Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
6 Cards in this Set
- Front
- Back
|
Cycle Menu Mapping Order
|
Lunch & Dinner Entrees
Starches Vegetables Salads Deserts |
|
|
HACCP
|
1. Conduct Hazard Analysis
2. Determine Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Identify Corrective Actions |
|
|
Listeria Deathrate
|
20%
|
|
|
Simmering vs Stewing
|
Simmering - Cooking Food below it's belowing point
Stewing - Cooking food at a low boil |
|
|
Thawing under clean running water should be at a temperature of
|
70 degrees or lower
|
|
|
Pest Control Problem.
First Step |
Contact licensed pest control specialist
|
