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Serv Safe Chapter 6
Question | Answer |
---|---|
What is one way to not misrepresent the appearance of food? | Food additives or color addictive |
When should food most be thrown out? | When it is handle by staff who have been restricted or excluded from the operation due to illness |
What is one way of thawing food? | Thaw as part of the cooking process |
What produce not be exposed to touch? | Not touch surfaces exposed to Raw, meat, seafood, or poultry |
When storing produce in standing water or an ice-water do not mix in? | Different items |
What temperature do sliced melons, cut tomatoes need? | 41*F(5*C) Lower |
When should pasteurized eggs be serve? | When serving raw or undercooked dishes |
When ice should never be used? | The ice was used to keep the food cold. |
When a variance is used? | Curing food |
When cooking TCS food, the internal portion must? | Reach the required minimum internal temperature |