Order of washing dishes - Study guides, Class notes & Summaries
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NRFSP Exam study Questions with Verified Answers Latest Updated 2024/2025 Graded A+.
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NRFSP Exam study Questions with Verified Answers Latest Updated 2024/2025 Graded A+. A detergent must remove soil 
German The most popular type of cockroach 
The sandwiches are held at 41F or lower while serving A group is prepping sandwiches 
made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important 
component that should be checked for food safety is 
Salmonella enteritidis Bacteria that can cause a foodborne infection are 
Biological hazard The presence of growth of...
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Servsafe Food Handler Examination Questions and Answers 100% Correct
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Servsafe Food Handler Examination 
Questions and Answers 100% Correct 
1. It is important to cover food when storing it in order to 
a. seal in the flavor 
b. decrease discoloration 
c. prevent cross-contamination 
d. keep temperature consistent - Correct Answer ️️ -c. prevent cross contamination 
2. A food handler has finished slicing raw pork. Before chopping lettuce, the food- 
contact surface should be 
a. brushed and wiped 
b. wiped and rinsed 
c. rinsed and cleansed 
d. cleaned and san...
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Food Safety Already Graded A+
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Food Safety Already Graded A+ 
Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher. ️True 
For PHF with high water activity, cold holding temperatures should be maintained at 41 degrees or less. 
️True 
Bacteria grow best in warm, dry food. ️False 
Bacteria grow best in PHF foods such as deli turkey meat and cheeses. ️True 
When receiving a delivery what should be stored first? ️Eggs, milk, and butter 
For food safety purpose, at what temperature shou...
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ServSafe Food Handler Certification Study Guide | Questions with 100% Correct Answers | Verified | Latest Update 2024
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The three types of hazards that make food unsafe - biological, chemical, and physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - 
Pathogens 
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is 
this - Chemical 
A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean 
dishes. This is an example of - poor cleaning and sanitizing 
A food handler...
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NRFSP Exam Study #3 questions with answers 2024
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NRFSP Exam Study #3 
A detergent must - correct answer remove soil 
 
German - correct answer The most popular type of cockroach 
 
The sandwiches are held at 41F or lower while serving - correct answer A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is 
 
Salmonella enteritidis - correct answer Bacteria that can cause a foodborne infection are 
 
Biological hazard - correct answer...
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Culinary Arts 1- Final Exam Review Questions And Answers Rated A+
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The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture 
What should be used to dry your hands after washing them? - Answer-Single-use paper towel 
Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - 
Answer-Cross-contamination 
At what internal temperature should raw meat, poultry, and seafood be stored? - Answer-41°F and 
below 
What is the temperature range of the temperature danger zone? - Answer-...
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California eFoodHandlers Test Answers 2022/2023.
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California eFoodHandlers Test Answers 2022/2023. 
 
How long can foods safely remain in the Danger Zone during preparation? 
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? 
A handwashing sink can be used for food preparation as along as the sink is cleaned after each use 
Who is the 'Person in Charge' or PIC 
What should a food worker do if they are sick? 
What describes the pro...
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AAFCS FCS 200 EXAM 2023 WITH 100% CORRECT ANSWERS
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Order of Washing dishes: - correct answer -Wash, rinse, sanitize 
 
What will help get the red stain out of a cashmere shirt? - correct answer -Alkaline 
 
Fat measuring method - correct answer -Electrical current 
 
Intangible Resources - correct answer -Cannot be touched - integrity, confidence, literacy 
 
Human Resources - correct answer -Skills, talents, and abilities that people possess 
 
Tangible Resources - correct answer -Real, touchable, concrete, able to appraised - jewelry, land, ho...
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Food Manager Training Exam Questions Marking Scheme New Update
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Food Manager Training Exam Questions Marking Scheme New Update 
 
Food must be stored x inches off the ground - Answers -6 
 
What clothes should food employees wear - Answers -Light colored clothing without buckles or buttons 
 
What temperature must raw eggs be stored at - Answers -45 degrees or less 
 
Raw food must be stored ___________ ready to eat food - Answers -Below 
 
Using the FIFO system how must food be stored - Answers -Foods with the longest shelf life are stored below foods with ...
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ServSafe Food Handler Certification Study Guide | Questions with 100% Correct Answers | Verified | Latest Update 2024
- Exam (elaborations) • 4 pages • 2023
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- $7.99
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The three types of hazards that make food unsafe - biological, chemical, and physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - 
Pathogens 
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is 
this - Chemical 
A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean 
dishes. This is an example of - poor cleaning and sanitizing 
A food handler...
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