preparing, cooking and serving Flashcards
1
Q
What colour chopping boards are used for each food item?
A
red - raw meat
blue - fish
green - vegetables
yellow - cooked meats and poultry
2
Q
where do you place the temperature probes in food?
A
in the middle and check if temp is over 75 degrees
3
Q
how to deal with high risk foods ?
A
use different chopping boards and separate raw foods also clean equipment after use and make sure it is cooked properly
4
Q
how do you stay hygienic while cooking food?
A
wash hands, wash equipment
5
Q
what temp do you de frost food in ?
A
40 degrees and below
6
Q
how many times can you reheat meat?
A
2 or 3
