Product Prep Flashcards
What is the Temperature Danger Zone?
41 to 135 F
What does the “D” and “O” stand for on the DO sheet?
Daily Organization
Why do we not attach day dots to the lids of containers?
Lids can be removed or misplaced
When washing hands how long should you vigorously scrub?
10 to 15 seconds
Why do we sanitize the tops of cans before we open them?
To keep any foreign item from contamination the food
What is the correct way to dispose of a can lid after opening?
Remove the lid from the can, empty the contents and place the lid inside the can and discard
How long do canned mushrooms have to drain in the colander before using?
10 minutes
What is the shelf life of Parmesan cheese mix?
10 days
Pineapple,black olives, Hot pepper and jalapeno rings are stored in their own what for freshness?
Juices or brine
What is the shelf life of a prepared crazy sauce cup?
3 days, follows the time on the crock
How long does the sauce have to sit in the walk-in before we can use it?
18 hours
What are the ingredients used in a batch of dough?
Dough mix that has activated for 3 to 5 minutes,18 ounces of vegetable oil, 27 lbs. of flour, 2 gallons of water
Once the dough mix is added to the water, it must be allowed to activate for how many minutes before being placed in the mixer?
3 to 5 minutes
What is the time goal to cut and roll a batch of dough?
9 minutes
How many dough balls are on a tray of large dough?
10
