Nutrition
What diets are offered by the kitchen
Regular
NAS
and
CC
Name "the big 8" food allergens.
Milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts
A can of applesauce and a baked beans have this in common
What is 25 1/2c servings
FIFO
What is First in First out?
I (any staff member) would like a 20z soda.
What is 1 dollar?
Fresh fruit
False. The intent of the FFVP is to introduce children to new and different fresh fruits and vegetables, therefore, the produce must be served in a way that is easily identifiable.
How long should you keep monthly temperature logs after they are removed from the refrigeration units?
Stored in a file for 3 months.
What does the number of the dipper/ scoop represent? What happens to the approximate measure when the dipper/scoop number increases?
The numbering system for scoop sizes is based on the number of scoops per quart. As the dipper number increases, the approximate measure of the scoop decreases.
I made the potato salad on Tuesday. What is the discard date?
What is Thursday?
The end of the week and the end of the month for billing.
What are the days that the employee meal sheets must be delivered to Janet?
What is pattern 1 2 2
vs
this pattern 1-2 2-4 and 2-3
What is the CMS requirement for for breakfast, 2 z lunch and 2 for dinner.
Our kitchen serves 2z (usually) for breakfast, 3-4 for lunch and 2-3 for dinner
Any variation of this answer will be accepted.
Give an example of a microbial, chemical, and physical hazard.
Microbial: disease-causing pathogen (bacteria, virus, parasite, fungi) i.e. salmonella, listeria, norovirus, etc
Chemical: food contaminated with cleaning and sanitizing compounds, excessive use of additives and preservatives, toxic metals
Physical: Foreign contaminants that are introduced into foods including metal shavings from cans, glass from service ware, staples from packing materials
T/F: If a recipe calls for 8 ounces of minced garlic, it is acceptable to use 8 ounces of powdered garlic.
False. Fresh herbs and spices vs dried are usually very different.
The milk carton is dated 10/30/20. The milk was opened on 10/1/20. Today is the 7th.
What day to I discard the milk.
A code AMBER has been called.
Why am I looking in the cooler, freezer, dry storage and service halls?
Pasta, corn, bread, lima beans, mashed potatoes, orange juice, oranges, apples, apple juice, dinner rolls, green beans, mac salad and potato chips are all in the same catagory.
What is a carbohydrate?
What are Regular, Mechanical Soft and Puree?
What are the diet textures offed by the kitchen.
You prepare 100 servings of broccoli, and 80 portions are served. However, at the end of lunch period you measure 5 remaining portions left over. What conclusion do you draw?
Who overserved the broccoli?
Money, Product and Labor.
What are the costs centers of over production?
Table, rim of table, underside of table and chair handles.
What surfaces are now considered FOOD CONTACT surfaces?
Any Fresh Fruit and why?
What should be served or offered before offering fruit juice BECAUSE it has fiber.
The difference between BEST PRACTICE holding time for hot food and Food Code time for holding hot food.
What is 2 hours?
One z per person = 1/2 cup cooked.
How much pasta should be cooked?
Dry storage = 1 year while the Freezer = 6 months.
What are the storage time lines for dry storage and freezer.
Ginger STRONGLY dislikes this word and wants to rename the department.
What is the word Dietary.