| A | B |
|---|
| Danger Zone | 41-135 degrees (micro-organisms grow) |
| 3 ways to THAW frozen food | 1-refregerator; 2-put under running water; 3-start cooking it |
| a BAD way to thaw food | put it on the drainboard beside sink |
| 3 ways to COOL hot food | 1-ice paddle; 2-blast chiller; 3-divide into several smaller container and put on ice bath |
| 2 BAD ways to cool food | let it sit out OR put in refrigerator |
| 165 degrees | temperature to cook poultry |
| 155 degrees | temperature to cook ground meat |
| 145 degrees | beef, pork, and fish |
| cross contamination | transfers from food/prep utensil to other food |
| food born illness | transmitted to people from food (eat sandwich with spoiled mayonnaise) |
| poor personal hygiene | primary cause of food born illness |
| When to put on gloves... | AFTER washing hands |
| How long to insert thermometer to get a reading? | 15 seconds |
| FIFO (first in- first out) | form of STOCK ROTATION |
| time required to rub hands together during washing process | 10-15 seconds |
| Wearing gloves will let you... | minimize bare hand contact with ready-to-eat food |
| Temprerature to receive fresh meat | 41 degrees |
| Where to store raw food in the refrigerator... | BELOW cooked ready-to-eat food |
| When receiving food, check these 3 things | 1-label; 2-appearance; 3-temperature |
| When receiving food, do NOT check this.. | nutritional information |
| before preparing food on a cutting board, you must do these 2 things | 1-clean and 2-sanitize (in this order!) |
| NEVER store chemicals in .. | food containers |
| The last step after manually washing, rinsing, and sanitizing dishes is to... | let them air dry - don't dry with a towel |
| Store dry food at least ___ inches off the floor | 6 |
| You could accept fresh chicken if it has... | firm flesh |
| If a can of tomatoes has a swollen top, should it be cooked? | No! Throw it away. It has botulism. |
| Should you wear a watch during food prep? | No, all jewelry should be removed! |
