ProStart Level 1 Chapters 6, 7, 8, and 10

Front

______________ is inspecting, accepting, and, in some cases, rejecting deliveries of goods and services.

Back

receiving

Front

After washing your hands, you should dry your hands with...

Back

A single use paper towel.

Front

Before serving any fruit--raw or cooked- the fruit must be

Back

cleaned.

Front

The temperature danger zone for potentially hazardous food is between: 61-120˚F, 25-150˚F, 70-100˚F, 41-135˚F

Back

41-135˚F

Front

The single most effective way to prevent foodborne illness is to

Back

Wash hands often

Front

Conditions that support the growth of microorganisms are: Moisture & Oxygen, Food & Acidity, Time & Temperature, All of the above

Back

All of the above

Front

To measure the temperature of cooked protein, place your food thermometer...

Back

Into the thickest part

Front

Food should be thrown out if it has been held within the temperature danger zone after...

Back

At least four hours

Front

Poultry should be cooked to a minimum temperature of...

Back

165˚F

Front

Fish should be cooked to a minimum internal temperature of...

Back

145˚F