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Java Games: Flashcards, matching, concentration, and word search. |
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Lesson 5 Key Terms part 1
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| Hot-holding equipment | Equipment such as chafing dishes, steam tables and heated cabinets specifically designed to hold food at an internal temperature of 135˚F (57˚C) or higher |
| Cold-holding equipment | Equipment specifically designed to hold cold food at an internal temperature of 41˚F (5˚C) or lower |
| Sneeze guard | Food shield placed over self-service displays and food bars, which extends seven inches beyond the food and fourteen inches above the food counter |
| Off-site service | Service of food to someplace other then where it is prepared or cooked; including catering and vending |
| Vending machine | Machine that dispenses hot and cold food, beverages, and snacks |
| Single-use items | Disposable tableware designed to be used only once. It includes plastic flatware, paper or plastic cups, and plates and bowls |
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