One scoop of beef - Study guides, Class notes & Summaries

ServSafe Food Handler Verified Answers 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 cl...

Texas Roadhouse Menu Test Key Questions and Answers Rated A+ what comes in the combo appetizer? Wings, skins, snakes bites, or fried pickles Which sauce comes with the Cactus Blossom Cajun Horseradish Sauce (blossom sauce) What tops a loaded baked potato? Sour cream, butter, cheese, bacon what tops chili? cheddar cheese, and onions what is on top potato skins? cheddar cheese, and bacon how many skins are in an order? 8 how many rolls come with each to-go order? 2 per entree Describe the s...

Rice Which of the following foods can a patient who needs a wheat-free diet safely consume a. graham crackers b. bran flakes c. couscous d. rice Bread flour Which of the following types of wheat flour has the highest protein content? a. all purpose flour b. pastry flour c. bread flour d. cake flour Baked beans, corn bread Which of the following menus provides the best source of protein and iron for a client on a vegetarian diet? a. cheese sandwich, apple b. baked bea...

Servsafe Manager practice tests When is a foodborne illness considered an outbreak? when at least two people experience the same symptoms after eating the same food Which of the following is NOT considered a safe way to thaw frozen meat? under hot running water What or who is the most responsible for training new staff about safe food handling practices? the certified food manager Which of the following symptoms is most commonly associated with foodborne illness? diarrhea Which is an ...

Serv-Safe Food Handler Questions and Answers Already Passed 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 exampl...

Controlling Foodservice Costs Final Exam Prep Controlled access to storeroom areas and keeping high-value items in locked areas are examples of - ANS Good inventory security Competitive pricing is common in which section of the restaurant and food service industry? - ANS Quick Service How is Contribution margin calculated? - ANS Subtract the cost of making a menu item from the menu price. Based on sales history and the weather, management expects to serve 200 meals today ...

Taco Bell Team Trainer Test Questions with complete Answers How many people can work one cash drawer ? 1 Cashier What shows a guest we are eager to serve them? Eye Contact ; Smile ; Clean and Tidy uniform ; Postive attitude Give an example of a correct greating? Hello , Welcome to Taco bell Give an example of a correct closing ? Thank you, see you next time When do count the cash in your drawer ? After MIC & Before you use the drawer We greet guests in ho...

ServSafe Manager Practice Test Questions & Time/Temp Questions with complete solutions. Hand washing stations are required in which area? - correct answers.In food prep, service, and dishwashing areas. Where should the scoop for the ice machine be stored? - correct answers.In a protected and designated location. What should you do if food shipments are not delivered at the correct temperatures? - correct answers.Reject the delivery What is the proper sequence to effec...

Servsafe Manager practice tests When is a foodborne illness considered an outbreak? when at least two people experience the same symptoms after eating the same food Which of the following is NOT considered a safe way to thaw frozen meat? under hot running water What or who is the most responsible for training new staff about safe food handling practices? the certified food manager Which of the following symptoms is most commonly associated with foodborne illness? diarrhea Which is an ...

Food Handlers Permit Test Questions and Answers 100% Pass What is Cross Contamination? Transferring of pathogens from one surface to another How can you prevent Cross Contamination? By cleaning and sanitizing What are the three types of hazards that make food unsafe? Biological, Chemical, and Physical What is Time-Temperature abuse? Leaving food out too long in the danger zone What are four situations where food handlers should wash their hands? Touching hair/face, handling raw food, equipme...