TH 124 LAST QUIZ

It is the path food follows in a food-service operation, from purchasing to Reheating.

1. This principle requires storing older food products in front and using them before newer ones.

1. It is the process of getting the right product into a facility at the right time and place, plus the amount of goods at the right price and right source.

1. This thawing method involves keeping food submerged under running water at 21°C or below.

• Cold running water method
• Under Room Temperature

• Refrigerator

• Microwave

These items should be stored below cooked or ready-to-eat foods to prevent cross-contamination.

The temperature danger zone where bacteria grow rapidly where it is the goal of holding to prevent from happening.

• 5 Degree Celsius to 60 Degree Celsius
• 0 Degree Celsius to 50 Degree Celsius

• 60 Degree Celsius to 80 Degree Celsius

• 10 Degree Celsius to 20 Degree Celsius

The step in the food flow where food is heated to destroy harmful microorganisms

These foods are likely to spoil quickly and require cold storage upon receiving.

1. The process of heating previously cooked food to at least 74°C (165°F) before serving.

1. It is to prolonging shelf-life, retaining the quality and nutritional values as well as providing gas barrier.