Show:
Kaitlyn
Nikole
Kim
Ravynn
Adrianna
100
what type of heat is poaching
What is moist heat
100
Cookware with 2 handles used to boil or simmer
What is a stock pot
100
What must an egg cartpn have on it to be accepted
What is a USDAS Inspection mark and a USDAS grade stamp
100
Lost sales, low employee morale, increased insurance rates
What happens to a business because of a foodborne illness outbreak
100
Food equipment that meet certain standards will have this mark on it
What is NSF
200
Vacuum breaker
What is a the only reliable method to prevent backflow
200
spread of pathogens from one surface or food to another
What is cross contamination
200
The surface temperature of food and equipment
What does an infrared thermometer measure
200
Host/Hostess
Who is responsible for seating guests in a table service restaurant
200
A gueridon is used in this style of service
What is the French style of service
300
Used to measure the temperature inside something
What is a penetration probe
300
How to evacuate, where to go, where to meet up,
What does an emergency plan include
300
What is the most common food linked to foodborne illness
What is TCS food
300
I chop, mince and slice
What is a chefs knife
300
This agency enforces workplace safety rules
What is OSHA
400
to put in place
What is mise en place
400
TCS
What is time and temperature controlled for safety
400
6 conditions under which pathogens grow the quickest
What is FAT TOM
400
Conduct a Hazard analysis
What is the first principle of HACCP
400
This class of fire is used on a grease fire
What is B
500
I host large scale events
What is a convention center
500
How long can TCS food stay in the danger zone
What is 4 hours
500
The best way to thaw food
What is under refrigeration
500
The final rinse temp in a stationary dish machine
What is 180 degrees
500
The 3 forms of contamination
What is physical, biological and chemical