NC FOODS 2 - SAFE PLATES MODULE 4 & 6 EXAM | QUESTIONS & 100% CORRECT ANSWERS (VERIFIED) | LATEST UPDATE | GRADEA+

NC FOODS 2 - SAFE PLATES MODULE 4 & 6 EXAM | QUESTIONS & 100% CORRECT ANSWERS (VERIFIED) | LATEST UPDATE | GRADEA+ A frozen piece of salmon can not be thawed using this procedure: Correct Answer: On the counter All leftovers must be reheated for 15 seconds to this minimum temperature: Correct Answer: 165°F Food cooked for a buffet and hot held must be maintained at this minimum temperature: Correct Answer: 135°F To determine the correct cooking temperature of a roast, one should stick a calibrated thermometer in the: Correct Answer: thickest part of the meat The holding temperature for cooked mashed potatoes is at or above 135 F or at or below: Correct Answer: 41°F 2 If a restaurant is using time as a public health control for chicken nuggets the temperature should: Correct Answer: start at a temperature no lower than 135°F The inside of a walk-in refrigerator must be cleaned and organized: Correct Answer: as often as needed The final correct cooking temperature for chicken must be maintained for: Correct Answer: 15 seconds Self-service operations must be monitored by food employees who are: Correct Answer: trained in safe operating procedures The best method for cooling a five-gallon stockpot of beef stew is: Correct Answer: in an ice bath, stirring frequently Using a spatula to place raw chicken strips onto a grill and a different spatula to remove them is an example of: Correct Answer: preventing cross-contamination of cooked food. Whole lemons reused as garnish from one day to another within a fresh seafood case displaying both raw and ready-to-eat foods is an example of