Sanitation
water
soap
rinse
dry
what is handwashing
Has a 6-month contract
what is a cruise
41 degrees to 135 degrees
what is the temperature danger zone
Chefs and managers
use____ to create
dishes that are
uniform each time
they are prepared
What are standardized recipes
a metal shaving in ready to eat food
what is a physical contamination
if you don't have it on you could cause contamination
what are gloves
Generous compensation and benefits package
what is a large hotel
• Thaw in a cooler, keeping its
temperature at 41˚F or lower.
• Submerge under running, drinkable
water at 70˚F or lower.
• Thaw in a microwave oven if it will be
cooked immediately after.
• Thaw as part of the cooking process.
• ROP frozen fish should stay frozen
until ready for use
What is thawing TCS Food
New Yield ÷ Old Yield = ______
what is a conversion factor
A cleaning spray used near food
what is a chemical contamination
the green bucket
what is detergent
The process of “buying:”
placing an order, receiving a product or
service, and paying the supplier.
what is purchasing
Poultry 165°F (74°C) for <1 second
• Ground Meat 155°F (68°C) for 17 seconds
• Food from plants for 135°F (57°C) (no minimum time)
• In a microwave, meat, seafood, poultry, and eggs must be cooked to
165°F (74°C)
11
what is cooking food
160z=____
what is a Pound
when a customer tells you they are allergic to a certain food
what is an allergy
The red bucket
what is sanitizer
1: Identify Product Need
2: Determine Quality Requirements
3: Conduct “Make or Buy
Analysis”
4: Determine Quantity to Purchase
what is a purchasing process
1. Cool food from 135ºF to
70ºF within two hours.
2. Cool it from 70ºF to 41ºF
or lower in the next four
hours
what is cooling and reheating.
1 gallon=___
what are 4 quarts
not washing your hands and touching food
what is bacterial contamination
Salmonella Typhi
• Shigella spp.
• Nontyphoidal Salmonella (NTS)
• Shiga toxin-producing Escherichia coli (STEC), also
known as E.coli
• Hepatitis A
• Norovirus
what is the big six
Independent
Chain
Franchises
Fine Dining
Casual Dining
Quick Service/Fast Food
Trends
what are restaurants
• Reheat TCS food to an internal
temperature of 165°F for 15 seconds.
• Reheat commercially processed and
packaged ready-to-eat food to an
internal temperature of at least 135°F
what is reheating for hot holding
8 fluid oz =_____
what is 1 cup
1. Milk
2. Soy
3. Eggs
4. Wheat
5. Fish (ex: bass, flounder, and cod)
6. Crustacean shellfish
7. Peanuts
8. Tree nuts (ex: walnuts and pecans)
9. Sesame
what is the big 9