35. What are 4 signs that food has been temperature abused? (110) 1. 3. 2. 4. 36. What is FIFO? (111) 37. In the refrigerator what is the order that food should be stored from the top shelf to the bottom? (112) (read the paragraph) 1. 4. 2. 5. 3. 38. What are 4 proper ways to thaw food? (113) 1. 3. 2. 4. 39. What is the correct temperature for cooking the following foods? (115) Poultry or ground) Ground meat (beef, pork, lamb), eggs that will be hot-held Seafood, Eggs for immediate service Roast or Steaks beef, pork, lamb) Processed or ready-to-eat-food that will be held Fruit, vegetables, grains, legumes that will be held 40. What is the safe temperature to hold hot food? (116) 41. What are the temperature guidelines for cooling food? (117) Within the first 2 hours In the next 4 hours 42. What are three things you can do to cool food quickly and safely? (118) 1. 3. 2. 43. To what temperature does food need to be reheated to and in how many does that need to be accomplished? (118) 44. What are the 5 guidelines for serving food? (120) 1. 4. 2. 5. 3.
35. What are 4 signs that food has been temperature abused? (110) 1. 3. 2. 4. 36. What is FIFO? (111) 37. In the refrigerator what is the order that food should be stored from the top shelf to the bottom? (112) (read the paragraph) 1. 4. 2. 5. 3. 38. What are 4 proper ways to thaw food? (113) 1. 3. 2. 4. 39. What is the correct temperature for cooking the following foods? (115) Poultry or ground) Ground meat (beef, pork, lamb), eggs that will be hot-held Seafood, Eggs for immediate service Roast or Steaks beef, pork, lamb) Processed or ready-to-eat-food that will be held Fruit, vegetables, grains, legumes that will be held 40. What is the safe temperature to hold hot food? (116) 41. What are the temperature guidelines for cooling food? (117) Within the first 2 hours In the next 4 hours 42. What are three things you can do to cool food quickly and safely? (118) 1. 3. 2. 43. To what temperature does food need to be reheated to and in how many does that need to be accomplished? (118) 44. What are the 5 guidelines for serving food? (120) 1. 4. 2. 5. 3.
chapter_two_notes__framework_safety_and_sanitation.docx