Culinary Review - C3-SS

Front

Who holds the ultimate responsibility for sanitary conditions in a kitchen?

Back

The Chef

Front

Who is responsible for the safety of food products served?

Back

The Chef

Front

The danger of fish toxins is

Back

gaining more widespread attention, as fish become a larger part of the American diet

Front

Which on the following is the safe way to thaw frozen food

Back

thaw under cold running water less than 70 degrees F

Front

To ntest the internal temperature of food and get a true reading, place the thermometer

Back

in the center of the thickest part

Front

Food in a steam table should be stirred frequently

Back

so the food does not fall into the temperature danger zone

Front

Norovirus is estimated to be responsible for 48% of foodborne illness outbreaks in the U.S. The virus....

Back

can be prevented and destroyed by heat

Front

Foods prepared from ingredients at room temperature (70 degrees F)must be cooled to 41 degrees F within

Back

within 4 hours

Front

Reheated food must be heated to an internal temperature of ....

Back

165 degrees F

Front

Food service employees should put on a clean uniform

Back

at the beginning of every workday, when it gets heavily soiled, and when they get to work