Serving
What tools should be used to ensure proper portion control?
Color Coded Scoops
Name "the big 8" food allergens.
Milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts
Approximately how many cups of a food product are contained in a No. 10 can?
12 cups
Where should knives and other sharp tools be stored?
Inside a slotted Kinfe holding box or on a magnet wall strip for sharp objects.
How often should temperature logs for refrigerators be filled out on a daily basis?
3 times per day. one at opening, one during mid day, and once again at graveyard.
T/F: leftovers that are not served within 4 hours of being in warmers can be refrigerated and reheated to 165 degrees for up to 3 days.
False. Foods being reheated and held in warmers must be discarded after each meal period and can only be held for up to 4 hours.
How long should you keep monthly temperature logs after they are removed from the refrigeration units?
Stored in a file for 3 months.
T/F: If a recipe calls for 8 ounces of minced garlic, it is acceptable to use 8 ounces of powdered garlic.
False. Recipes should be followed as exact as possible. If the recipe calls for fresh garlic, planning and preparation should be done ahead of time so that fresh minced garlic is available during time of production.
What does FIFO stand for and how do we use it?
First In First Out.
It is the process of rotating inventory to make sure the items with the closest use by dates are used first rather then newer items.
What is our policy for meal breaks and waivers?
employees should have had or be leaving for a 30 min meal break. If employee wishes to waive a 30 min break, a meal waiver must be submitted. Meal waivers are only allowed if the employee will work a shift of 6 hours or less.
T/F: If a food being served falls within the temperature danger zone you can reheat it in the microwave for 60 seconds or until the internal temperature reaches 165 degrees.
What TCS food stand for?
Identify a TCS Food we use often?
Time/Temperature Control for Safety
examples: Meat, Poultry, Fish, Shellfish, Dairy, Eggs, Baked Potatoes, Garlic and oil mixtures, Cut tomatoes, Cut Lettuce, Cut Melons, Sprouts, Cooked rice, Tofu
How many portions should we be sending and serving for The Lotus?
60 portions
5 vegetarian portions
T/F: Paper-products such as plates, cups, and napkins should be stored on a dry storage rack above cleaning supplies.
False. Cleaning supplies should always be kept separated form all food service contact areas including those used for serving.
What should be included on the production checklist and where are they located?
All the items located on shelves for each site should be logged on the production checklist. This ensures all items that should have been made for that day are accounted for. The checklist can be found inside the walk-in fridge.
What is the temperature danger zone?
41 degrees to 135 degrees
What is the proper way to handle a large pot of hot soup that needs to be chilled?
A large pot of soup should be divided into small portions and put in shallow containers before being refrigerated. Food should not be at room temperature for more than two hours.
What should be included on food labels?
Product/item, Date to be served/ use by date, How many portions, Site name, Identify meal.
Name the order in which foods should be held in our refrigerators.
Top = Ready to eat foods, Fully cooked foods, Produce
Raw Seafood, Fish, Egg, Raw Beef, Raw pork
Raw Ground meats
Raw Poultry
Name the accounts we service and how many portions each has.
Serving/ Transportation: How many portions is listed on the labels for Loma/Lotus?
Hoover 45, Athens 80, Avalon 40, Matrix 105, Bryant Temple 25, 41st 21, 32nd 20, Western 35, Loma/Lotus 60, Infinity 90, Evolve 80, Liv 25