Microscopic
Rules
Temp it!
Thermometers
converted
100
causes spoilage, can produce an alcohol smell
What is yeast
100
time allowed in the TDZ
What is 4 hours
100
internal temperature of fish
What is 145 degrees F
100
2 things it must be before use
What is cleaned and sanitized
100
1 # butter = _____ sticks
What is 4
200
what a parasite must have to live
What is a host
200
Temperature of water to wash your hands (# and common description)
What is 100 degrees F/ "as hot as you can stand
200
internal temperature of chicken
What is 165 degrees F
200
proper for temping a hamburger
What is penetration
200
3 # = _____ oz.
What is 48
300
two types of bacteria and their common associated foods
What are salmonella/chicken and Ecoli/beef
300
How washed things dry in the kitchen
What is air dry
300
internal temperature and time for roast
What is 145 degreed F for 4 minutes
300
for temping a steak
What is penetration
300
_____ T = 1 cup
What is 16
400
the viruses associated most commonly with vacations on a large boat and its common name
What is Noro virus/Cruise Ship virus
400
State the rule of cooling
What is cool to 70 degrees F within 2 hours and then to 41 degrees F within 4 hours (total of 6 hours)
400
TDZ range
What is 41 degrees F to 135 degrees F
400
temps surfaces of food and equipment
What is infrared
400
_____ t = 1 T
What is 3
500
the four types of pathogens
What are virus, bacteria, parasite, fungi
500
State the rule of reheating
What is heat to 165 degrees F internal temperature within 2 hours and maintain for 15 seconds
500
max receiving temperature of eggs
What is 45 degrees F
500
term for adjusting the accuracy of read
What is calibration
500
_____ cups = 1 gallon
What is 16
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