Name a food service system that uses pre-cooked and reheated convenience foods.

(a)  

What food service system prepares food in a central kitchen and distributes it to outlets?

(a)  

Which principle of food safety is associated with preventing bacterial transfer between raw and cooked items?

(a)  

What is the classification of food service where meals are made and immediately served on-site?

(a)  

What term refers to food service where customers serve themselves?

(a)  

Which system stores prepared meals in a chilled or frozen state for future use?

(a)  

In the 4Cs of food safety, which “C” involves keeping kitchen surfaces and hands clean?

(a)  

Name one of the 4Cs of food safety focused on destroying harmful bacteria through heat.

(a)  

What is the food safety principle that involves maintaining proper temperatures to avoid spoilage?

(a)