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Allergies
Storage
Hot and Cold
100

The amount of time you should wash your hands for.

20 seconds.

100

Location where sanitizing rags should be stored.

Inside the sanitizer bucket.

100
What two common allergens do we always avoid in our recipes?

Peanuts

Tree nuts

100

What is the term that refers to rotating food, ensuring that older product gets used first?

FIFO 

100

What are the four acceptable methods for thawing TCS foods?

In the fridge at 41 degrees or below

Submerged under running water at 70 degrees or below

In the microwave

As part of the cooking process

200

5 key hand washing times.

Before preparing food

After handling raw meat, seafood, poultry, or eggs

After eating

After touching garbage

After touching dirty dishes

After touching chemicals

After coughing or sneezing

After touching your phone

200

What is the danger zone?

41 to 135 degrees F

The temperature range where dangerous bacteria are most likely to grow.

200

What are the 9 most common food allergies?

Peanuts

Tree nuts

Soy

Milk

Wheat

Eggs

Fish

Shellfish

Sesame

200

What information should be included when you label food?

Name of the food

The date it was made

200

What is the best method to cool a large pot of hot soup?

  • Separate food into smaller portions and place in shallow containers (no more than 2 inches deep) in the fridge
  • Loosely cover food or leave uncovered if protected from overhead contamination


  • Put pan in an ice bath:
    • Fill a clean & sanitized container with ice then cover with water.
    • Place shallow pans of food, uncovered into the ice water.
    • Ice should be level with the top of the pan, but not run over into the food. Stir food every 15 - 30 minutes.
    • Drain water and refresh ice as it melts.
300

Name 3 times when you need to change gloves.

If they get a tear.

When switching tasks.

After touching your phone.

300

What is the minimum temperature hot food can be held at for two hours?

135F

300

What are 3 common food allergy symptoms?

  • Nasal congestion or a runny nose
  • Sneezing
  • Slight, dry cough
  • Odd taste in mouth
  • Trouble swallowing
  • Shortness of breath
  • Turning blue
  • Drop in blood pressure
  • Loss of consciousness
  • Chest pain
  • Hives (reddish, swollen, itchy areas on the skin)
  • Itchy, red rash
  • Repetitive coughing
  • Hoarse voice
  • Nausea & vomiting
  • Diarrhea
  • Abdominal cramping
  • Swelling
  • Stomach pain
300

Order the following items from top to bottom in the fridge: chicken, lettuce, ground beef

Lettuce

Ground beef

Chicken

300

How do you determine the correct concentration of bleach to use in a sanitizer bucket?

Test with a chlorine test strip.

400

What are 3 components of a kitchen uniform

A hat or hair net

A clean apron

Closed-toe shoes

400

What does TCS stand for?

Time/Temperature Control for Safety foods. A TCS food requires time and temperature controls to limit the growth of illness causing bacteria.

400

What are 3 ways kids might describe an allergic reaction?

  • This food is too spicy.
  • My tongue is hot (or burning).
  • It feels like something is poking my tongue.
  • My tongue (or mouth) is tingling.
  • My tongue (or mouth) itches.
  • My mouth feels funny.
  • There is a frog in my throat.
  • There’s something stuck in my throat.
  • My lips feel tight.
  • My throat feels thick.
400

What are two key guidelines for storing dry goods?

In well sealed, closed containers.

At least 6 inches off the floor.

400

How long can leftovers safely sit at room temperature?

Up to 2 hours. 
500

List 5 steps in order for cleaning and sanitizing items in a three compartment sink.

1. Scrape of food into the compost

2. 1st sink - wash in hot soapy water

3. 2nd sink - rinse in hot water

4. 3rd sink - sanitize in cold water with bleach

5. Air dry dishes

500

What are 5 examples of TCS foods?

Eggs

Dairy

Potato dishes

Cooked vegetables

Cut leafy greens

Sliced melons and tomatoes

500

What are 5 principles that are key for preventing allergic reactions?


  • Thoroughly clean and sanitize all surfaces and cooking tools before starting cooking and between preparing different menu items. This includes countertops, cutting boards, knives, serving utensils, etc.
  • Wash your hands and change gloves between preparing different menu items.
  • Store foods individually wrapped and sealed. Store nuts away from other foods.
  • Use separate and thoroughly washed serving utensils for each dish.
  • Keep foods covered to prevent other foods from splattering into the dish.
  • Keep a record of all ingredients you use in a dish so you can accurately answer participant questions.
  • Clearly label dishes that are not allergy-friendly.
500

Where and how should cleaning chemicals be stored?

On the bottom shelf.

In original containers.

As far as possible from food.

500

What are the time and temperature requirements for cooling TCS foods?

Cool food from 135F to 70F within 2 hours, and 70F to 41F or lower in the next 4 hours.

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