Technically Speaking
To cook in simmering liquid
What is poach?
TCS or Ready to Eat: Bean sprouts
What is TCS?
Food should always be stored this far off the floor
What is 6 inches?
The required minimum internal cooking temperature for ground turkey
What is 165*F?
A buffet with 8 items must have this many serving utensils
What is 8?
To prepare food on a a heavy metal grate over hot coals or other heat source
What is grill?
The substances the State Board of Health in Indiana ask Dr. Wiley to investigate
What are honey and maple syrup?
The acronym FIFO stands for this important practice
What is first in, first out?
When cooling TCS foods, the temperature must go from 135*F to 70*F in
What is 2 hours?
A food server should avoid touching this part of the plate when serving customers
What is the top?
To fry (food, such as small pieces of meat or vegetables) in a small amount of fat
What is saute?
This member of the nightshade family native to South America comes in varieties such as the beefsteak, cherry, grape and plum
What is the tomato?
This is a good time to schedule deliveries
What are during off peak hours?
Four acceptable ways to cool foods
What are ice water bath, blast chiller, ice paddle, and using ice as an ingredient?
Minimum holding temp for HOT food/Maximum holding temp for COLD food
What is 135 degrees and 41 degrees?
The knife you would use to core and slice a strawberry
What is a paring knife?
Thawing out a Thanksgiving turkey on the counter is an example of
What is time temperature abuse?
5 reasons why food should be rejected
What are signs of pest activity, water stains, damaged cans, time-temp abuse, cross-contamination, signs of tampering?
The maximum water temperature allowed when thawing food under running water
What is 70 degrees?
The amount of time HOT and COLD food can be kept without temperature control.
What is 4 hours for HOT food and 6 hours for COLD food?
This tool is used to hone a knife’s blade
What is a steel?
The 8 common allergens
What are peanuts, tree nuts, fish, shellfish, wheat, soy, eggs, milk?
The order in which a cooler should be arranged top to bottom
What is RTE, fish, meat, ground meat/fish, poultry - in order by minimum internal temperatures?
The maximum amount of time PARTIALLY COOKED food can be heated during the initial cooking step
What is 60 minutes?
The temperature of food being held with temperature control must be checked at least
What is 4 hours? (Recommended every 2 hours to allow for corrective action)