This is what the initals "PHF" are an acronym for.
What is Potentially Hazardous Food?
100
The range of temperatures between the Temperature Danger Zone.
What is 41ºF - 135ºF?
100
This is the type of water that must be used when cleaning food and food contact surfaces.
What is potable water?
100
The purpose of sanitizing.
(yes, there is a particular answer/definition I'm looking for...)
What is reducing microorganisms to a safe level?
100
The size of a julienne knife cut.
What is 1/8" x 1/8" x 2"
200
The temperature PHFs must be stored below.
What is 41º F?
200
The temperature raw chicken needs to cooked to in order to be "safe".
What is 165º F?
200
This is what CIP stands for.
What is "clean in place"?
200
This is what
What is iron
200
This is the definition of "mise en place".
Everything in it's place.
300
The three methods of cross-contamination.
What is direct, indirect, drip?
300
When using hot water as a sanitizer, objects need to be immersed for 30 seconds at this temperature.
What is 171º F?
300
The resource would you check for information about the hazards of a specific chemical and directions for safe use.
What is the MSDS?
300
This mineral is part of chlorophyll, the green pigment found in plants.
What is Magnesium?
300
This is the "dice" cut that is made from a julienne slice.
What is a brunoise?
400
This is what "TCS" foods are.
What is the acronym for Time/Temperature control for safety foods-food products that under the right circumstances support the growth of foodborne illness-causing microorganisms.
(also acceptable is "PHF"s, but you need to be sure you understand what the definition is)
400
The acceptable temperature range for a thermometer used in a food prep area.
What is 0º F to 220º F?
400
One of the three chemical sanitizers most commonly used in the food-safety community.
(just need to give 1 of the 3)
The type of thermometer is most commonly used in food premises.
What is a bi-metal stem thermometer?
400
Raw meat, poultry, seafood, or eggs partially cooked during preparation, prior to sale or service, all parts of the food must be reheated to at least ___ for 15 seconds.
What is 165º?
500
The temperature ranges TCS/PHF foods must be cooled from _____to____within______hours AND from _____to____ within a total of ____hours.
What is from 135º F to 70º F within 2 hours and from 135º F to 41º F within a total of 6 hours?
500
Once hot foods are prepared, they must be held at this temperature or higher.
What is 135º F?
500
This has to occur in order for sanitization to be effective.
(p.s. This is a 2-part answer/question).
The equipment/surface must first be thoroughly cleaned and rinsed
The sanitizers need to be in contact with the equipment/surface for sufficient time (AKA "contact time").
500
This is the name for the restaurant that Chef Tredemeyer would open up AND name the city where it would be located.
(hint on the 2nd part: it's probably his home town)
What is "Tredemeyer's House of Short Ribs" in Grand Prairie?
500
This is the temperature that freezers must be held at to properly store food.