Food
Name the five meal components.
Milk, Fruits, Vegeteables, Meat/Meat Alternate (Protein is acceptable) and Grain
What is the temperature danger zone?
41-140 degrees
What does FIFO stand for?
First in, first out.
When must you change your gloves?
Between tasks, when damaged or completely soiled.
4 oz.
1/4 cup of dried fruit credits as?
A properly calibrated thermometer should read ___ when placed in a container of ice water?
32F or 0C
Is raw chicken stored above or below raw beef in a refrigerator?
Below
When must you wash your hands?
Before beginning work, after using the restroom or smoking, after touching your face or hair.
How many complete components must a student take for lunch under OVS?
Three, including 1/2 cup serving of fruit or veggie.
--Daily Double--
List the vegetable subgroups.
Red/Orange, Dark Green, Other, Starchy and Legume
What is the minimum holding temperature for fully cooked foods?
140 F
Items must be stored ___ off the ground and ___ from the ceiling.
6in, 18in
Name 3 forms of PPE (Personal Protective Equipment).
Apron, cut glove, burn sleeves, goggles, oven mitts and hot pads
A properly set up hand washing stations has what four components?
Warm/hot water (100F or more), soap, paper towel and a trashcan
Leftovers must be heated to ___ in order to be utilized.
165F
What color cutting board should be used for processing washed produce?
White
Name the techniques for thawing frozen foods.
Thawing in the refrigerator, thawing under running water, thawing in the microwave (if cooked to completion immediately afterward) or thawing as part of the cooking process.
--Daily Double--
Name five of the top nine common food allergens.
Eggs, Milk, Soy, Wheat, Fin Fish, Shell Fish, Peanuts, Sesame and Tree Nuts