Culinary Workplace readiness Questions And Answers 100% Correct
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Course
Workplace Readiness
Institution
Workplace Readiness
Culinary Workplace readiness Questions And
Answers 100% Correct
what practices can help prevent accidental cuts in the kitchen -using gloves or a towel
when removing lids from glass bottles
-use proper openers on bottles or jars
- wash sharp utensils separately & do not leave in sink
Whic...
Culinary Workplace readiness Questions And
Answers 100% Correct
what practices can help prevent accidental cuts in the kitchen -using gloves or a towel
when removing lids from glass bottles
-use proper openers on bottles or jars
- wash sharp utensils separately & do not leave in sink
Which practice is best suited for rotation of food product Using FIFO Method
what is one of the purpose of material safety data sheets physical health fire and reactivity
hazards
first step in cleaning a dishwasher machine is to clear spray hozzles & food traps of food
& other objects
You ate at a local restaurant and became ill with nausea and stomach cramps. you ordered and ate
a serving of turkey with dressing green beans and fruit salad. you most likely became infected
with which food born illness Salmonella no typhoidal
, Culinary Workplace readiness Questions And
Answers 100% Correct
what is the proper way to clean the can opener blade and how often Equipment must be
cleaned as soon as it has been in direct contact with food
a pot of chili has been cooled to 70º in 2 hrs What is the maximum number of hrs remaining to
cool it safely to 41º F 4 hours
#1 cause of cross contamination by employees is poor personal hygiene & time temp
abuse
How should RTE foods be handled with tongs and gloves
Ways to thaw food -fridge
-running water
-microwave
-cooking
according to federal state and local guidelines the acceptable time range for replacing sanitizing
solutions is after 4 hrs
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