Sơ chế & Nấu nướngCâu 167 / 320
Why should a manager train staff to prep chicken salad in small batches instead of pulling all the ingredients out at once?
a.Small batches limit the time any portion of the food spends in the temperature danger zone during prep
b.Small batches reduce the amount of dishwashing needed at the end of the shift
c.Small batches make portion sizes more consistent for customers
d.Small batches prevent cross-contact with allergens on the prep table
Giải thích
Working in small batches means only the food being actively prepped is out of refrigeration, while the rest stays at 41°F or lower. This minimizes the total time each portion spends in the danger zone between 41°F and 135°F.
Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A cook drops frozen breaded chicken tenders directly into the fryer without thawing them first. What should the manager tell the cook?
- A line cook thaws a frozen fish fillet in the microwave during a rush. What must happen next?
- During a morning walkthrough, a manager finds a pan of frozen ground turkey thawing on a dry prep counter at room temperature. What is the primary reason this practice is prohibited?
- A prep cook needs to portion 40 pounds of raw fish for the dinner service. Which approach shows correct small-batch prep?
- A grill cook checks a chicken thigh with a probe thermometer and reads 158°F. What should the cook do?
- What is the minimum internal cooking temperature for cheese-stuffed pasta shells that contain no meat?
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra