Show:
Safe Practices
Culinary Lingo
Temperature
True or False
100

What is the only piece of jewelry that can be worn in the food preparation area?

A solid metal band

100

When raw food comes into contact with ready to eat foods

What is cross contamination?

100

To calibrate a thermometer the temperature should read what when placed in ice water?

32

100

Hand washing is so important you can use the closest sink to you

False! Use only the designated hand washing sink.


200

Before cleaning the meat slicer, employees should do what?

Disconnect the power

200
  • Lettuce
  • Washed fruit and vegetables.
  • Deli meat.
  • Bakery items.
  • Sugar, spices, and seasonings.

Are all examples of what?


Ready to eat foods

200
What is the minimum holding temperature for hot food?

135

200

Black greasy-looking marks on baseboards is a sign of rats.

False. Cucaracha!

300

The correct internal temperature for this type of food is 165

What is poultry, reheated foods and stuffed meats.

300

A method of stock rotation that uses products in the order they are received.

What is FIFO?

300

Beef must be cooked to this temperature to destroy potential microorganisms in ground beef

155

300

The main reason employees are prohibited from eating while working is because it is rude.

False employees are prohibited from eating while  working is because eating can contaminate hands and that can cross-contaminate a customers food


400

What is the proper order for food to be stored in the fridge starting at the top

Ready to eat 

Seafood

Whole meats

Ground meats

Poultry

400

Name a TCS food

Ground beef, shell fish, sliced cantaloupe

400

Highway to the danger zone! What is the temperature range where micro organisms grow best?

41-135

400

Drying your hands on your apron is better than using a single use disposable paper tower 

False. Single use disposable paper towel is the best way to dry your hands

500

Metal shavings are which type of contaminate?

Physical 

500

This a cooking technique that involves scalding food in boiling water or steam for a short time, then immediately shocking it in ice water or cold running water to stop the cooking process 

What is blanching?
500

What temperature must potable hot water be for use as a sanitizer to kill micro organisms?

171

500

Salt is a TCS food

False, TCS food is a food that is Time Temperate Controlled for Safety. (ie: meats, sliced melon, soy etc)