Food Safety
This is how long and with what you should wash your hands to ensure proper hygiene
What is hot water and soap for 20 seconds?
This is the minimum internal temperature (in degrees Fahrenheit) that chicken must reach to be considered safe to eat.
What is 165 degrees?
This disher is called...
What is a #8 disher?
This station is responsible for preparing salads.
What is the fry station?
What is the phrase refers to the total number of the same item that needs to be made.
What is All Day?
You should check the concentration of your sanitizer solution in a sani bucket this often.
What is every few hours or more often if heavily used?
This is the minimum internal cooking temperature for seafood.
What is 145 degrees?
This pan is,
What is a 1/3rd pan?
This station is responsible for preparing burgers.
What is the mid station?
This action removes a completed item from the KDS screen.
What is Bump?
What is the correct tool used when cooling a product.
What is a cooling log?
This is the minimum internal temperature (in degrees Fahrenheit) that ground beef must reach to be considered safe to eat.
This disher is called
What is a #20 disher?
This garnish is added to mashed potatoes before serving.
What is parsley?
This title is given to a certified position trainer.
What is a Neighborhood Expert?
It is acceptable to keep a towel tucked in your apron or belt to wipe your hands during a shift.
What is no?
This is the temperature range known as the Temperature Danger Zone.
What is 41 to 135 degrees?
This pan is....
What is a 1/9th pan?
This station is responsible for preparing pastas?
What is Grill/Broil?
This term is used when an item is removed or out of stock.
What is 86?
This is the correct order in the food storage hierarchy... Ready- to eat foods, raw chicken, seafood
What is no?
When hot holding, this is the temperature previously cooked and cooled food must reach when reheating, and it must be held for at least 15 seconds
What is 165 degrees for at least 15 seconds?
Match the utensil colors to the correct food types: Red, Yellow, Blue, and Metal Spatula
What is Red for raw beef, Yellow for raw chicken, Blue for cooked proteins, and Metal Spatula for seafood and burgers?
When preparing items, it is okay to not use the recipe if you have it memorized.
What is false?
This acronym stands for Label, Date, Initial, Rotate, Time, Shelf Life.
What is LDIRTS?