culinary Exam practice test

STUDY
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ground beef
155
poultry
165
fish
145
whole steaks or chops
145
eggs for immediate service
145
reheating foods
165
if the employee is sick and coughing with a fever what should the employee do?
GO HOME!!!!!!!!
what are the four acceptable methods for thawing food
fridge microwave running water counter cooking it
how do the shelves in fridge go in order
fruit tray
salmon fillet
ground beef
whole chicken
whats the temp for temp danger zone?
41 to 135
whats the hot holding temperature?
about 140
3 cost a reasturaunt will face if a foodborne illness outbreak is reported
law suits
reputation
money
what is the temp requirement for the rinse cycle?
180
what are the steps of the flow of food??
purchasing
receiving
storing
preparing
cooking
holding
cooling
reheating
serving
what is HACCP
HACCP is a management system where food safety is addressed through the analysis
what does RTE mean
ready to eat food
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