Chapter 6
Chapter 6
Chapter 7
Chapter 8
Chapter 9
100

What is ROP?

Reduced Oxygen Packaging 

100

What is the cooling temp for 2 hours?

135F to 70F

100

How often do you check temps?

4 hours

100

Never reserve?

Food returned by customers 

100
What is How would you like your steak?
Well done
200

There are ________ thawing methods?

4

200

What is the cooling temp for 4 hours?

70F to 41F

200

Hot Food without temp is held for?

No longer than 4 hours

200

Pest control, Food safety training, Personal hygiene program are examples of? 

Food safety management systems

200
What is Anything else to order?
No, just the bill
300

PGSF means?

Please Give Safe FOOD

300

Cold foods are held for ?

no longer than 6 hours

300

HACCP means?

Hazard Analysis critical control point

300
What is How do you take your coffee?
Black
400

Never cook longer than ____________ for partial cooking.

60 minutes

400
What is At lunch or dinner sometimes people order a snack before the meal called an ________________________.
Appetizer
400

Even if not used silverware should be?

Cleaned and sanitized

400

The internal temperature of the chicken must be?

165°F for 15 seconds

400
What is What would you like a starter?
Appetizer
500

When thawing food the temperature should always be ?

41F or lower

500
Sometimes, especially on Sunday, people like to sleep in, so instead of having breakfast, they eat a meal between breakfast and lunch called ______________________.
Brunch
500

Take home containers must be ___________ before refilling?

Cleaned and sanitized

500

The temperature logs will be filed and kept for?

60 days 

500
What is The person who makes your food at the Restaurant?
Chef
M
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