FDSC 3303 CORRECT SETS ANSWERS AND
QUESTIONS SET A+
✔✔Three-Compartment Sinks
Steps for Cleaning and Sanitizing - ✔✔1.Rinse, scrape or soak 1
2. Wash 110°F (43°C) or higher
3.Rinse
4.Sanitize
5.Air-Dry
✔✔cleaning tools - ✔✔-Clean all tools before putting them away
-Assign tools for specific tasks
-Designate one set of tools for cleaning and another for sanitizing, Use a separate set
of cleaning tools for the restroom
✔✔Storing Utensils, Tableware, and Equipment - ✔✔-Store it at least 6" (15cm) off the
floor
-Clean and sanitize drawers and shelves before items are stored
-Clean and sanitize trays and carts used to carry them
-Store glasses and cups upside down
-Store flatware and utensils with handles up
-Cover equipment food-contact surfaces until ready for use
✔✔Cleaning Tools and Supplies - ✔✔-Cleaning tools and chemicals
-Should be placed in a storage area away from food and food-preparation area
-The storage area should provide
-A utility sink for filling buckets and washing cleaning tools, A floor drain for dumping
dirty water, Hooks for hanging mops, brooms, and brushes to allow them to air-dry
✔✔using hazardous materials-chemicals - ✔✔-Only purchase those approved for use in
a restaurant or foodservice establishment
-Store them in their original container away from food and food-preparation areas
-When transferring them to a new container label it with
-The chemical's name, The manufacturer's name and address, A description of
potential hazards
, -Keep MSDS for each chemical
✔✔ tea - ✔✔Brewing
-Automatic tea and coffee makers -Water temp 175°F contact time 1 min
-Steeping method -Water temp 175°F for 5 min Never hold brewed tea at room temp
for more than 12 hr
✔✔cooling food requirments - ✔✔-Cool potentially hazardous food from:
-135°F to 70°F (57°C to 21°C) within 2 hours
-And then from
-70°F to 41°F (21°C to 5°C) or lower in the next 4 hour
✔✔cooling food prior to cooking - ✔✔-Before cooling food, start by reducing its size:
-Cut larger items into smaller pieces
-Divide large containers of food into smaller containers or shallow pans
-Denser foods tend to cool more slowly
-Use metal containers
-Keep foods covered
✔✔Cooling Food: Methods for Cooling Food - ✔✔Safe methods for cooling food:
-Place it in an ice-water bath
-Place containers into a sink or large pot filled with ice water
-Stir the food frequently
-Stir it with an ice paddle
-Food cools faster when placed in an ice-water bath and stirred with an ice paddle
-Place it in a blast chiller
-Blast chillers blast cold air across food at high speeds to remove heat
-They are useful for cooling large items
-Place it in a tumble chiller
-Tumble chillers tumble bags of hot food in cold water
-they are useful for cooling thick food
-Add ice or cold water as an ingredient
-The recipe is prepared with less water than required
-Cold water or ice is then added later to cool the product and provide the remaining
water
-Use a steam-jacketed kettle (if properly equipped)
-Run cold water through the jacket to cool the food
✔✔reheating TCS(time/controlled for safety) foods - ✔✔-Food reheated for immediate
service:
-Can be served at any temperature if it was properly cooked and cooled
-TCS food reheated for hot holding:
-Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2
hours
-Discard it if it has not reached this temperature within 2 hours
QUESTIONS SET A+
✔✔Three-Compartment Sinks
Steps for Cleaning and Sanitizing - ✔✔1.Rinse, scrape or soak 1
2. Wash 110°F (43°C) or higher
3.Rinse
4.Sanitize
5.Air-Dry
✔✔cleaning tools - ✔✔-Clean all tools before putting them away
-Assign tools for specific tasks
-Designate one set of tools for cleaning and another for sanitizing, Use a separate set
of cleaning tools for the restroom
✔✔Storing Utensils, Tableware, and Equipment - ✔✔-Store it at least 6" (15cm) off the
floor
-Clean and sanitize drawers and shelves before items are stored
-Clean and sanitize trays and carts used to carry them
-Store glasses and cups upside down
-Store flatware and utensils with handles up
-Cover equipment food-contact surfaces until ready for use
✔✔Cleaning Tools and Supplies - ✔✔-Cleaning tools and chemicals
-Should be placed in a storage area away from food and food-preparation area
-The storage area should provide
-A utility sink for filling buckets and washing cleaning tools, A floor drain for dumping
dirty water, Hooks for hanging mops, brooms, and brushes to allow them to air-dry
✔✔using hazardous materials-chemicals - ✔✔-Only purchase those approved for use in
a restaurant or foodservice establishment
-Store them in their original container away from food and food-preparation areas
-When transferring them to a new container label it with
-The chemical's name, The manufacturer's name and address, A description of
potential hazards
, -Keep MSDS for each chemical
✔✔ tea - ✔✔Brewing
-Automatic tea and coffee makers -Water temp 175°F contact time 1 min
-Steeping method -Water temp 175°F for 5 min Never hold brewed tea at room temp
for more than 12 hr
✔✔cooling food requirments - ✔✔-Cool potentially hazardous food from:
-135°F to 70°F (57°C to 21°C) within 2 hours
-And then from
-70°F to 41°F (21°C to 5°C) or lower in the next 4 hour
✔✔cooling food prior to cooking - ✔✔-Before cooling food, start by reducing its size:
-Cut larger items into smaller pieces
-Divide large containers of food into smaller containers or shallow pans
-Denser foods tend to cool more slowly
-Use metal containers
-Keep foods covered
✔✔Cooling Food: Methods for Cooling Food - ✔✔Safe methods for cooling food:
-Place it in an ice-water bath
-Place containers into a sink or large pot filled with ice water
-Stir the food frequently
-Stir it with an ice paddle
-Food cools faster when placed in an ice-water bath and stirred with an ice paddle
-Place it in a blast chiller
-Blast chillers blast cold air across food at high speeds to remove heat
-They are useful for cooling large items
-Place it in a tumble chiller
-Tumble chillers tumble bags of hot food in cold water
-they are useful for cooling thick food
-Add ice or cold water as an ingredient
-The recipe is prepared with less water than required
-Cold water or ice is then added later to cool the product and provide the remaining
water
-Use a steam-jacketed kettle (if properly equipped)
-Run cold water through the jacket to cool the food
✔✔reheating TCS(time/controlled for safety) foods - ✔✔-Food reheated for immediate
service:
-Can be served at any temperature if it was properly cooked and cooled
-TCS food reheated for hot holding:
-Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2
hours
-Discard it if it has not reached this temperature within 2 hours
