Serving
These tools are used to ensure proper portion control
Scoops or spoodles
We have this type of bread for patients who cannot eat wheat.
What is gluten free rolls, bagels and bread?
Can get this many 4-ounce portions of a food product from a No. 10 can?
What is 24 cups
Knives should be stored here.
What is inside the slotted Kinfe holding strip?
You record temperatures for refrigerated equipment how often?
What is twice a day? Once at opening, and once again before closing.
Foods that are older than this are discarded.
What is three days?
We do this after scooping ice.
What is wash and sanitize the ice scoop?
T/F: If a recipe calls for 8 ounces of minced garlic, it is acceptable to use 8 ounces of powdered garlic.
False. Recipes should be followed as exact as possible. If the recipe calls for fresh garlic, planning and preparation should be done ahead of time so that fresh minced garlic is available during time of production.
You follow this procedure to make sure new products are put away behind the old products.
What is First In First Out? What is rotate stock?
We do this to make sure we are serving the correct tray to the correct patient?
What is confirm the patient's name and birthday?
You do this with a dish that falls below 140 degrees.
What is heat to appropriate temperature?
T/F Raw chicken can be cut on the same cutting board as salad ingredients.
False! Raw meats, fish and poultry are always prepared on red cutting boards.
Vegetables are prepared on green cutting boards. We must wash and sanitize the equipment and area before switching tasks
You refere to these when you are unsure of what goes on cold salad plates for various diets.
What are the cold prep binders
Storing chemicals and paper goods is considered.
What is cross contamination?
What is unsafe?
You may choose smurf blue or an invisible one.
What is a hair covering?
You do this if you are about to serve a gluten free entree.
What is wash your hands and change your gloves?
Food can safely be left out for this amount of time.
What is two hours?
You include these on food labels.
What are product name and date prepared?
You cannot store raw eggs above this type of food.
What is ready to eat food?
We do this if we wake up with a cough and sore throat.
What is call the hotline after we call our supervisor?
These two temperatures are considered the DANGER zone for holding food.
What is 40 - 140 degrees F?
These are the 8 most common allergens.
What is milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts
A la cart burgers and grill items should be prepared at this time?
What is just prior to finish of trayline?
Will also accept, What is NOT two hours before serving?
You do this with dented cans.
What is set aside in the dented can spot?
We do this to ensure the red clothes are safe to use.
What is keep them in the red buckets between use?