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Division Culinary Board > Garrison Food Preparation and serving > Flashcards

Garrison Food Preparation and serving Flashcards

1
Q

How is most food borne illness transferred to people

A

carried or transmitted to people by food

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2
Q

what is the danger zone for potentially hazardous food

A

between 41 to 135 degrees f.

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3
Q

PHF

A

potentially hazardous foods

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4
Q

What conditions support the growth of microorganisms

A

ph neutral, slightly acidic, warm

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5
Q

what is the most effective method of preventing foodborne intoxication

A

avoid eating foods containing toxis

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6
Q

what kind of physical hazards can result in food contamination

A

Dirt, broken glass, staples from packaging in food

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7
Q

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

A

instruct the cook to clean and bandage the cut and wear clean disposable gloves

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8
Q

food handlers a prohibited from smoking in food storage and food prep areas. how can smoking contaminate food

A

transferring saliva from the mouth to the hands

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9
Q

how should you measure the temperature of milk is delivered in a plastic bulk package?

A

fold the soft plastic bag or pouch around the thermometer stem

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10
Q

before handling what products should food handlers wash their hands before starting and after work

A

handling raw food products

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11
Q

a food borne infection can result from eating what?

A

food that contain live, harmful microorganisms

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12
Q

what is hep a virus most exposed to food

A

by unhealthy food handler who handles ready to eat food

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13
Q

describe the proper way to dry hands after they have been washed

A

dry hands throughly with single use towel

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14
Q

if used , how are hand sanitizers are disposable gloves used

A

should be applied after hand washing

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15
Q

what is the most important rule of food safety

A

wash hands often

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16
Q

what is an acceptable criterion for receiving eggs?

A

air temperature of a delivery truck is 45 degrees f or lower. dry clean and unbroken shells

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17
Q

what occurs when a food product touches something that contains harmful microorganisms

A

cross contamination

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18
Q

upon delivery at an establishment, the color of fresh, unfrozen lamb should be what color

A

light red

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19
Q

what step in the flow of food is the first step where hazards can be controlled

A

receiving

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20
Q

what does the term “flow of food” refers to

A

the path of food travels trough an establishment

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21
Q

when receiving poultry, when should it be rejected

A

if it has darkened wing tips

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22
Q

USDA grades on meat product provide info on…

A

quality

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23
Q

who deos the responsibility for the sanitary operation of an establishment rest with

A

manager

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24
Q

what is the safe and acceptable way to thaw a frozen twenty pound turkey

A

gradual thawing under refrigeration

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25
Q

what is the effective method of sanitizing

A

immersing an object in a chlorine solution at 100ppm

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26
Q

what is not a sign of rodent infestation

A

strong oily odor

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27
Q

what is fm 10-32-2

A

techniques and procedures for garrison food preparation and class 1 operation

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28
Q

Tactic techniques and procedure for garrison food preparation and class 1 operation management

A

fm 10-23-2

29
Q

how long can left over PHF be retained for service

A

up to 24 hours if chilled 41 degrees or below. up to 5 hours if maintained hot 140 degrees above

30
Q

name four mixing methods

A

stirring, beating, whipping, folding

31
Q

what is the proper method of sharpening a knife

A

heel to toe

32
Q

how far in advance should eggs be removed from the refrigerator prior to use

A

1 hour

33
Q

what is the holding temperature for coffee and for how long?

A

185 for an hour

34
Q

what is the general rule for usage of any subsistence received in the dfac

A

first in first out

35
Q

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

A

corn bread and bread dressings. tm 10-412

36
Q

there are four types of appetizers

A

canapes, hor dourves , dips, cocktails

37
Q

name the basic food groups

A

dairy, meat, fruit, vegetable, bread, fats, sweets

38
Q

what is the purpose of production schedule

A

guidance on menu preperation

39
Q

what are the three methods of checking the doneness of meat

A

meat thermometer (time weight ration and fork test)

40
Q

what do you use to tru the edge of knife

A

butcheers steel

41
Q

how soon before serving should you brew coffee

A

15 minutes

42
Q

hair restraint should be worn by

A

all personnel

43
Q

what are five functions in which eggs are used

A

leavening agent, thickening agent, stabilizer, binder, clarifier

44
Q

methods of carving

A

hand carving and mechanical carving

45
Q

when cleaning a griddle plate, when is the only time that you can use a detergent

A

when you receive the griddle from the factory

46
Q

how do you properly measure solid fat (shortening) in a measuring utensil

A

press firmly into utensil

47
Q

what is tm10-412

A

recipe card

48
Q

why should you temper meats prior to cooking them

A

to reduce cooking time and improve the quality of the finished products

49
Q

when does the cooking time fro frozen vegetables begin

A

when water reaches the second boil

50
Q

5 thermometers

A

refrigerator, deep fat fryer, meat, oven , surface grill

51
Q

purpose of progressive cookery

A

ensure the last person in the line receive attractive , well cooked meal

52
Q

temperature danger zone

A

41-135

53
Q

how far in advance should the serving line be set up prior to serving

A

as close to serving time as possible

54
Q

what are three major groups that sandwiches are divided into

A

hot, open faced, cold

55
Q

what are tow broad classifications that sandwiches are divided into

A

made to order, preprepared

56
Q

two types of cakes

A

battered cakes and foam cakes

57
Q

dry heat cooking

A

roasting, grilling, baking,

58
Q

what type of food borne illness is caused by poultry being handled improperly

A

salmonellas

59
Q

trichinosis

A

pork product not properly cooked

60
Q

leaf frozen or fresh vegetables should be cooked in the smallest amount of water for what reason

A

to minimize the lost of vitamins and minerals

61
Q

when is fruit added to a jellied fruit salad

A

when gelatin mixture has cooled and slightly thinckend

62
Q

what is the temperature of the serving line

A

160

63
Q

the meat slicer consist of three main parts

A

body, slicing, drive

64
Q

when can you serve foods over the portion size

A

when posted in special instruction on production schedule

65
Q

what is a continental breakfast

A

a self service type meal

66
Q

how many servings of cake in a sheepan

A

54

67
Q

what does the term barbecue mean

A

roast or cook slowly with high seasoned sauce

68
Q

Kitchen req

A

4552

Division Culinary Board (6 decks)

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