Cold Prep Flashcards
Which chart/form lists proper produce storage temperature?
Fruit/ vegetable specification
Time-tagging in cold choice on display is how long?
4 hours
What are the 4 hour time constraint products?
Cut melons Cut tomato’s Cut leafy greens Devil egg Cold proteins Seafood items Pre made salads
Requirements for salad dressing
Buffet labels and labeled ladle
Temperature of cold food on buffet bar
32•F-40•F
Temperature of cold food in cooler
32•F-38•F
Cold bar item that must be pre chilled
Canned fruit Coleslaw dressing Cooked macaroni Devil eggs Fresh cut fruit Hard boiled eggs Cooked potatoes Sour cream Relish Dressings
Lemon wedges are:
Served at all times on cold choice bar (never on the line)
Six wedges per lemon
What’s the max hour of cold food on the bar when using time as safety control rather than temperature.
4 hours
Even if the shelf life is longer
If less do not exceed shelf life.
U.S. No.1 or 2
60-100 count
NW Norkota/ Burbank russet
Idaho. WA. OR. Montana
This type of potato used for
Mashed potato or potato chips
Ingredients for made from scratch
Needs to b chilled before mixing
Made from scratch salads and melons needs to be chilled at ____before placing on the bar
40•F
US No.1
60-100 count
From the NW
Potatoes used for
Baked potatoes
Potatoes prepped:
Not peeled
Sliced at 1/16” thick
Stored refrigerated covered in cold water
Potato chips
A properly peeled potato for mashing
Majority peeled/ eyes removed.
Potatoes
Sliced/ peeled @ 3/16”
Stored refrigerated in 13lb batches
Cover in cold water
Potatoes for mashing
Step 1 of product cycle
Inventory to order
Step 2 of product cycle
Ordering and receiving
Step 3 of product cycle
Rotation and storage (bulk)
Step 4 of product cycle
Inventory and production
Step 5 of product cycle
Rotation and storage (prepped)
Step 6 of product cycle
Transfer to sales area
Step 7 of product cycle
Products sold and consumed
Under which step of product cycle does preparing recipes fall under
Step 4 inventory and production
How many products to be displayed in produce display cases?
8 different varieties of alternating colors
Products sensitive to ethylene
Lettuce, broccoli, carrots, cucumbers
Labels placed individually or collectively within ____ ft of where product is display
5 ft
Food and beverages needs to be
Labeled with nutritional info required by law
New 4 hour cycle starts only when
An entirely new pan with new product is displayed with a new utensil
Original 4 hour time limit stays in effect even when
Pan is replenished.
Time tagging must include what information
Start time
End time
Which chart or form states the type of vehicle required for all produce deliveries
Fruit/vegetables specification chart
What step is the blue sheet used in the produce cycle
Step 2 ordering and receiving
At what size blade do we use for onion straws/potato chips
1/16
Keeps my produce at proper temperature, biggest factor in maintaining quality. Fruit and vegetables specification chart shows suggested storage temperature. What step is this in the produce cycle?
Step 3
Rotation/ storage (bulk)
What size blade for sliced tomato for sand which toppings
1/4”
What’s size blade for slice squash/zucchini for hot bar
3/8”
Onion/green peppers strips cut at
1/2”
Lettuce and salad mix cut by
1 x 1
Broccoli and cauliflower for cold bar cut at
1”
Broccoli for steaming is cut no more than(length)
3”
Broccoli for steaming in width
1/2”
Watermelons cut at
1 1/2- 2” no rinds
What items are time tagged when placed on the buffet bar. Must be used or discarded within ___ hours
Cut,displayed melons All cut tomatoes Cut leafy greens Devil eggs Cold protein Seafood items
4 hours
What is food temperature danger zone
41•-135•F
Fresh produce immersed and washed in cold victory water for at least 1 min to prevent cross contamination except for?
Potatoes for baked potato, mash potatoes, potato chips
All cold and prepped products should be labeled with-
Prep date and used by date
What produce are stored at room temperature?
Uncut tomato, bananas, potatoes, onions.
Shelf life of made from scratch salad dressing
7 days
Shelf life of premise salad dressing
6 months unopened/ refrigerated
7 days once’s opened, crocked and refrigerated
Shelf life of all prepped cold bar veggies (except lettuce,spinach, leafy)
2 days
48 hrs
Shelf life of made from scratch chicken salad/ broccoli salad- mayo based
Same day- if mixed
2 days- prepared but not mixed
Shelf life of pre made macaroni and potato salad
35 days unopened and refrigerated
2 days once’s opened and crocked
Shelf life of prepared salads
2 days
Shelf life of fully prepared purchased products that’s been opened
IE olives, cheese, pickles
7 days
Where must time tags be placed?
Back of container out of guest view
Prepping cauliflower florets for steaming
cut at ___”
With a ____” stem
2” with 1” stem
How many grapes per stem
2-6
How to prep crabmeat for seafood salad
Drained, squeezed, broken by hand
Prepping lettuce ratio
___ case of iceberg lettuce to ___ heads of romaine lettuce
1:2
Wash hands every ___mins for ____ secs
20
Produce properly stored at least how many inches off the floor in cooler?
6”
How often do you test cold victory for proper calibration
Once
The recommended titration of victory water
60-80 ppm
How long is mushroom rinsed in victory water in a colander for before slicing
30 secs
How long is strawberry, in a colander rinsed in victory water for
I minute
Which color cutting board when preparing fruits and vegetables
Green
Shelf life of devil eggs
2 days refrigerated
Shelf life of displayed devil eggs
4 hours
All pre made items are prepped-
Out of view of guests
All sliced items are ____thick
With the exceptions of onions for onion straws, potatoes for chips)
3/16
Shelf life of prepped leafy greens/ hot bar greens
Same day
Shelf life of any fruit salad with bananas
4 hours
Shelf life of all fruit salads except apple salad without bananas is
Same day
Shelf life of apple salad
4 hours
All required prepared salad is served with
10” salad shovel
