When holding potato salad, hold the potato salad at _____ degrees or lower before removing it from refrigeration. Make sure the potato salad does not exceed ______degrees while it is being served.
41 degrees
70 degrees
Frozen food should be received _____________.
Reject frozen food if it has ________________.
frozen solid
large ice crystals
What are the two biggest hazards to food when cooking it off-site?
time temperature abuse
contamination
What temperatures are recommended for REFRIGERATING foods?
What is 41 degrees or below.
Should you washed raw meat and seafood before cooking?
What is no, harmful bacteria can spread in the kitchen sink.
Which food should you always keep separate to avoid cross-contamination? a. Fresh vegetables and raw meat. b. Raw chicken. c. Fresh peeled potatoes d. Cooked meat and vegetables.
What is fresh vegetables and raw meat
Before handling food, you should scrub your hands for a minimum of how many seconds?
What is 10 to 15 seconds?
why are temperatures between 41 and 135 degrees F called the "danger zone"?
What is bacteria will multiply rapidly and the food will become unsafe to eat.
What are the five steps when using a three-compartment sink?
scrape
wash
rinse
sanitize
air dry
A catering employee removed a 135 degree try of lasagna from hot holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?
What is 3:00 p.m.
What is TCS food?
Food that is time and temperature controlled for safety.
When thawing poultry in the refrigerator place it on a plate on the _________ shelf.
What is bottom.
In a heat-sanitizing dishwashing machine, what is the required temperature for the final rinse?
180 degree
What should be the minimum internal temperature of a hamburger that has been safely cooked?
What is 165 degrees F.
What are the three categories of contaminants?
Biological, Chemical, and Physical.