FOODSAFE Level 1: Cooking, cooling, reheating and thawing

All 14 questions in this test

Every question and its answer choices. The correct answers and explanations appear when you take the test above.

1. Stew being cooled is still at 30°C after 3 hours. What should happen?

   1. Discard it
   2. Put it in the freezer now
   3. Keep cooling for 3 more hours
   4. Reheat it to 60°C

2. What is the two-stage cooling rule for cooked food?

   1. 60°C to 4°C in 1 hour using the freezer
   2. Room temperature overnight, then into the cooler
   3. 74°C to 20°C in 6 hours, then into the freezer
   4. 60°C to 20°C in 2 hours, then to 4°C in 4 more hours

3. Where should you place the thermometer to check a roast?

   1. In the pan juices beside the roast
   2. In the thickest part, not touching bone
   3. Against the bone, where it is hottest
   4. Just under the surface of the meat

4. How should gravies and soups be reheated?

   1. Heat gently to 50°C on low
   2. Bring to a rolling boil, stirring
   3. Microwave for 30 seconds only
   4. Warm until steam first appears

5. To what internal temperature must hamburger patties be cooked?

   1. 74°C, held at least 15 seconds
   2. 63°C, held for at least 5 seconds only
   3. 82°C, held at least 2 minutes
   4. 60°C, held at least 1 minute

6. What is the minimum internal temperature for a whole (not tenderized) beef steak?

   1. 82°C
   2. 54°C
   3. 63°C
   4. 74°C

7. Which method helps a large pot of soup cool quickly?

   1. Divide it into shallow containers
   2. Add a lid and wait until morning
   3. Put the full pot in the cooler
   4. Leave it covered on the stove to cool slowly

8. When heating food in a microwave, what helps it heat evenly?

   1. Heat it uncovered and serve at once
   2. Cover, stir halfway and let it stand
   3. Leave the food in one large block
   4. Use the highest power without stirring

9. Chicken was thawed in the microwave. What should happen next?

   1. Store it in the cooler for 3 days
   2. Leave it out to finish thawing
   3. Cook it right away
   4. Refreeze it for later

10. What internal temperature is the usual final cooking temperature in a B.C. food safety plan?

    1. 100°C
    2. 74°C
    3. 63°C
    4. 60°C

11. What is the rule for reheating leftovers for hot holding?

    1. Reach 50°C within 1 hour
    2. Reach 60°C within 4 hours
    3. Reach 74°C within 2 hours
    4. Reach 100°C within 6 hours

12. At what temperature must hot food be held?

    1. 40°C or hotter
    2. Any warm temperature
    3. 60°C or hotter
    4. 50°C or hotter

13. Which is a safe way to thaw frozen meat?

    1. In warm water in the sink
    2. In the cooler
    3. On the counter overnight
    4. Next to the hot stove

14. When should you start timing the cooling of a cooked roast?

    1. When it reaches 74°C
    2. When it reaches 60°C
    3. When it is put in the cooler
    4. When it reaches 20°C