ServSafe Word Scramble
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| Question | Answer |
| 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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