Batch cooking - Study guides, Class notes & Summaries

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...

Food production is found in the ________ component of the foodservice systems model. correct answers Transformation The art and science of estimating events in the future is termed ________. correct answers forecasting Overproduction occurs when: correct answers More food than is needed is produced The most suitable forecasting method for short-term forecasts in foodservice is ________. correct answers Time series Exponential smoothing is an example of ________ forecasting. correct a...

ServSafe Manager Exam (Latest 2023 / 2024) All Correct Graded A It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup? Answer: Discard the soup, heat a new batch to 135˚F and place it in a working steam table A broken water main has caused the water in an operation to appear brown. What should the manager do? Answer: Contact the local regulatory authority before use. The te...

Five Guys Complete Manager Test Questions With Complete Solutions How often should employees working the register verify the contents of their drawers? before and after each shift What should you not do if a customer has concerns about allergens in the food? make judgments about allergen safety for them if you have cut fries exhibiting the acid effect, what should you do? Throw all the buckets from the batch in the trash, then wash, rinse, and sanitize the buckets When cooking burge...

Five guys Managers test (senovia) Questions With Complete Solutions The fries should sit on the racks or above the oil until they appear Soft, Limp, Dull During morning prep, when should stores start cutting the potatoes? First thing in the morning When cooking burgers on section one of the grill you should wait for the edges to turn Gray/Grey If you have cut fries exhibiting the acid effect, what should you do? Throw all buckets from that batch in the trash, then wash, rinse, and s...

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 ...

BOH SOP Test Exam Questions With Verified Answers What is the Temperature Danger Zone - answerBetween 41 and 140 degrees What is the preferred method for thawing food? - answerIn a refrigerator between 33 and 41 degrees What is it called when microorganisms are transferred from one surface to another? - answerCross-WhaContamination What is the sequence for cleaning the BOH floors? - answer1) Sweep 2) Mop with detergent solution 3) Mop rinse with hot water To check internal temps with a...

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

HNF 150 EXAM 1 Objectives Complete Answers Understand the concept of nutrient density and state how it can be used to determine the healthfulness of foods ️️A measure of nutrients provided per calorie of food Foods rich in nutrients relative to their energy content (calories) Here’s another batch of questions and answers for HNF 150: What is the primary function of the mitochondria in cells? Mitochondria are responsible for producing energy in the form of ATP, which fuels var...

BOH SOP Test Exam Questions With Verified Answers What is the Temperature Danger Zone - answerBetween 41 and 140 degrees What is the preferred method for thawing food? - answerIn a refrigerator between 33 and 41 degrees What is it called when microorganisms are transferred from one surface to another? - answerCross-WhaContamination What is the sequence for cleaning the BOH floors? - answer1) Sweep 2) Mop with detergent solution 3) Mop rinse with hot water To check internal temps with a...