Introduction to Culinary Arts Study Guide Questions and Answers Rated A+
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Module
Introduction to Culinary Arts Study
Institution
Introduction To Culinary Arts Study
Introduction to Culinary Arts Study
Guide Questions and Answers Rated A+
What are the correct steps for washing dishes?
Remove any leftover food
Clean the dishes
Rinse off soap
Disinfect
Dry thoroughly
What does the acronym FIFO stand for in inventory management?
First In, Firs...
introduction to culinary arts study guide question
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1 Introduction to Culinary Arts Study Guide Questions and Answers Rated A+ What are the correct steps for washing dishes? ✔✔Remove any leftover food ✔✔Clean the dishes ✔✔Rinse off soap ✔✔Disinfect ✔✔Dry thoroughly What does the acronym FIFO stan d for in inventory management? ✔✔First In, First Out What does the acronym FATTOM represent in terms of bacterial growth? ✔✔Food, Acidity, Time, Temperature, Oxygen, Moisture —all these conditions are necessary for bacteria to thrive What is the recommended internal cooking temperature for poultry? 2 ✔✔165 degrees Fahrenheit When is it necessary to change your gloves while preparing food? ✔✔Immediately if they become dirty or damaged ✔✔Before starting a new task ✔✔At least every four hours if continuously used ✔✔After handling raw meats and before touching cooked or ready -to-eat foods What are Safety Data Sheets (SDS)? ✔✔Documents that detail the properties and risks of hazardous chemicals, including th eir effects on health and safety in the workplace What is a HACCP Plan? ✔✔A systematic preventive approach to food safety that identifies and addresses biological, chemical, and physical hazards in food production processes to ensure the safety of the final product What is the sequence of reporting a foodborne illness outbreak?
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