the thermometer probe be placed? A. At the edge of the food B. On the surface of the food. C. In the thickest part of the food D. In the thinnest part of the food 4. What probe should be used to check the temperature of a pot of soup? A. Air probe B. Surface probe C. Immersion probe D. Penetration probe 5. What device can be used to record time-temperature abuse during the delivery of food? A. Thermocouple B. Thermistor C. Time-temperature indicator D. Bimetallic stemmed thermometer 6. At what temperatures do most foodborne pathogens grow most quickly? A. Between 0^circ F and 41^circ F -18^circ C and 5^circ C) B. Between 45^circ F and 65^circ F 17^circ C and 18^circ C) C. Between 70^circ F and 125^circ F 121^circ C and 52^circ C D. Between 130^circ F and 165^circ F 54^circ C and 74^circ C) ServSafe Coursebook 7. Which thermometer is in incapable of mea- suring the internal temperature of food? A. Bimetallic stemmed thermometer B. Infrared thermometer C. Thermocouple D. Thermistor 8. A thermometer used to measure the tem- perature of food must be accurate to what temperature? A. pm 5^circ F or pm 2.5^circ C B. pm 4^circ F or pm 2^circ C C. pm 3^circ F or pm 1.5^circ C D. pm 2^circ F or pm 1^circ C 9. While getting ready to check the tempera- ture of a turkey breast, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next? A. Calibrate the thermometer B. Confirm the position of the dimple C. Take the temperature of turkey D. Install a surface probe on the thermometer 10. What happens when food spends time in the temperature danger zone? A. Pathogens are reduced to safe levels B. Pathogens have time to grow C. Food quality is maintained D. Toxins are destroyed