FAT TOM
If FAT TOM is right, what grows?
What is bacteria?
The last step in the Flow of Food
What is serve?
Super Danger Zone
What is 70-125?
What temperature should TCS foods be reheat to?
What is 165?
Almost all sauces are thickened____________.
Liquids
Bacteria likes a pH of
What is 7.5 to 4.6?
What is Purchase?
Total amount of time to properly cool food items
What is 6 hours?
FIFO
What is First in First Out?
What is key drop?
Nutrients that bacteria feed on
During this step, you can either go backwards or forwards in the flow of food depending on your needs.
What is prep?
The denser the food, the more ______ it will cool.
What is slowly?
How long can RTE and TCS foods be stored?
What is 7 days?
Always purchase from reputable
What are suppliers?
Temp Danger Zone
What is 41-135?
How many steps are there in the Flow of Food?
The fancy tool that we have in our freezer to help cool food quickly (and properly).
What is an ice paddle?
This can never be done at room temp.
What is thaw?
Partially cooked
What is parcooked?
What does FAT TOM stand for?
During this stage, you should check temps of food on a buffet line every 4 hours.
What is hold?
Food should be cooled from 135 to below 70 within_____ hours.
What is two?
What is a bimetallic stemmed thermometer used for?
What is a roast (or thick piece of protein)?
Chef Stahl's birthday