emilys food tec hw 0.0 / 5 ? OtherfoooooooooooodOtherNone Created by: Moolay BoolayCreated on: 27-03-17 09:56 how do you prevent cross contamination when cutting food? use the colour coded chopping boards 1 of 15 what colour chopping board do you use for ftuit and salad? green 2 of 15 what colour chopping board do you use for cooked meat? yellow 3 of 15 what colour chopping board do you use for fish? blue 4 of 15 what colour chopping board do you use for bakery and dairy products? white 5 of 15 what colour chopping board do you use for vegatables? brown 6 of 15 what colour chopping board do you use for raw meat? red 7 of 15 in a heat-sanitizing dishwashing machine, what is the minimum tempreture for the final rinse? 180 degrees 8 of 15 what temreture should the oven be kept at? 250 degrees 9 of 15 why is it important to wear a blue plaster? so that if it drops into the food it can been seen easier and can get rid of the food that it was dropped into 10 of 15 why is it important to not wear nail polish? nail poish can flake off into the food 11 of 15 why should you wear rubber gloves if you have flakey skin? to prevennt it for flaking off into the food whilst cooking or seving food 12 of 15 how do you prevent hair from falling into the food? hair tyed back or wear a hair net 13 of 15 how do you make sure that the refrigerator is at a safe tempreture? check the tempreture twise a day, it should be at 40 °F or below 14 of 15 what is the longest amount of time food it safe to be out of the fridge for? 2 hours 15 of 15
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