Show:
Safety
Blue Prints
Definitions
Toss Up
NLEA Regs
100
The ABC Fire Classes
What is Combustibles, Flammable liquids + gases + greases, Live electrical fires
100
It is always important that a kitchen has ceilings that are at least this high.
What is 14 - 18 feet
100
Comparison against facilities that are considered "best in class"
What is Benchmarking
100
A nutritionally equal or superior item, also a teacher who works part time
What is a substitute
100
Low Cholesterol
What is Less than 20 mgs/serving
200
In a three compartment sink you should wash between these temperatures
What is 110-120 degrees Fahrenheit
200
In a cafeteria you should have this much space between chairs
What is 18"
200
This is the guy who is your single vendor for a majority of purchases
What is Prime Vendor
200
Holding food between these temperatures is a no no according to the FDA food code temperatures
What is 41 - 135 degrees Fahrenheit
200
Low Calorie
What is Less than 40 kcal/serving
300
Fresh Fruits and veggies should be kept at this temperature
What is 40-45 degrees Fahrenheit
300
When making a budget a dietician will consider food this type of expense
What is variable
300
This person does not own any products and connects the buyer with the seller
What is Food Broker
300
When hearing the terms cook-chill or cook-freeze it tends to make one think of this type of food service
What is Ready-Prepared food service
300
Low Fat
What is Less than or equal to 3 g/serving
400
All potentially hazardous foods should be kept below this temperature
What is 41 degrees Fahrenheit
400
In a cafeteria this is the type of line that would take 3-4 minutes to wait in
What is Traditional Line
400
When you pour oil into a jar of water, the oil and water separate from each other and create line between them called this.
What is the Interface
400
The length of high school lunch programs cycle menus
What is 2 week cycle, 4 choices
400
Low Sodium
What is less than 140 mg/serving
500
Sanitizing kitchen utensils should be done at a minimum of this temperature and for this amount of time.
What is 170 degrees Fahrenheit and 30 seconds
500
Seat turnover is measured in with this formula
What is #of customers / #of seats
500
Heated air being moved with a fan
What is Convection
500
Two of the three Benefits to a cycle menu
What is Simplifies purchasing, Standardizes prep, evenly distributes workload
500
Very low sodium
What is Less than 35 mg/serving