What does tcs stand for Study guides, Class notes & Summaries

1 CERAD ASSESSMENT 2 EXAM | QUESTIONS & ANSWERS (VERIFIED) | LATEST UPDATE | GRADED A+ What are the commonest causes of collisions Correct Answer: Driver error or reaction (3/4) Action based on poor judgement (1/6) Being careless reckless or in a hurry (1/6) What are the most common driver errors that result in a collision (3) Correct Answer: Failure to look properly Failure to judge the other persons path or speed Loss of control What are the most common actions based on poor jud...

an earring in food is an example of what type of contamination? - Answer- physical why are new potatoes ideal for boiling, steaming, and roasting? - Answer- low starch, high moisture in a SMART goal what does the S stand for? - Answer- specific Heat transfer through direct.. - Answer- conduction sauce made from veal, chicken, or fish stock and a roux - Answer- veloutte to identify with a persons feelings or thoughts - Answer- empathy why should bananas and avocados be stored se...

ProStart 1 Test Review Part 1 Questions and Answers Graded A+ What did Catherine De Medicic contribute to the restaurant industry Fork and silverware What type of facility is used to house large-scale special events Convention centers Which employees work outside of the public space? Back of the house What is the significance of The Harvey House? First chain restaurant What is the most important thing a manager can do to prevent having parasites in food? Purchase food f...

180 - Answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - Answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - Answer What is the temperature range for the danger zone? spore - Answer What is the form some bacteria take to keep from dying when they do not have enough food? state - Answer Most regulations for food service operations are at what level? ...

SERVSAFE REVIEW 3 Questions and Answers 100% Correct What is the minimum internal cooking temperature for raw eggs prepared for immediate service? 145*F Fresh beef must be received at or below? 41*F An operation must obtain a variance from the regulatory authority before, Methods that require a variance and a HACCP plan are: Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. • Curing of food such as ham, sausages, etc. • Using food additives to pres...

180 - Answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - Answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - Answer What is the temperature range for the danger zone? spore - Answer What is the form some bacteria take to keep from dying when they do not have enough food? state - Answer Most regulations for food service operations are at what level? ...

Food Manager Practice Exam Questions and Answers Already Graded A Can homemade salad dressing be sold in public food service establishment? No, homemade foods may not be sold or used in a public food service establishment During a delivery of frozen products the manager on duty should check the? Food is delivered within an acceptable temperature range When should canned and vacuum-sealed products be thoroughly inspected? Upon receipt and before use What is FIFO Using stock rotation so product...

California ANSI Food Handler training (2022/2023) Already Passed An example of contamination would be when food comes into contact with: a) all of these are correct b) unclean utensils, glassware, or dishware A Which of the following is most likely to contaminate foods? a) food-grade containers b) cleaning supplies store in a separate storage room c) raw meat next to cooked meat d) all of these are correct C What does TCS food stand for? Time/Temperature Control for Safety What is the...

CPFS- 1 Questions and Answers Graded A+ A fish toxin originating from histamine-producing bacteria is Scombrotoxin A foodborne illness is classified as intoxication when ______. A toxin is produced by bacteria on or in the food prior to ingesting it A chemical is present in the food or drink prior to consumption Aerobic bacteria are organisms that can survive and grow in an oxygenated environment, and anaerobic bacteria are organisms that do not require oxygen for growth. True A toxin found ...

A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? - Answer-Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - Answer-so that the manager can follow up with the guests and take corrective action Which type of rice is used for risotto? - Answer-Arborio What is an example of an open-ended questi...