food safety
41F- 135F is considered as what ?
what is the danger temperature zone
what is jewelry
RTE is an abbreviation of
what is ready to eat foods
best way to store leftovers
what is in the refridgerator
you cut your finger in the kitchen what now
what is tell your intructor
max time raw meat can stay in the danger zone
what is no longer then 1 hour
what length should your nails be
what is short
tcs is a abbreviation of
what is time cook safety’s food
how to cool hot foods
what is using an ice bath, dividing food into smaller portions, stirring frequently
You see a classmate use the same knife to cut raw meat and then slice tomatoes without washing it.
What is food safety violation just occurred?
safe ways to thaw food
what is refrigerate, running water, microwave, cooking
what do you do before food prep
what is wash hands
a food already BLANK is a ready to eat food
what is prepared
Leftovers should be cooled and stored in the refrigerator within this many hours after cooking.
What is 2 hours
In the kitchen, a student spills water on the floor and walks away without cleaning it. Another student slips.
What is safety rule was ignored?
cross contamination
what is pathogens are transferred to one surface or food to another
how long to wash your hands
what is 15-20 seconds
an open can of pineapples is
what is a TCS food
where does raw meat belong in the fridge
what is the bottom shelf
If you drop a knife in the kitchen, you should do this instead of trying to catch it.
What is let it fall?
what is the tool to check the temp of cook food
what is a thermometer
how should your hair be when in the kitchen
what is tied up
BLANK is one of the most common form of RTE food
what is baked goods, sandwich, deli
This is the temperature range known as the “danger zone” where bacteria grow fastest.
What is 40°F to 140°F?
This should never be put on a grease fire, as it will make the flames spread.
What is water