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ServSafe

Chapter 6

QuestionAnswer
When using equipment how should it look? Clean and sanitized.
How do you prepare the right quantity? Only take out as much food from the cooler that you can prep in a short amount of time.
How do you store the food? Bring the prepared food to the cooler or cook it right away.
Why is presentation important? It looks appealing to the customer they must judge what it looks like and how it taste.
What is a corrective action? They are actions you take when something happens. For example when a piece of raw chicken falls on the floor you have to throw it out.
What are the 4 ways to thaw frozen food? Refrigeration, running water at 70 degrees, microwave, and cooking.
Should you soak and store fresh produce? Yes you just have to seperate different items or a lot of batches of the same items.
How should you handle pooled eggs? Carefully, with care.
How do you stick the probe into meat? Slanted into the thick part of the meat.
Is it okay to cool large amounts of food in the cooler? No because the coolers are not designed for that.
What are the best storage containers? Stainless steel because it removes heat away from the food faster.
Is Ice water bath a good way to cool down food? After dividing the food the bottom of the container will cool down faster.
What is an Ice paddle? Are frozen plastic paddles that either have ice or water to be frozen in it.
What temperature do TCS foods have to be reheated at? 165 degrees.
How to store food for further cooling? Loosely cover food containers before storeing them.
Created by: Angie1324
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