Dietary Department Flashcards
0
Q
Hot food: leave tray line above:
A. 130°F
B. 125°F
C. 145°F
D. 140°F
A
D. 140°F
1
Q
Dishawashing temp
A. 130° to 140°F
B. 150°F to 160°F
C. 140°F to 150°F
D. 145°F to 155°F
A
B. 150°F to 160°F
2
Q
Cold food: leave tray line at less than:
A. 41°F
B. 30°F
C. 45°F
D. 38°F
A
A. 41°F
3
Q
Freezer: temp
A. 0 to 15°F
B. 0 to 10°F
C. 0 to 20°F
D. 0 to 13°F
A
C. 0 to 20°F
4
Q
Refrigerator: temp
A. 30° to 45°F
B. 32° to 45°F
C. 35° to 40°F
D. 28° to 35°F
A
B. 32° to 45°F
