When cooking Pork and Fish, this is temperature that the internal meat should be cooked to.
What is 145-150*
100
Shelving units should be placed ____ inches away from the wall and ____ inches from the floor. Why?
What is 2 and 6 and to clean and keep rodents from climbing on shelves.
100
Give examples of Biological Contamination.
What is a sneeze, virus, e coli, samonella
100
The danger Zone temperature range is-----. Explain what that means
What is 41*-1140*
What are the conditions that pathogens can grow when food is left out two or more hours.
100
A credit you can earn in a certain industry by completing course work and taking a standardized test. Recognized a graduation with a cord.
What is Industry Based Certification IBC
200
When preparing food in a kitchen, what type if sink should the food be prepped in?
What is a seperate prep sink.
200
A food service kitchen sink contains ___ compartments. Explain each.
What is 3.... wash, rinse, sanatize
200
Give examples of physical hazzards.
What are band aids, finger nails, hair, bugs, rodent droppings
200
The best solution when sanatizing in the food service kitchen.
What is 3 parts water to one part bleach.
200
When preparing for a menu a manager must complete this to order items from a vender
What is purchase order
300
How can you avoid cross contamination when preparing raw meats and fres fruits and veggies?
What is using seperate chopping boards and washing hands after handling raw meats?
300
List 5 areas of a food service facility
What is receiving, storage, prep, cook, serve, dining, restroom, cashier, waiting
300
When storing fresh fruits and veggies and meats, how should they be stored in the fridge and why?
What meat on lowest shelf, with fresh fruits and veggies on higher shelves. Bc is meat leakes it wont leak on fresh items.
300
Explain FATTOM
What is Food, Acidity, Time, Temperature, Oxygen, Moisture. The conditions needed for pathogens to grow.
300
A series of resturants owened by a person or group but all are set up the same and follow the same operating procedures.
Give an example
What is Franchise Resturant
McDonald's
400
The cooking temperature for ground beef.
What is 160-165*
400
List jobs in food service
What is chef, assistant chef, waitress, bus boy, cashier, host
400
How should large pots of soupsm stews, stock be cooled?
What is in smaller containers then put on ice
400
The process of trying to controll and eliminate rodents, insects, and other things in the kitchen by keeping clean, maintaining building, removing garbage, and using pesticides when necessary
Who's job is it to make sure this is done?
What is pest management.
Manager
400
The federal agency that regulates and ensures safety in the work place
What is OSHA
500
When preparing poultry, what is the temperature that it should be cooked to?
What is 165*
500
How many classes of fire extinguishers can be found in food service? Explain the difference between them.
What is 5.. A, B, C, D, & K ? For gas/oil fires, paper, electrical, combustibles, deep fat fryers
500
The best way to thaw food is
What is in refridgerator over time, under running cold water, in the microwave
500
The process from purchase and recieve from service to table. Tell all the steps
What is Flow of Food
Purchase, receive, storage, prep, cook, serve
500
A seven step plan that identifies and puts in place corrective measures to ensure quality and food safety.