Chapter 9-The Flow of Food Service Flashcards
When hot holding food what is the required internal temperature?
135*F or higher
When cold holding food what is the required maximum temperature?
41*F or lower
Why shouldn’t you use a temperature gauge on a hot or cold holding unit?
It doesn’t measure the temperature of the food.
Why shouldn’t you use hot holding equipment to reheat food?
The hot holding equipment usually doesn’t heat food fast through the temperature danger zone fast enough.
What do sneeze guards and cover do for food?
It helps protect food and it keeps it warm.
How long can you hold cold food without temperature control?
Six hours if it has a temperature of 41*F or lower when removed from refrigeration.
What should you put on a label when serving cold holding food without temperature control?
The timer it was taken out
The name of the product and
What time it needs to be thrown away
What are the requirements for serving hot holding food without temperature control?
The food must be 135*F before being served
Label when it was taken out and
When it must be thrown out
How should you hold a plate or glass?
Hold by the bottom of the plate an the middle or stem of the glass.
How should you hold flatware?
By the handle only
Why should you use utensils or gloves when handling RTE food?
So you can decrease cross-contamination.
Why should you always use tongs or scoops when getting ice?
To reduce bare hand contact and cross-contamination.
Why should you never get ice with a cup?
The cup could chip or break and be a hazard.
How should you carry a glasses?
Using a tray or a glass rack (Never stack them).
What are item you cant reserve to a guest?
Regulated menu items
Garnishes like pickles
Uncovered condiments, like butter mayonnaise, and slasa
Bread and rolls
