MAPAQ Food Handler: Thawing and cooking

All 13 questions in this test

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

1. What minimum internal temperature must a whole bird reach?

   1. 71 °C
   2. 63 °C
   3. 82 °C
   4. 74 °C

2. A chef cooks chicken breasts to 55 °C in the morning to finish them at noon. What does the guide say?

   1. Partial cooking of meat is not recommended
   2. It is a good way to save time
   3. It is required for poultry
   4. It is allowed if the chicken stays on the counter

3. Why should a roast not be thawed at room temperature?

   1. The surface sits too long at temperatures that favour pathogens
   2. The centre of the roast cooks before the outer surface does
   3. The roast loses its flavour and colour when thawed slowly
   4. The roast absorbs too much humidity from the room air

4. What minimum internal temperature must a piece of fish reach?

   1. 55 °C
   2. 63 °C
   3. 82 °C
   4. 70 °C

5. What minimum internal temperature must an egg dish such as a quiche reach?

   1. 65 °C
   2. 74 °C
   3. 60 °C
   4. 82 °C

6. Which thawing method is safe for a potentially hazardous food?

   1. In a sink of still lukewarm water
   2. Next to the fryer to speed it up
   3. On the counter overnight
   4. In the refrigerator

7. Where should the thermometer go to check a piece of meat?

   1. Against the bone, for a steady reading
   2. Near the surface, where it is hottest
   3. In the centre, away from bone and fat
   4. In the juices at the bottom of the pan

8. What minimum internal temperature is required for pork chops or a pork roast?

   1. 82 °C
   2. 71 °C
   3. 63 °C
   4. 60 °C

9. What must you do before thawing vacuum-packed smoked fish in the fridge?

   1. Leave it in its sealed packaging
   2. Open or remove the packaging
   3. Add more salt to it
   4. Plunge it into hot water

10. After microwave cooking, how long should you wait before checking the food reached 74 °C throughout?

    1. Two minutes
    2. One hour
    3. Ten minutes
    4. Ten seconds

11. What minimum internal temperature must ground beef patties reach?

    1. 63 °C
    2. 71 °C
    3. 68 °C
    4. 82 °C

12. When thawing food in water, what is the maximum temperature of the drinking water?

    1. 4 °C
    2. 21 °C
    3. 40 °C
    4. 60 °C

13. Why should a thawed potentially hazardous food not be refrozen?

    1. It would take up too much space in the establishment's freezer
    2. It would lose all of its vitamins and minerals in the freezer
    3. It would become too hard to cut once it is frozen a second time
    4. Freezing does not kill micro-organisms, which will be more numerous