备制与烹饪第 167 / 320 题
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
解析
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.
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