Show:
Time & Temperature
How to Pass a Health Inspection
Baking & Roasting
Hot & Cold Holding
Cross Contamination
100
A pan of chicken nuggets has been used to serve the first two hours of lunch, what do we need to do to make sure they are safe for the final hour of lunch? 

How to check the internal temperature

100

41 Degrees or below

What is the proper cold holding temperature

100

The cooking method that uses dry heat typically to enhance flavor through caramelization and browning the surface of food. 

What is Roasting

100

Once food is cooked or reheated 

Must be held at 140 degrees or above

100
Chicken Contains

What is Salmonella

200

A kid says that the green beans are cold you check the temperature and see that the green beans are below proper serving temperature, you correct this by.

Replacing the pan with a fresh pan of hot green beans. 

or

Remove the pan from the serving line and put in the oven or steamer to bring back up to temp.

200

140 Degrees or above

What it the proper hot holding temperature

200

The action of cooking food by dry heat without direct exposure to flame typically in the oven.

What is Baking

200

Reheat food to 165 degrees when

Food temperature falls below 135 degrees for no longer than 2 hours

200

Slicing A meat pizza then slicing a Vegetarian/Vegan Pizza with the same slicer without washing it

What is cross contamination

300
Food on the serving line should drop below

140

300

the practice of Properly cooling hot food

What is laying food out to receive the most air flow and tracking the progression of temperature on a temperature log. 

300
An Oven Cooking method you would use to make the skin on chicken crispy.
What is roasting
300

Cold equipment must be able to keep food at

41 degrees or colder

300
Symptoms that you may have been exposed to some sort of cross contamination

What is vomiting diarrhea, fever & abdominal pain.

400

Hot Food should be discarded after what hour

What is after the 4 hours

400
Cleaning a work surface with soap solution, then coming behind it with sanitation solution and then allowing to air dry
What is properly cleaning & sanitizing food-contact surfaces. 
400
To properly roast your oven needs to be set at a temperature ----- or above.

What is 400 degrees.

400

145 degrees is the minimum internal temperature for 

Whole Muscle Beef/Steak

400

Placing meat, poultry & seafood on the bottom shelf in the cooler

What is preventing potential contamination leaks.

500
The process of taking food temperature from 140 to 70 degrees. 

What is safely cooling hot foods.

500

Writing the name of the product item, date the product was opened and expiration date (if applicable), and initialing. 

What is properly labeling food items.
500

The difference between Roasting & Baking is 

What is Higher Temperature

500
Poultry must read 165 degrees for at least

15 seconds

500
Bacillus Cereus is

What is the bacteria that is found in rice.