal temperature of
✔Correct Answer-140F
all hot foods stored on a hot holding unit must be held at what temperature ✔Correct
Answer-140F or higher
what are effective ways to rapidly cool foods are ✔Correct Answer-immersion in an ice water
bath with occasional stirring, use of 4 inches shallow cooking pots with a product depth of 1 to
2 inches using a rapid chill unit, and cutting solid foods into smaller pieces (6lbs or less)
hot foods placed in a refrigerator for cooling must be covered only after they have been
completely cooled to what temperature ✔Correct Answer-41F or below
previously cooked and refrigerated foods that will served from a hot holding unit must be
✔Correct Answer-rapidly reheated to 165F using a stove or an oven
true or false: never use a hot holding unit to reheat foods ✔Correct Answer-true
when using gloves, what should you do to prevent contamination ✔Correct Answer-change
gloves often
what must be provided in all culinary and pot/dish washing sinks ✔Correct Answer-air breaks
, what must be installed in any equipment that has a direct connection with potable water supply
(ice machine, coffee machine, dish washer) ✔Correct Answer-atmospheric vacuum breakers
how can cross connection be prevented ✔Correct Answer-by installing a hose-bib vacuum
breaker
all gas fired hot water heaters must be ✔Correct Answer-installed by licensed plumber
monitored for back draft
grease needs to be dumped in a sink with what ✔Correct Answer-a proper grease interceptor
what is the proper sequence for the manual dish washing operations ✔Correct Answer-wash
rinse
sanitize
air dry
between each use, what needs to be done with cutting boards ✔Correct Answer-they need to
be washed, rinsed and sanitized
how do you hot water sanitize ✔Correct Answer-immerse utensils in water at 170F for at least
30 seconds
50 PPM chlorine based sanitizing solution is prepared how ✔Correct Answer-1/2 ounce
bleach to one gallon of water
100 PPM chlorine based sanitizing solution is prepared how ✔Correct Answer-one ounce
bleach to one gallon of water
50 PPM sanitizing solution is used for ✔Correct Answer-immersion/soaking of utensils for at
least 1 minute
100 PPM sanitizing solution is used for ✔Correct Answer-wiping, spraying, or pouring
wiping cloths must be stored how ✔Correct Answer-in a sanitizing solution with strength of
50 PPM
during chemical sanitization what must happen to the chemical solution ✔Correct Answer-it
must be checked with a test kit
when must a restroom be provided for customers ✔Correct Answer-when the establishment
has 20 or more seats
what are the three strategies of integrated pest management ✔Correct Answer-starve them
Verified Answers |Latest Version |Already Graded A+
true or false: It is illegal to handle ready-to-eat foods with bare hands ✔Correct Answer-true
true or false: workers must use gloves when handling foods that will be cooked ✔Correct
Answer-false
what are three acceptable methods of thawing frozen foods ✔Correct Answer-refrigerate
place under cold running water
microwave oven with continuous cooking afterwards
what is the correct cooking temperature for poultry, stuffed meat and stuffing is ✔Correct
Answer-165F
ground meat and foods containing ground meat must be cooked to an internal temperature of
✔Correct Answer-158F
pork must be cooked to an internal temperature of ✔Correct Answer-150F
eggs, shellfish, fish, lamb, and other meats must be cooked to an internal temperature of
✔Correct Answer-140F
all hot foods stored on a hot holding unit must be held at what temperature ✔Correct
Answer-140F or higher
what are effective ways to rapidly cool foods are ✔Correct Answer-immersion in an ice water
bath with occasional stirring, use of 4 inches shallow cooking pots with a product depth of 1 to
2 inches using a rapid chill unit, and cutting solid foods into smaller pieces (6lbs or less)
hot foods placed in a refrigerator for cooling must be covered only after they have been
completely cooled to what temperature ✔Correct Answer-41F or below
previously cooked and refrigerated foods that will served from a hot holding unit must be
✔Correct Answer-rapidly reheated to 165F using a stove or an oven
true or false: never use a hot holding unit to reheat foods ✔Correct Answer-true
when using gloves, what should you do to prevent contamination ✔Correct Answer-change
gloves often
what must be provided in all culinary and pot/dish washing sinks ✔Correct Answer-air breaks
, what must be installed in any equipment that has a direct connection with potable water supply
(ice machine, coffee machine, dish washer) ✔Correct Answer-atmospheric vacuum breakers
how can cross connection be prevented ✔Correct Answer-by installing a hose-bib vacuum
breaker
all gas fired hot water heaters must be ✔Correct Answer-installed by licensed plumber
monitored for back draft
grease needs to be dumped in a sink with what ✔Correct Answer-a proper grease interceptor
what is the proper sequence for the manual dish washing operations ✔Correct Answer-wash
rinse
sanitize
air dry
between each use, what needs to be done with cutting boards ✔Correct Answer-they need to
be washed, rinsed and sanitized
how do you hot water sanitize ✔Correct Answer-immerse utensils in water at 170F for at least
30 seconds
50 PPM chlorine based sanitizing solution is prepared how ✔Correct Answer-1/2 ounce
bleach to one gallon of water
100 PPM chlorine based sanitizing solution is prepared how ✔Correct Answer-one ounce
bleach to one gallon of water
50 PPM sanitizing solution is used for ✔Correct Answer-immersion/soaking of utensils for at
least 1 minute
100 PPM sanitizing solution is used for ✔Correct Answer-wiping, spraying, or pouring
wiping cloths must be stored how ✔Correct Answer-in a sanitizing solution with strength of
50 PPM
during chemical sanitization what must happen to the chemical solution ✔Correct Answer-it
must be checked with a test kit
when must a restroom be provided for customers ✔Correct Answer-when the establishment
has 20 or more seats
what are the three strategies of integrated pest management ✔Correct Answer-starve them
