Which minimum internal cooking temperature must prime rib reach for 15 seconds? - Answer- 165F (74C)
Shell eggs cooked for immediate service must reach
... [Show More] which internal temperature for 15 seconds? - Answer- 145F (63C)
Which is the minimum internal cooking temperature for three-meat ravioli? - Answer- 165F (74C)
The minimum water temperature of the final sanitizing rinse in high temperature mechanical dishwasher must be at least - Answer- 180F (82C)
When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot water must be at least - Answer- 110F
cold food should be received at or below an internal temperature of - Answer- 41F (5C)
Equipment approved for use in the prep area should have a seal of approval from - Answer- NSF
How can food handler reduce bacteria found on poultry? - Answer- cooking poultry to the proper internal temperature
How should food and supplies be stored in a dry-storage area? - Answer- away from the walls and 6 inches off the floor
The cook put refrigerated lasagna into the steam table at 9:00 am for service at noon. This practice in incorrect because the - Answer- temperature of the food was not taken before being put into the steam table
Which procedure will help prevent food contamination - Answer- using tongs to serve dinner rolls to guests
Glass from a broken water glass in food is an example of which type of contamination? - Answer- physical
Food handlers should was their hands between - Answer- shaking hands with guest and replenishing the food on the salad bar
Cooling food helps to correctly - Answer- control the growth of bacteria
What is a characteristic required for equipment to meet NSF standards? - Answer- nonabsorbent
Purchase dishwashers that are able to measure water temperature, chemical concentration, and - Answer- water pressure
Which statement about handwashing stations is true? - Answer- liquid soap is the only type of soap that should be provided
how many inches off the table should tabletop equipment be installed - Answer- at least 4 inches
Who should provide information about private water supply inspections, testing, and other reuirements for a foodservice operation? - Answer- local regulatory authority
Where is ventilation most important to use in foodservice operations? - Answer- areas for cooking, frying, and grilling
To help prevent cross-connection in an operation, the manager should - Answer- hire licensed plumbers to do plumbing repairs
what is the main reason that operations must regularly maintain their facilities and equipment? - Answer- to prevent food contamination
Once water as been restored after water service interruption, a manager should - Answer- verify that the water supply is drinkable
What is the most important reason that pests must be kept out of the operation? - Answer- the can spread disease
A food handler who is receiving a schedule delivery observes signs of pests, including eggs cases and insect body parts, in the shipment. What should be done? - Answer- shipment should be refused and prevented from entering the operation
the purpose of air currents is to - Answer- create and air shield around the doors that are periodically left open
Which is necessary for chemical sanitizers to work effectively? - Answer- mix the correct concentration of sanitizer and water
Which surfaces must be cleaned and sanitized? - Answer- cutting boards
Before reassembling stationary equipment that has been cleaned and sanitized, make sure all surfaces are - Answer- completely air dried
When loading dishwashing machines, make sure that - Answer- the water spray will reach all surfaces
When washing dishes in a three-compartment sink, the water and detergent in the first sink of a three-compartment sink needs to be changed when the water becomes dirty of - Answer- when the suds are gone
Dirty water from mop buckets should be disposed o [Show Less]