Unit 6
What are the 3 ways to thaw food?
In the refrigerator
In cold water
In a mictowave
True or False - Do you need to clean and sanitize your thermometer after every use?
True
Why shouldn't the handles of serving utensils touch the food?
Peoples hands have touched the handles - may become contaminated
True or False -
When cleaning - out of sight is out of mind
False
What is potable water?
Water that is safe to drink
Where do you check the temperature on meat?
The thickest part
What temperature should you hot hold items at?
60*C
How many times can you use a single service item?
1 time
What are the 2 types of dishwashers?
High-Temperature
Low-Temperature
Why do you need adequate hot water?
Proper dishwashing, hand washing, and cleaning
What is the critical control point for cooking meat?
74*C
Why should you heat food to 74*C before putting it in a hot holding unit?
To kill any bacteria that have grown
Why should you not mix serving untensils?
Allergies
Why should dishes air dry?
If you use a cloth it can cross-contaminate
Why do you need proper ventilation?
Keeps premises free from odours, grease, smoke, heat and steam
Why should you use different coloured cutting boards?
Cross contamination
What are the 3 methods for cooling food?
Ice Bath
Ice wand
Dividing large portions into smallportions
Why should you grab a new plate when returning in a self-service line?
Re-using plates may cross-contaminate food on the self-service line
What are the 5 steps to manual dishwashing?
1 - Scraping
2 - Washing
3 - Rinsing
4 - Sanitizing
5 - Air Drying
Why do you need proper waste disposal?
Garbage attracts pests and can cause cross-contamination
Why must you pre-heat a hot holding unit?
What is the timeline for cooling food?
60*C-20*C in 2 hours
20*C-4*C in the next 4 hours
What do you need to ensure when moving food off premiss?
The temperature of transport is correct (60*C for hot foods - below 4*C for refrigerated foods)
Why do you need to rinse dishes before sanitizing?
To remove the detergent
What do you want for your food contact surfaces?
Durable
Non-Absorbent
Easy to Clean
Non-Toxic
Smooth
Light Coloured
Why can a roast or steak be eaten "rare" while a hamburger must be cooked to an internal temperature of 74*C?
Bacteria life on the outside of dense foods
Why should you calibrate your thermometers frequently?
To ensure that you are getting the reading of the correct temperature
Why shouldn't you use a glass (cup) to scoop ice?
Can break easily in the ice. Glass shards and pieces are almost impossible to see in ice - Physical Contamination
What temperature should you wash dishes in?
45*C
What are the 5 of the 9 basic requirements in a food services establishment?
Adequate lighting
Potable water
Adequate hot water supply
Proper waste disposal
Hand washing sink
Proper dishwashing facilities
Adequate cooler, freezer, and dry storage space
Grease traps
Proper ventilation