Basic Culinary 1
What are three of the Big Eight foods?
Eggs, wheat, fish,
Milk, Crustacean shellfish, Peanuts
Tree nuts, Soybeans
What is the first step when cleaning and sanitizing correctly?
Remove food from the surface
After how many hours of constant use must a food surface be cleaned and sanitized?
4
What is time-temperature abouse?
Allowing foods to stay at temperatures good for the growth of pathogens
What practices should be used to prevent seafood toxins from causing foodborne illness?
Purchasing food from approved, reputable suppliers
What are 3 types of hazards that make food unsafe?
Chemical. physical, and biological
Cooked poultry must reach what minimal internal temperature for at least 15 seconds?
165 degrees farenhit
What is the correct temperature for receiving TCS foods?
41 degrees F
What is the correct order for hand washing?
Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
Surfaces that touch food must be
Cleaned and sanitized
At what minimum temperature must hot TCS food be held?
135 degrees Farenhit
What should a food handler do to make gloves easier to put on?
Select the right size gloves
What causes preschool-age children to be at risk for foodborne illness?
Their immune systems are not strong
What temperatures do infrared thermometers measure?
Surface
What should a dishwasher do to make sure a sanitizer is effective?
Use a test kit to check the sanitizers strength
Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food
must be thrown out
Why is it important to leave a sanitizer on a surface for the correct amount of time?
To reduce pathogens on the surface to safe levels
Hands should be scrubbed with soap for how many seconds during handwashing?
10 - 15 seconds
Which organization includes inspecting food as one of its primary responsibilities?
Centers for Disease Control (CDC)
When can glass thermometers be used?
When enclosed in a shatterproof casing
A hair restraint must be worn when?
prepping food
Food containing an allergen comes in contact with another food item and their proteins mix. This is called
cross-contact
How should an item that has been recalled by its manufacturer be stored in an operation?
Separately from food that will be served
What should be done with preset, wrapped utensils that appear to be unused after guests have left the table?
Clean and sanitize the utensils
What rule for serving bread should food handlers practice?
Do not re-serve uneaten bread