Chapters 8-12

Question 1

R.O.P.

Answer 1

Reduced Oxygen Packing

Question 2

4 ways to thaw TCS food

Answer 2

Cold running water, microwave, refrigerator, cooking

Question 3

Pooled eggs define

Answer 3

Raw eggs that have been cracked and cooled in a container

Question 4

What is the first step of prepping fruits and vegetables?

Answer 4

Wash it thoroughly

Question 5

Name one practice that would require a variance from the health dept.

Answer 5

smoking food to preserve it

Question 6

Internal temp for poultry

Answer 6

165

Question 7

How many hours do you have too cool foods from 135-70 degrees

Answer 7

2 hours

Question 8

The only way to prevent a backflow is?

Answer 8

To have an air gap

Question 9

How many hours do you have to cool foods from 70-41 degrees?

Answer 9

4 hours

Question 10

How long do you have to reheat food and what temp should it reach?

Answer 10

2 hours for 165

Question 11

Food service equipment must meet a certain standard, what mark should it have?

Answer 11

NSF

Question 12

What final rinse temp should a heat sanitizing dishwasher use?

Answer 12

180

Question 13

What is the first step when doing dishes?

Answer 13

Scraping off excess food

Question 14

HACCP

Answer 14

Hazard Analysis Critical Control Point

Question 15

5 requirements of a handwashing station

Answer 15

Soap, water, single-use towel, trash can, signage

Question 16

What foods can be reserved to guests?

Answer 16

Condiment packets

Question 17

How long should it take for food to be cooled?

Answer 17

Within 2 hours it should go from 135 to 70
Then from within the next 4 hours it should go from 70-41 or lower

Question 18

Hot food temperature

Answer 18

Keep at 135 or higher

Question 19

Backflow

Answer 19

reverse flow of contaminants through a cross-connection into a drinkable water supply

Question 20

4 types of cleaners

Answer 20

detergents, degreasers, delimers, and abrasive cleaners