Culinary 5

What is the most important factor in choosing a food supplier?

• It is recommended by others in the industry.

• It has documented manufacturing or packing procedurees.

• Their trucks look nice and clean.

• It has been inepected and complies with local, state, and feseral laws.

What is the best method of checking the temperature of vacuum-packed meat?

• Lay the thermometer stem or probe on the surface of he top package.

• Place the thermometer stem or probe between the two packages of product.

• Open a package and insert the thermometer stem or probe into the product.

• Insert the thermometer stem or probe through the package and into the product.

What is the most important factor in choosing a food supplier?

• It is recommended by others in the industry.

• It has documented manufacturing or packing procedurees.

• Their trucks look nice and clean.

• It has been inepected and complies with local, state, and feseral laws.

What is the correct temperature for receiving food?

• 32 degrees F or lower

• 41 degrees F. or lower.

• 45 degrees F. or lower.

• 50 degrees F. or lower

Milk can be received at 45 degrees F under what conditions?

• It is thrown out after 2 days.

• It is cooled to 41 degrees or lower in 4 hours.

• Fresh out of the chicken!

• It is served or used in the operation within 2 hours.

What causes large ice crystals to form on frozen food and its packaging?

• Cross-contact

• Cross-contamination

• Time -temperature abuse

• Incorrect cleaning and sanitizing.

Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?

• List of all ingredients.

• List of common allergens.

• Date the food was received.

• Date the food should be discarded.

When must you discard tuna salad that was prepped on July 19th?

• July 21

• July 23

• July 25

• July 27

Due to an operation's space limits, ready to eat food and uncooked foods must be stored in the same cooler. How should the food be stored, in from top to bottom order?

• According to the FIFO method, with oldest items on the bottom.

• According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom.

• According to minimum internal cooking temperatures, with ready to eat foods on the top shelf and poultry on the bottom.

• According to minimum acceptable storage temperatures, with foods that can tolerate the warmest temperature on the top shelf and foods needing the coldest temperature on the bottom.

How many inches from the floor should the food be stored?

• At least 1 inch

• At least 2 inches

• At least 4 inches

• At least 6 inches