Miscellaneous
What does every fridge need to have?
A thermometer
Do green wipes clean or sanitize?
How long do we hold fried chicken? What temp should it be at?
20 minutes. 140 and above.
Whats the temperature danger zone?
40-140
What do we use yellow equipment for?
BOH/Kitchen
How are the dishes sinks organized, right to left?
Sanitize, Rinse, Wash, Wash.
Should red wipes be stored over food surfaces?
No
How long can grilled chicken be held for? What temp should it be at?
30 minutes. 140 and above.
What temperature range should the parfaits be in?
35-40
What's the red equipment used for?
Bathrooms
When should the yellow and blue scrubs be thrown out?
Until the dots fall off, or at the end of the day.
Red wipes ____ the surface.
How long can fries be held in the basket?
3 minutes
Hot food should temp at or above ___.
140
What do we use the blue scrubs for?
Regular (non-raw) dishes
What are the 4 important things on the stickers?
-Prep date
- Who made it
- SL= Shelf life
- Expiration date
When should the sink (dishes) be cleaned very well?
Between washing raw and regular dishes
How long can fries be held in the chute?
2 minutes
Cold food should temp between _____.
35-40
What's the blue equipment used for?
FOH/Dining room and Frount Counter
What system do we use to scan the chicken when it's brought to line?
AHA
What's the difference between cleaning and sanitizing?
-cleaning is wiping down the surface and removes dirt/dust
- sanitizing clears the surface of bacteria and killing it
Fries can be held for a total of __ minutes.
5
Why is 40-140 the temperature danger zone?
It's where bacteria grows the quickest.
What's the yellow thermometer used for?
Raw Food