culinary Exam practice test questions and answers all are graded A+

ground beef - 155 poultry - 165 fish - 145 whole steaks or chops - 145 eggs for immediate service - 145 reheating foods - 165 if the employee is sick and coughing with a fever what should the employee do? - GO HOME!!!!!!!! what are the four acceptable methods for thawing food - fridge microwave running water counter cooking it how do the shelves in fridge go in order - fruit tray salmon fillet ground beef whole chicken whats the temp for temp danger zone? - 41 to 135 whats the hot holding temperature? - about 1403 cost a reasturaunt will face if a foodborne illness outbreak is reported - law suits reputation money what is the temp requirement for the rinse cycle? - 180 what are the steps of the flow of food?? - purchasing receiving storing preparing cooking holding cooling reheating serving what is HACCP - HACCP is a management system where food safety is addressed through the analysis what does RTE mean - ready to eat food