Offer vs Serve
True or False?
If a student have all the required components, do you still need to remind them to take a milk?
False
What is the temperature danger zone?
40 to 140 degrees.
Before cutting Vegetables what should you do?
Wash them
Where in the fridge should meat go?
The bottom shelf
How often do we need to calibrate our thermometers?
Once a week
What is Offer vs Serve?
Allowing students to choose which foods they would like to eat.
What do call when cooking food to the wrong temperature?
Temperature Abuse
What is the right thing to do with cold foods before serving after preparation?
Keep them cold until serving.
How many inches of the ground should items be store?
6 inches
What food components are required for breakfast?
grain, fruit, and milk
True or False?
If a student has a burger, fries, and milk. Does the student still need to take a fruit?
False
What is the proper hot holding Temperature for TCS food?
135 degrees
Food must be cooked to the right temperature in order to do what?
Kill bacteria
How long can keep ready to eat potentially hazardous foods in the fridge?
7 days
What are the 8 most common food allergies?
milk, peanuts, tree nuts, eggs, fish, shellfish, soy, and wheat
How many food components must be taken for a meal to meal to be reimbursable?
3
What can happen when using a cutting board that was not wash properly after cutting raw meat?
Cross-Contamination
What can you do to ensure that food is cooked properly?
Use a thermometer
What items should be kept away from food and in labeled containers?
Chemicals
What does FIFO stands for?
First in, First out
What food components must be offer at lunch?
Fruit, vegetable, grain, meat, and milk.
Name 1 of the 5 most common food borne illnesses?
E-coli, Salmonella, Hepatitis A, Norovirus, and Shigella
What temperature is high enough to kill bacteria?
165 degrees
What is the maximum amount of time you can keep hazardous foods in the Danger Zone if is not hot?
4 hours
What are the hazards that make food unsafe?
Chemical, Physical, and Biological