What is cooling the food to 70 degrees in the first 2 hours and then until 41 degrees in the next 4 hours
100
What is the flow of food?
What is the route food takes from the time a kitchen receives it to the time it is served to the customer.
100
what are the four biological hazards?
What is biological, viruses, fungi, and parasites.
200
what does the A stand for in FAT TOM?
What is acidity
200
how many teaspoons are in a tablespoon
What is 3
200
what is the first stage cooling method?
What is cooling the food to 41 degrees within the first 4 hours.
200
What is the first step to flow of food?
What is purchasing.
200
what is a physical hazard?
What is a foreign object, usually large enough to be seen by the eye. (glass, hair or band-aid)
300
What does the first T stand for in FAT TOM
What is temperature
300
how many tablespoons are in a cup
What is 16
300
what is one way you can thaw food.
What is refrigerator, running water, and the microwave.
300
what is the second step to flow of food.
What is receiving.
300
What is a chemical hazard?
What is cleaning compounds, bug sprays, food additives, and fertilizers are all examples of man made chemical hazards. ( a man made chemical found in food)
400
what does the second T stand for in FAT TOM?
What is time
400
32 oz
What is quart
400
What temperature do you reheat food to?
What is 165 degrees for 15 seconds.
400
What is the 5 step to flow of food?
What is monitoring food temperature.
400
Name three types of bacteria?
What is bacillus cereus, salmonella, staphylococcus aureus (staph) and shigella.
500
what does the O and M stand for in FAT TOM?
What is oxygen and moisture
500
what is the abbreviation of pound?
What is lb. or #
500
What are the degrees to time temperature abused food?