HM 330 Quiz 3

Food must get cooled from _____-____F in 2 hours and __-___ F in 4 hours

135-70, 70-41

Hot held foods must be ______F for ___ seconds

165, 15

Include date marking on ready-to-eat TCS foods, if stored longer than

24 hours

TCS foods must get stored below ____F or above ___F

41-135

What is the maximum length of time that ready-to-eat TCS food may be stored in the cooler before it must be thrown out?

7 days

Basic formula for stocks

8 lb. of bones, 1 gallon of liquid, mirepoix, 1 sachet d'epices

Mirepoix is 50% A. Onions B. Carrots C. Celery

A

How far above the floor should food be stored?

At least 6 inches

What stock takes the longest to make? A. White stock B. Brown stock C. Fish stock D. Vegetable stock

B

Should a stock be started with cold or hot water?

Cold

French word for stock means

Foundation or base

What method should not be used to thaw food (hint: you've used it before)

Letting the food sit at room temperature

Brown stock is made using _______ reaction

Maillard

Should you boil, cover, or stir a stock?

No

Which food should be stored on the lowest shelf in the cooler?

Poultry

Which food should be stored on the highest shelf in the cooler?

Ready-to-eat foods

What is the name of a German dumpling pasta?

Spatzle

Crisis management

a written plan of how a food service operation responds to and recovers from a foodborne illness outbreak

Important steps of managerial control

●Identify Risks: assess and document all possible risks within your operation ●Monitor: including food temperatures, sanitation concentrations and supervising these activities ●Corrective Action: take the appropriate steps to correct, like bringing up temperature of food ●Management Oversight: making sure all policies, procedures and corrective actions are followed correctly ●Training: ensuring all employees are properly trained in these procedures ●Re-Evaluation: regularly ensure the systems in place are effective and functioning