The Kitchen Crew
The part of a commercial establishment for receiving, storing, preparing, and cooking food.
What is Back of House?
The maximum acceptable receiving temperature for fresh beef.
What is 41°F?
The very first step of the first-in, first-out (FIFO) food storage method.
What is to identify the food item's use-by or expiration date?
This is a sign of a problem, but this type of canned good can still be accepted during receiving.
What are cans with dirty labels?
This French term refers to preparing and assembling all ingredients and equipment needed for a menu item.
What is mise en place?
This employee plans menus, supervises food preparation, and gives a foodservice organization its style.
Who is the chef?
The minimum acceptable receiving temperature for hot soup.
What is 135°F?
According to proper top-to-bottom storage methods, this type of food is stored on the top shelf.
What is ready-to-eat food?
Restaurants should review a supplier's inspection report from the USDA, a third-party inspector, or this agency.
What is the FDA (the Food and Drug Administration)?
When storing a serving utensil in the food, its handle must be in this position.
What is "extend beyond the rim of the container"?
This employee hires, fires, and manages kitchen staff and streamlines procedures for ease and safety.
Who is the kitchen manager?
The minimum internal temperature a pork roast must be cooked to.
What is 145°F?
Following proper top-to-bottom storage methods, this food is stored on the bottom-most shelf.
What is whole and ground poultry?
The presence of ice crystals on frozen food indicates that this may have happened.
What is the product may have thawed and refrozen?
The preparation and assembly of ingredients, pans, and utensils is determined by this person.
Who is the "chef who is on shift"?
This employee usually works for vendors or suppliers but sometimes for a restaurant to handle ordering.
Who is the purchasing manager?
The minimum internal temperature brined ham must be cooked to.
What is 155°F?
This is the reason adequate airflow is crucial in coolers and freezers.
What is "consistent airflow throughout the cooler or freezer"?
You must do this if cooling food has not reached 70∘F (21∘C) within 2 hours.
What is it must be either thrown out or reheated and then cooled again?
Cold food can be held without temperature control for up to 6 hours if its temperature does not exceed this.
What is 70°F?
A primary task, such as washing and chopping vegetables, that occurs in the food prep area.
What is preparing ingredients?
The minimum internal temperature that chicken reheated for hot-holding must reach.
What is 165°F?
This practice is an effective way to maintain good airflow in a cooler or freezer.
What is proper spacing between walls and between items?
This is the effect that freezing does not have on pathogens.
What is "that it does not kill pathogens" or "nothing"?
This is the minimum internal temperature that TCS food must be reheated to for hot holding.
What is 165°F for less than 1 second?