Garrison Food Preparation and serving Flashcards
How is most food borne illness transferred to people
carried or transmitted to people by food
what is the danger zone for potentially hazardous food
between 41 to 135 degrees f.
PHF
potentially hazardous foods
What conditions support the growth of microorganisms
ph neutral, slightly acidic, warm
what is the most effective method of preventing foodborne intoxication
avoid eating foods containing toxis
what kind of physical hazards can result in food contamination
Dirt, broken glass, staples from packaging in food
a manager notices that a cook has an open cut on his finger and is about to season a pound of veal cutlets for the evening meal. what should the manager do
instruct the cook to clean and bandage the cut and wear clean disposable gloves
food handlers a prohibited from smoking in food storage and food prep areas. how can smoking contaminate food
transferring saliva from the mouth to the hands
how should you measure the temperature of milk is delivered in a plastic bulk package?
fold the soft plastic bag or pouch around the thermometer stem
before handling what products should food handlers wash their hands before starting and after work
handling raw food products
a food borne infection can result from eating what?
food that contain live, harmful microorganisms
what is hep a virus most exposed to food
by unhealthy food handler who handles ready to eat food
describe the proper way to dry hands after they have been washed
dry hands throughly with single use towel
if used , how are hand sanitizers are disposable gloves used
should be applied after hand washing
what is the most important rule of food safety
wash hands often
what is an acceptable criterion for receiving eggs?
air temperature of a delivery truck is 45 degrees f or lower. dry clean and unbroken shells
what occurs when a food product touches something that contains harmful microorganisms
cross contamination
upon delivery at an establishment, the color of fresh, unfrozen lamb should be what color
light red
what step in the flow of food is the first step where hazards can be controlled
receiving
what does the term “flow of food” refers to
the path of food travels trough an establishment
when receiving poultry, when should it be rejected
if it has darkened wing tips
USDA grades on meat product provide info on…
quality
who deos the responsibility for the sanitary operation of an establishment rest with
manager
what is the safe and acceptable way to thaw a frozen twenty pound turkey
gradual thawing under refrigeration
what is the effective method of sanitizing
immersing an object in a chlorine solution at 100ppm
what is not a sign of rodent infestation
strong oily odor
what is fm 10-32-2
techniques and procedures for garrison food preparation and class 1 operation
Tactic techniques and procedure for garrison food preparation and class 1 operation management
fm 10-23-2
how long can left over PHF be retained for service
up to 24 hours if chilled 41 degrees or below. up to 5 hours if maintained hot 140 degrees above
name four mixing methods
stirring, beating, whipping, folding
what is the proper method of sharpening a knife
heel to toe
how far in advance should eggs be removed from the refrigerator prior to use
1 hour
what is the holding temperature for coffee and for how long?
185 for an hour
what is the general rule for usage of any subsistence received in the dfac
first in first out
there are two types of dressing prepared in the dfac. what are they and where can i find the guidance on how to prepar each
corn bread and bread dressings. tm 10-412
there are four types of appetizers
canapes, hor dourves , dips, cocktails
name the basic food groups
dairy, meat, fruit, vegetable, bread, fats, sweets
what is the purpose of production schedule
guidance on menu preperation
what are the three methods of checking the doneness of meat
meat thermometer (time weight ration and fork test)
what do you use to tru the edge of knife
butcheers steel
how soon before serving should you brew coffee
15 minutes
hair restraint should be worn by
all personnel
what are five functions in which eggs are used
leavening agent, thickening agent, stabilizer, binder, clarifier
methods of carving
hand carving and mechanical carving
when cleaning a griddle plate, when is the only time that you can use a detergent
when you receive the griddle from the factory
how do you properly measure solid fat (shortening) in a measuring utensil
press firmly into utensil
what is tm10-412
recipe card
why should you temper meats prior to cooking them
to reduce cooking time and improve the quality of the finished products
when does the cooking time fro frozen vegetables begin
when water reaches the second boil
5 thermometers
refrigerator, deep fat fryer, meat, oven , surface grill
purpose of progressive cookery
ensure the last person in the line receive attractive , well cooked meal
temperature danger zone
41-135
how far in advance should the serving line be set up prior to serving
as close to serving time as possible
what are three major groups that sandwiches are divided into
hot, open faced, cold
what are tow broad classifications that sandwiches are divided into
made to order, preprepared
two types of cakes
battered cakes and foam cakes
dry heat cooking
roasting, grilling, baking,
what type of food borne illness is caused by poultry being handled improperly
salmonellas
trichinosis
pork product not properly cooked
leaf frozen or fresh vegetables should be cooked in the smallest amount of water for what reason
to minimize the lost of vitamins and minerals
when is fruit added to a jellied fruit salad
when gelatin mixture has cooled and slightly thinckend
what is the temperature of the serving line
160
the meat slicer consist of three main parts
body, slicing, drive
when can you serve foods over the portion size
when posted in special instruction on production schedule
what is a continental breakfast
a self service type meal
how many servings of cake in a sheepan
54
what does the term barbecue mean
roast or cook slowly with high seasoned sauce
Kitchen req
4552
