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What scientific principles are the four basic concepts of food service safety and security based on?
a. heat, cool, warm, defrost
b. temperature, submerge, sous vide, and sanitize
c. wipe, disinfect, wash, and bake
d. clean, separate, cook, and chill
Chefs, cooks, prep cooks, and dishwashers are all included in the:
a. marketing crew.
b. management.
c. front of house.
d. back of house.
Jonny is making a chicken dish for one of his restaurant patrons. What temperature will he need to heat this chicken dish to in order to ensure that any microbes are killed?
a. 250°F
b. 100°F
c. 165°F
d. 170°F
Always one to try out new trends in the foodservice industry, Carlos has recently simplified his menu and is focusing on signature dishes in an effort to meet the new demands of diners. What diner demand is Carlos meeting by focusing on higher food standards?
Answers: 3
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