Work cards

Card Set Information

Author:
Anonymous
ID:
78020
Filename:
Work cards
Updated:
2011-04-07 01:56:09
Tags:
work cards
Folders:

Description:
work cards
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user Anonymous on FreezingBlue Flashcards. What would you like to do?


  1. the temerature of lettuce upon delivery must be at or below?
    40*f
  2. how long should items soak in the sanitizer solution?
    at least 1 minute
  3. how often should the pryometer be tested
    once a day
  4. what is the lower and upper temperature of the mcnuggets
    200 on to and bottom
  5. what can happen if cases of beef are stacked against the inside freezer wall
    the patties can become temp. abused
  6. start point for 10:1 patties
    38 seconds
  7. minimum required internal temp for cooked round egg
    140*f
  8. maximum holding time for sausage patties in the uhc
    60 minutes
  9. maximum time leaf lettuce can be held
    2 hours
  10. temp range for heated prep table
    120 to 130
  11. role of the chaser
    to act as a secondary asembler
  12. warm up time for prep table
    15 minutes
  13. cooked strip bacon has wut time?
    5 hours 4 hours
  14. cheddar jack cheese should be how much?
    1 1/2 ounces
  15. parmasean cheese, secondary shelf life
    4 days
  16. sundae toppings secondary shelf life
    7 days
  17. reccomended yield for french fries
    22.8-24
  18. maximum internal temp of refrigerated products
    40*f
  19. correct drawer temperature for carbonated soft drinks
    33-36
  20. floor should be mopped...
    5 times a day
  21. 4 steps in training method
    prepare, present, try out, follow up
  22. asian vegtable mix has secondary shelf life of?
    3 days
  23. grillside freezers
    beef patties may be held all day
  24. not washing hands breaks...
    saftey

What would you like to do?

Home > Flashcards > Print Preview