Preparation, Cooking and Serving Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Preparation, Cooking and Serving flashcards as text
When serving food, where should staff hold flatware and utensils?
Answer: By the handles
Servers must hold flatware by the handles to avoid touching food-contact surfaces.
How should servers carry clean glasses and cups?
Answer: By the bottoms or sides, away from food-contact surfaces
Glasses should be held by the bottom or side, never by the rim or with fingers inside.
What is the safe practice for using ice intended for drinks?
Answer: Use a clean scoop and never touch ice with bare hands
Ice for consumption must be handled with a clean scoop and never with bare hands.
When pre-setting tables, how should ready-to-eat utensils be protected?
Answer: Wrapped or covered to prevent contamination
Pre-set utensils should be wrapped or rolled to protect them from contamination.
What should a food handler do if a guest returns bread to the kitchen and asks for more?
Answer: Discard the returned bread and serve fresh bread
Food returned from a guest's table cannot be re-served and must be discarded.
On a self-service buffet, what helps keep displayed food safe from contamination?
Answer: Providing sneeze guards and clean serving utensils
Sneeze guards and dedicated serving utensils protect buffet food from contamination.
Why should guests be required to use a clean plate each time they return to a self-service buffet?
Answer: To prevent cross-contamination from a used plate
Reusing a dirty plate can transfer contaminants to the displayed food.