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culinary
chellfish
| Question | Answer |
|---|---|
| Live shellfish must be received with what documentation? | Shellstock identification tag |
| Hot TCS foods must be received into the food service operation at what temperature? | at 135 degrees or above |
| In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? | Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts |
| Milk can be received at 45 degrees F. under what condition? | It is cooled to 41 degrees F. or lower in 4 hours |
| What must be included on the label or TCS food that was prepped in-house? | Date that the food should be thrown out |
| What is the correct temperature for receiving cold TCS food? | 41 degrees F. or lower |
| How should cartons of coleslaw be checked for the correct receiving temperature? | Open a carton and insert a thermometer stem into the food |
| Frozen foods should be received at | Frozen solid |
| All of the following items can be received at 45 degrees F. or less EXCEPT | cut, ready to serve lettuce |
| How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41 degrees F. or lower? | 7 days |
| When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? | In front of food with later use-by dates |
| Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? | time-temperature abuse |
| Poor food quality is an indication of temperature-time abuse and can be indicated by all of the following qualities EXCEPT | bright color that is firm to the touch |
| What should be done with an item that has been recalled? | Remove the item from inventory and place it in a secure location |
| What is the problem with storing raw ground beef above prepped salads? | Cross-contamination |
| What is the most important factor in choosing a food supplier? | It has been inspected and complies with local, state, and federal laws |
| An employee with vomiting or diarrhea can return to work when | when they are symptom free for 24 hours |
| Good personal hygiene includes | reporting illness to your supervisor/instructor |
| Hand antiseptics that are used in the kitchen | should never be used in place of handwashing |
| During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is | 20 + seconds |
| Ready-to-eat foods require the employees | to wear gloves |
| Joe, a prep cook, has diarrhea | he must be excluded from the restaurant |
| Harry, a dishwasher, has a cold | there are no restrictions |
| A food handler can only return to work when the local regulatory agency has determined that working with food is safe for all of the following illnesses EXCEPT | botulism |
| Foodhandlers don't have to wash their hands after | sanitizing the table |
| Hand maintenance for food handlers requires all of the following EXCEPT | just a bandaid covering cuts or scraps on fingers |
| Mary, a sous chef, has been diagnosed with hepatitis A | she must be excluded from the restaurant |
| Gloves should be changed in all of these situations EXCEPT | at least once an hour when doing the same task |
Created by:
susie9810