What heat?
Boiling
How much chlorine do you add to a sanitation bucket?
1/4 tsp
Golden Brown Delicious
At what temperature should cold foods be held?
Below 41 degrees
What is the maximum depth for cooling food in pans?
Two inches
Saute
Dry Heat
What are the steps to washing your hands?
Wet your hands, apply soap, scrub all surfaces for 15 seconds, rinse thoroughly, use a paper towel to dry hands AND to turn off faucet.
How do you label?
Name of Product, Date, Period Number, Group Number, Initials using tape on lid of container and written in sharpie
What is the proper cooking temperature for chicken
165
Which information is NOT required on a food label?
Date
Initials
Group
Station
Time
Time
Poaching
Moist heat
How often should you change your gloves?
Every 4 hours
Whats the Temperature must you reach when Reheating?
bring a product up to 165 F within 2 hours for a minimum of 15 seconds
Which is NOT a proper way to thaw food
On the counter at room temp.
What should you do before putting on gloves?
Wash hands.
Grilling
Dry heat
How long should you wash your hands?
15-20 seconds
What does PPM stand for?
Parts per million
What is the temperature danger zone range
41-135
Give me an example of a ready to eat food
Raw eggs
Raw meat
Ice
Ground beef
Braising
What is the minimum time you should stay home after your last symptom of illness?
24 hours
Whats the definition of Sanatize?
To remove Invisible bacteria to a safe level
What temp should hot holding be?
135
Who are considered a highly susceptible population?
Old, Young, Pregnant, Immunocompromised