DANGER DANGER
WHAT IS THE TEMPERATURE RANGE FOR THE DANGER ZONE?
41-135 F
What does TCS stand for
Time/Temperature Control for Safety
What is the required minimum internal cooking temperature for seafood?
145 F or higher for 15 seconds
What is the primary goal of customer service in the culinary industry? To sell more food, to ensure customer satisfaction, to reduce food cost, to serve food quickly
To ensure customer satisfaction
Which of the following is an essential skill for effective customer service? Cooking expertise, Communication skills, financial management, food presentation
Communication skills
FOOD MUST BE THROWN OUT AFTER REMAINING IN THE TEMPERATURE DANGER ZONE FOR HOW LONG?
4 Hours
LIMITING THE AMOUNT OF FOOD REMOVED FROM A COOLER WHEN PREPPING HELPS PREVENT WHAT?
Time Temperature Abuse
What is the required minimum internal cooking temperature for poultry?
165 F or higher for 15 seconds
What is the best way to handle a customer complaint? Ignore it, Listen actively and resolve the issue, Blame the kitchen staff, offer a discount immediately
Listen actively and resolve the issue
When greeting a customer, what is the first thing you should do?
Smile and make eye contact
Why should overloading coolers be avoided?
It reduces airflow
When checking the internal temp of food, where is the thermometer inserted?
In the thickest part of the food
What is the required minimum internal temperature for a hamburger?
155 F or higher for 15 seconds
Which is an example of excellent customer service? Being rude, ignoring customers, only serving when asked, anticipating needs before asked
Anticipating customer needs before they ask
Why is it important to know the menu well? To impress co-workers, to upsell effectively, to avoid taking orders, to reduce kitchen workload
To upsell items effectively
What is one way food should never be thawed? In the fridge, as part of the cooking process, at room temperature, in a microwave
At room temperature
What must be done after completing each prep task to reduce the risk of cross-contamination?
Surfaces must be cleaned and sanitized
What is the minimum internal temperature for leftovers?
165 F
How should you respond to a customer who is unhappy with their meal?
Offer to replace the meal or provide a solution
What is the purpose of taking customer feedback?
To improve service and offerings
Why shouldn't you use hot holding equipment to reheat food?
Most do not pass food through the Danger Zone quickly enough
Who regulates TCS Foods?
the FDA (Food and Drug Administration)
What is the minimum internal temperature for eggs?
160 F
What is the benefit of resolving customer issues promptly?
It builds customer loyalty
Why is it important to follow up with customers during their meal?
To ensure they are enjoying their experience