culinary Exam practice test
whole steaks or chops
eggs for immediate service
if the employee is sick and coughing with a fever what should the employee do?
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
whats the temp for temp danger zone?
41 to 135
whats the hot holding temperature?
3 cost a reasturaunt will face if a foodborne illness outbreak is reported
what is the temp requirement for the rinse cycle?
what are the steps of the flow of food??
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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