to store refrigerated salad items for use during service
What is the salad cold rail
100
do not let food remain in the food danger zone for a cumulative total of more than 4 hours between receiving and serving
What is the four-hour rule
200
this equipment is used to cook meat by turning
What is a rotisserie
200
heats food fast
What is a commercial microwave
200
area to wash hands only
What is the hand washing sink
200
to prepare salad items
What is the salad prep area
200
at temperture does bacteria rapidly multiply
What is 41F TO 135F
300
to dispose of food and waste only
What is garbage disposal
300
to keep soup warm during service
What is the soup kettle warmer
300
to keep food and plates warm
What is a heat lamp
300
to chop,slice or puree foods
What is a food processer
300
rules for safe food storage has two purposes
What is to prevent contamination of foods and to prevent growth of bacteria that may already be in foods
400
to keep foods warm in different locations
What is the portable steam table
400
used to rinse dirty dishes , pots and pans
What is the spray hose arm
400
area to store pots and pans
What is a wall rack
400
i must walk in to retrieve refrigerated items
What is the walk-in refrigerator
400
WHAT DOES F.A.T.T.O.M
What is food,acidity,time,temperture,oxygen and moisture
500
What does UL stand for?
What is The Underwriters Laboratory
500
give example of a balance dinner using the food plate
What is fruit, vegetable, protein, grain and dairy
500
Name which food group is Tofu included in?
What is Protein
500
What food group is Falafel included in
What is grain
500
the procedure for washing hands are
What is wet hands with hot water, apply soap, rub hands together for 20sec, wash finger nails and between fingers, rinse hands with hot water and dry hands with clean paper towel