Batch cooking - Study guides, Class notes & Summaries

BOH SOP Test 100% Correctly Solved What is the Temperature Danger Zone - Answer-Between 41 and 140 degrees What is the preferred method for thawing food? - Answer-In a refrigerator between 33 and 41 degrees What is it called when microorganisms are transferred from one surface to another? - Answer-Cross-WhaContamination What is the sequence for cleaning the BOH floors? - Answer-1) Sweep 2) Mop with detergent solution 3) Mop rinse with hot water To check internal temps with a thermometer...

Food Handler's Lesson 4 The Danger Zone questions and answers Batch cooking - answer Prepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out. Quick Thawing method - answer Place the food in the prep sink under cold, running water for no more than two hours. Afterward, clean and sanitize the sink and anything else the water may have touched Slow Thawing...

Batch cooking - ANSWERSPrepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out. Quick Thawing method - ANSWERSPlace the food in the prep sink under cold, running water for no more than two hours. Afterward, clean and sanitize the sink and anything else the water may have touched Slow Thawing method - ANSWERSPlace the tightly wrapped frozen item, such as a ...

A food worker at a bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What must her manager do? - Answer-Restrict until regulatory approval is obtained A large container of potato salad has been removed from cold holding at the correct temperature. How long can the food be safely held without temperature control, as long as it does not exceed 70 degrees Farenheit (21 degrees Celsius)? - Answer-six hours To prevent providing shelter for pests, how far above the f...

What is a critical limit? maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level of occurrence of a food safety hazard What is a critical limit according to Codex? A criterion which separates acceptability from unacceptability What are critical limits and CCPs used for? To distinguish between safe and unsafe operating conditions What are operational limits? Usua...

What is a critical limit? maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level of occurrence of a food safety hazard What is a critical limit according to Codex? A criterion which separates acceptability from unacceptability What are critical limits and CCPs used for? To distinguish between safe and unsafe operating conditions What are operational limits? Usua...

NOCTI Culinary Study Guide Questions with All Correct Answers When receiving a delivery, an employee should verify that the invoice matches the delivery and _________. - Answer- check the order for damage Michelangelo's Bistro began the day with 8 gallons of cream in the cooler. The bistro received four additional gallons of cream from the morning delivery. During the afternoon shift, the kitchen used three gallons of cream. The on-hand inventory i snow nine gallons of cream. This is an ...

food handler safety test 100% correct for how long must shellfish tags be kept in the department - Correct Answer ️️ -90 days what is a a glue board? - Correct Answer ️️ - control device for use in the store, proper storage containers are made of? - Correct Answer ️️ - stainless steel & copper what is the temp danger zone according to the 2009 FDA food code - Correct Answer ️️ -41 F and 135 f where would you most likely find clostridium botulinum? - Correct Answer ️️ ...

Food Handler Training - Riverside, CA Final Exam Questions and Answers 100% Pass What should a food worker use to retrieve ice from an ice machine? - Correct Answer ️️ -A scoop stored outside the ice A food worker cooks scrambled eggs that will be served immediately. What is the minimum internal temperature that the eggs must reach during cooking? - Correct Answer ️️ -145°F (63°C) What should you do when a garbage can is nearly full? - Correct Answer ️️ -Take the garbage ba...

A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? A) Restrict until Regulatory approval is obtained B) Exclude until Regulatory approbal is obtained C) Allow the worker to resume her normal duties D) Require her to wear single-used gloves at all times A) Restrict until Regulartory approval is obtained A large container of potato salad has been removed from cold holding at the correct temperature. How long can ...