General Kitchen Knowledge

Question 1

Safe Temperatures General.

Answer 1

Water Boils - 100
Safe Zone - 74-60
Danger Zone - 60-4
Safe Zone - 4-0
Water Freezes - 0
Food Freezing Temp - 18
Should not be for more than 2 hours in danger zone

Question 2

Ground Beef Internal Temp.

Answer 2

160F

Question 3

Chicken/Turkey Internal Temp.

Answer 3

165F

Question 4

Fish Internal Temp.

Answer 4

145F

Question 5

Gravy/ Re-fried Beans/ Cheese Sauce Internal Temp.

Answer 5

165F

Question 6

Stakes Internal Temp

Answer 6

Rare 120-125
Medium Rare 130-135
Medium 140-145
Medium Well 150-155
Well Done 160

Question 7

Cooler Etiquette

Answer 7

• Sweep often, mop nightly
• Sunday night is a deep clean
• Record temp 4 times a day

Question 8

Freezer Etiquette

Answer 8

• Sweep nightly
• Organized Sunday, Monday, Thursday
• Use mallet to break up ice build up on floor

Question 9

Dry Storage Etiquette

Answer 9

-Do not open a new box unless checking for open

Question 10

FIFO

Answer 10

• Label everything

- Oldest products used first

Question 11

Proper Labeling

Answer 11

Date
Item
Count/ Weight
Initials

Question 12

Do a Pull

Answer 12

Getting things out of freezer to thaw. Pull oldest first

Question 13

Prep List

Answer 13

• List of tasks to be done

- Itemized by priority

Question 14

Chemical Shelf

Answer 14

• Separate from the kitchen.
• There are guide sheets and MSDS
• Explains how to treat spills

Question 15

Probe Thermometers

Answer 15

• 15 seconds
• Make sure it is up to temp
• Sanitize
• Check by putting in ice water