UNIT #1 LECTURE #1

What is the temperature danger zone?

• Between 41°F and 135°F

• Below 32°F
• Above 212°F
• Between 0°F and 100°F

Identify this Food Service Tool.

• Spatula
• Whisk
• China Cap

• Tongs

What is a Potentially Hazardous Food?

• A food that is likely to cause food poisoning due to improper handling
• A food that is spicy
• A food that is allergenic
• A food that is genetically modified

Identify this Knife Cut.

• Julienne
• Chiffonade
• Brunoise
• Mince

How many hours is allowed by ServSafe

standards to cool a hot food product?

• 2 hours
• 4 hours
• 6 hours
• 8 hours

How long should you scrub your hands when washing them?

• 5 seconds
• 20 seconds
• 1 minute
• 2 minutes

Identify this pan.

• Frying Pan
• Hotel Pan

• Roasting Pan
• Grill Pan