Vocab 1
FIFO; Method of stock rotation in which products are are shelved based on their use-by or expiration dates, so oldest products are used first
First In First Out
TTI; Time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or storage
Time-Temperature Indicator
Get rid of something that is no longer useful or desirable
Discard
Suppliers who have been inspected, are able to provide an inspection report, and who meet applicable local, state, and federal laws
Approved Suppliers
Refrigerator; Can refer to a stand-alone or walk in refrigerator
Not an ice chest
Cooler
Last date recommended for a product to be at peak quality
Expiration Date/Use-By Date
The receipt of food by a foodservice operation while it is closed for business
Key Drop Delivery
Method of calibrating thermometers based on the freezing point of water (32F)
Ice-Point Method
Any animal hunted for sport or for food; Examples are boar, deer (venison), duck, quail, and buffalo
Wild Game
Path that food takes through an operation, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating and serving
Flow of Food
Process of adjusting a thermometer to a known standard
Calibration
Intentionally stopping the cooking process to cool a food item, so cooking can be finished just before service or sale
Partial Cooking
Date by which a product should be eaten for best flavor or quality
Best-By Date
A date placed on a ready-to-eat TCS food help for more than 24 hours indicating the date by when the food must be sold, eaten, or thrown out
Date Marking
Date that tells a store how long to display a product for sale
Sell-By Date
A symbol used to mark printed or written text, especially as a reference to an annotation
Asterisk
Operation that function in a location for typically no more than 14 days
Service of food to someplace other than where it is prepared or cooked, including catering and vending
Off-Site Service
The most common and versatile type of thermometer, which measures temperature through a metal stem with a sensor in the end
Bimetallic Stemmed Thermometer
Document issued by a regulatory agency that allows a regulatory requirement to be waived or changed
Variance
Portable foodservice operations, ranging form concession vans to full field kitchens
Mobile Units
ROP; Food packaged in a way that reduces the amount of oxygen available in order to slow microbial growth.
Reduce-Oxygen Packaged Food
Process of gradually thawing frozen food in preparation for deep-frying
Slacking
Garments or other household articles such as sheet made, or originally made, of _____.
Linens
Cold foods can be held for _ hours without temperature control while hot foods can be held for _ hours without temperature control.
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