Preparation, Cooking and Serving Flashcards
1
Q
What type of thermometer is not permitted in a restaurant kitchen for use as a cooking temperature indicator?
A
Pop-up thermometer
2
Q
The minimum cooking temperature for foods containing raw eggs is
A
160
3
Q
Reduce foodborne illness by:
A
Clean, Separate, Cook, Chill
4
Q
foods prepared in sous vide equipment are particularly susceptible
A
anaerobic bacteria. This means that the bacteria proliferate in low oxygen environments.
5
Q
how much bleach should one add to 1 quart of water
A
1 teaspoon
6
Q
test strip should be dipped in the water for minimum of
A
10 seconds
7
Q
Mice can squeeze through ____ sized hole in the wall
A
1/4 inch
