Batch cooking - Study guides, Class notes & Summaries
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Food Handler's Lesson 4: The Danger Zone || All Answers Are Correct 100%.
- Exam (elaborations) • 6 pages • 2024
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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...
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ServSafe Manager Exam (Latest 2023 / 2024) All Correct Graded A
- Exam (elaborations) • 21 pages • 2023
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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...
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NDFS 445 Exam 2 || with 100% Errorless Solutions.
- Exam (elaborations) • 17 pages • 2024
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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...
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Food Handler's Lesson 4: The Danger Zone Correct 100%!!
- Exam (elaborations) • 6 pages • 2023
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Available in package deal
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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 ...
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BOH SOP Test Exam Questions With Verified Answer
- Exam (elaborations) • 22 pages • 2024
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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...
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BOH SOP exam questions and answers 2024
- Exam (elaborations) • 41 pages • 2024
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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...
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Food Handler's Lesson 4: The Danger Zone Correct 100%
- Exam (elaborations) • 6 pages • 2023
-
- $10.99
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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 ...
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BOH SOP Test Exam Questions With Verified Answers
- Exam (elaborations) • 22 pages • 2024
- Available in package deal
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- $13.49
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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...
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BOH SOP Test 100% Correctly Solved
- Exam (elaborations) • 29 pages • 2024
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- $13.49
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BOH SOP Test 100% Correctly Solved 
What is the Temperature Danger Zone - Answer-Between 41 and 140 degrees 
What is the preferred method for thawing food? - Answer-In a refrigerator between 33 
and 41 degrees 
What is it called when microorganisms are transferred from one surface to another? - 
Answer-Cross-WhaContamination 
What is the sequence for cleaning the BOH floors? - Answer-1) Sweep 
2) Mop with detergent solution 
3) Mop rinse with hot water 
To check internal temps with a thermometer...
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State Food Safety Test Questions and Answers with complete solutions
- Exam (elaborations) • 7 pages • 2024
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A food worker at a bar was diagnosed with E. coli and has not shown symptoms for a couple of days. 
What must her manager do? - Answer-Restrict until regulatory approval is obtained 
A large container of potato salad has been removed from cold holding at the correct temperature. 
How long can the food be safely held without temperature control, as long as it does not exceed 70 
degrees Farenheit (21 degrees Celsius)? - Answer-six hours 
To prevent providing shelter for pests, how far above the f...
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