Question 1
A line cook is roasting whole chickens for dinner service. What is the minimum internal temperature the chicken must reach to be safe to serve?
Show answer & explanation
Correct answer: D - 165°F (74°C)
10 exam-style questions with answers and explanations. Tap an answer to check yourself. When you're ready, take the scored version in the free practice test.
A line cook is roasting whole chickens for dinner service. What is the minimum internal temperature the chicken must reach to be safe to serve?
Correct answer: D - 165°F (74°C)
The 'temperature danger zone' is the range in which pathogens grow most rapidly. What is this range?
Correct answer: B - 41°F to 135°F (5°C to 57°C)
A cook needs to cool a large batch of hot beef chili. Using the two-stage cooling method, the chili must be cooled from 135°F to 70°F within which time frame?
Correct answer: A - Within 2 hours
Which of the following would be classified as a TCS (Time/Temperature Control for Safety) food?
Correct answer: A - Cut leafy greens
A pan of oil ignites on the range during service. Which class of fire extinguisher is designed specifically for fires involving cooking oils and fats?
Correct answer: D - Class K
A recipe calls for 10 pounds of cleaned, edible-portion carrots. If carrots have a yield percentage of 75%, how many pounds should be purchased?
Correct answer: D - 13.3 pounds
A standardized recipe yields 24 portions, but a caterer needs to prepare 60 portions. What is the correct conversion factor to scale the recipe?
Correct answer: C - 2.5
Which of the five classical mother sauces is made by thickening milk with a white roux?
Correct answer: A - Béchamel
A cook sears a beef chuck roast and then slowly cooks it in liquid until tender. This technique is an example of which type of cooking method?
Correct answer: A - Combination cooking
In which style of table service are menu items fully cooked and portioned onto plates in the kitchen, then carried directly to guests?
Correct answer: B - American (plated) service
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