Food Safety Manager
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Food Safety Manager Exam Lesson 5 Questions Culinary Chapter7-9 Test ?'s Food S
145 terms 10 terms 30 terms 113 terms
AK-Freebird Preview Daniela_uceda Preview aliciaortiz711 Preview Kru
Practice questions for this set
Learn 1 /7 Study with Learn
You may calibrate the thermometer using _____ (212°F) or _______ and water
(32°F
Choose an answer
1 cold water, steam 2 ice water, warm water
3 boiling water, crushed ice 4 hot water, melted ice
Don't know?
Terms in this set (53) Hide definitions
Cook to 165°F turkey, chicken, duck, and goose (Ground), stuffing, leftovers, and casseroles
Cook to 160°F egg dishes, beef, veal, and lamb (Ground), pork
, Cook to 145°F fish, beef, veal, lamb, steaks, and roasts
Handwashing sinks must be able to provide water at a 100°F
temperature of at least _____ through a mixing valve or a
combination faucet.
Hot food on display must be held at ______ or above 135°F
The internal food temperature for safe food should be 130-190°F
______
To thaw foods using the submerging method, the food 70°F
must be submerged under running drinking quality water
below or at _______
Canned foods must be heated to _______ 249°F
Good refrigeration temperatures is ______ 34-40°F
Around ______ most bacteria stop growth 41°F
From the time food is served, any food that has been 4
exposed to the temperature danger zone (41°F-135°F) for
more than ______ hours must be discarded.
Food not intended for immediate consumption must be 135°F,165°F,41°F
held at _____ or above, reheated to at least _____, rapidly
cooled and refrigerated, or held at _____ or less for no
longer than 2 hours (3-403.11). This is especially true for
potentially hazardous food.
8 studiers today 5.0 (2 reviews)
Save
Students also studied
Flashcard sets Study guides
Food Safety Manager Exam Lesson 5 Questions Culinary Chapter7-9 Test ?'s Food S
145 terms 10 terms 30 terms 113 terms
AK-Freebird Preview Daniela_uceda Preview aliciaortiz711 Preview Kru
Practice questions for this set
Learn 1 /7 Study with Learn
You may calibrate the thermometer using _____ (212°F) or _______ and water
(32°F
Choose an answer
1 cold water, steam 2 ice water, warm water
3 boiling water, crushed ice 4 hot water, melted ice
Don't know?
Terms in this set (53) Hide definitions
Cook to 165°F turkey, chicken, duck, and goose (Ground), stuffing, leftovers, and casseroles
Cook to 160°F egg dishes, beef, veal, and lamb (Ground), pork
, Cook to 145°F fish, beef, veal, lamb, steaks, and roasts
Handwashing sinks must be able to provide water at a 100°F
temperature of at least _____ through a mixing valve or a
combination faucet.
Hot food on display must be held at ______ or above 135°F
The internal food temperature for safe food should be 130-190°F
______
To thaw foods using the submerging method, the food 70°F
must be submerged under running drinking quality water
below or at _______
Canned foods must be heated to _______ 249°F
Good refrigeration temperatures is ______ 34-40°F
Around ______ most bacteria stop growth 41°F
From the time food is served, any food that has been 4
exposed to the temperature danger zone (41°F-135°F) for
more than ______ hours must be discarded.
Food not intended for immediate consumption must be 135°F,165°F,41°F
held at _____ or above, reheated to at least _____, rapidly
cooled and refrigerated, or held at _____ or less for no
longer than 2 hours (3-403.11). This is especially true for
potentially hazardous food.
