Danger zone hot zone - Study guides, Class notes & Summaries

Warm Air Heating System Equipment In a warm air heating system the cold air return registers are located a) in exterior walls b) in interior locations c) under windows d) in floors e) in ceilings - Answer-B The major disadvantage of an electric resistance coil furnace for warm air heating is a) the high cost of electricity b) the danger from electric shock c) the high cost of maintenance d) the large size of the furnace e) the location of electrical wiring - Answer-A Lowboy furnac...

California eFoodHandlers Test Answers How long can foods safely remain in the Danger Zone during preparation? - ANSWER 4 hours Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? - ANSWER Reheat to 165F or hotter within 2 hours A handwashing sink can be used for food preparation as along as the sink is ...

What is the temp danger zone? Ans- 41 F to 135 F Max cold food temp: all precut vegetables (tomatoes, lettuce, spinach, and precut melons Ans- 41 F for 15 secons Max temp for fresh, frozen, or canned fruits/veggies or cooked grains and legumes held on a steam table or hot box Ans- 135 F for 15 seconds Max temp for commercially prepared & packaged ready-to-eat food Ans- 135 F for 15 seconds Minimum hot holding temp Ans- 135 F for 15 seconds Beef, pork, lamb & veal roasts Ans- 145 F ...

In a warm air heating system the cold air return registers are located a) in exterior walls b) in interior locations c) under windows d) in floors e) in ceilings - Answer-B The major disadvantage of an electric resistance coil furnace for warm air heating is a) the high cost of electricity b) the danger from electric shock c) the high cost of maintenance d) the large size of the furnace e) the location of electrical wiring - Answer-A Lowboy furnaces are just over a) 1.0 m in h...

cross contamination Ans: passing bacteria from one surface or food item to another food borne illness Ans: illness caused by contaminated or spoiled food danger zone Ans: the temperature range where bacteria can grow in foods; 41-135 degrees F 165 degrees F Ans: temperature at which reheated food and all poultry must reach for safe eating 40 degrees F Ans: cold storage of foods must be 40 degrees or below 0 degrees F Ans: proper freezer temperature Sharp knives Ans: The most safe fo...

Procedures that are used to change the chemical, physical, or microbiological quality of water -answer- Water Treatment A process of killing infectious agents outside the body by direct exposure to chemical or physical agents. -answer- Disinfection A water treatment process that uses chlorine or a chlorine compound. -answer- Disinfection A total contact time of at least ____ minutes is required for satisfactory water disinfection. -answer- 30 minutes ____ and _______ will cause chlor...

1. A _ is a dangerous location where anyone present is at risk of harm. a. Hot zone b. Cold zone c. Warm zone d. End zone - ️️1. A. Hot zone 2. What can cause cardiac arrest to a casualty? a. Bleeding out b. Tension pneumothorax c. Blocked airways d. All of the above - ️️2. D. All of the above 3. A _ is the area around the hot zone where it is unlikely (not impossible) that danger still exists. a. Hot zone b. Cold zone c. Warm zone d. End zone - ️️3. C. Warm zone 4. T...

What is the maximum temperature for food quality? Ans: 165 Labels for prepared products must contain the following 4 pieces of information: Ans: 1. Product name 2. Preparer's initials 3. Prep date & Time 4. Expiration date & time What is the Temperature Danger Zone Ans: Between 41 and 140 degrees What is the preferred method for thawing food? Ans: In a refrigerator between 33 and 41 degrees What is it called when microorganisms are transferred from one surface to another? Ans: Cros...

Batch cooking correct answers 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 correct answers 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 method correct answers Place the tightly wrapped fr...

1. A _ is a dangerous location where anyone present is at risk of harm. a. Hot zone b. Cold zone c. Warm zone d. End zone - ️️1. A. Hot zone 2. What can cause cardiac arrest to a casualty? a. Bleeding out b. Tension pneumothorax c. Blocked airways d. All of the above - ️️2. D. All of the above 3. A _ is the area around the hot zone where it is unlikely (not impossible) that danger still exists. a. Hot zone b. Cold zone c. Warm zone d. End zone - ️️3. C. Warm zone 4. T...