In Canadian food safety, what is the temperature range commonly called the "danger zone" in which bacteria multiply most rapidly?
Safety Sanitation Haccp
Question · Easy
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Short
Why must a food-contact surface be cleaned before it is sanitized?
A — Hygiene, Sanitation and Safety
Flashcard
What is the minimum safe internal cooking temperature for chicken pieces and ground poultry according to Health Canada?
To remove dirt or debris by physical or chemical means, or both, before sanitizing.
Hygiene and safety
Guess the Term
Introduction & Exam Overview
1.1 Current Exam Facts
Study guide
Cheat sheet
What does the acronym HACCP stand for?
Question · Medium
Read the clue and guess the term in 6 tries.
Game
How should raw food be positioned relative to cooked or ready-to-eat food in cold storage?
A cook needs to cool a large batch of hot soup safely. Which two-stage cooling guideline is generally required for potentially hazardous foods?
Step in a food process where a measure with clear limits is essential to prevent, eliminate or reduce a significant hazard.
Which practice is the primary method of preventing cross-contamination between raw chicken and ready-to-eat salad greens?
Rate these holding temps
What temperature range does Health Canada call the food danger zone?
When manually washing dishes in a three-compartment sink, what is the correct order of the three sinks?
Set of instructions for preparing a dish, including the ingredients needed.
Common skills
1.2 Question Types & Exam Strategy
A foodborne illness linked to undercooked ground beef is most often caused by which pathogen?
Question · Hard
Swap tiles to line up three of the same term.
Term Match
What is the Health Canada temperature distinction between ground red meat and ground poultry?
Which of the following is one of the most common food allergens (a "priority allergen") that Canadian cooks must control to prevent cross-contact?
Flavouring such as rosemary, mint, thyme or basil that can also serve as a garnish.
Produce
What is the safe minimum internal temperature for reheating previously cooked, potentially hazardous foods for hot holding?
How is a recipe conversion factor calculated?
B — Common Occupational Skills
Which type of food-safety hazard does a piece of broken glass or metal shaving in food represent?
Flavouring such as peppercorn, nutmeg or cumin that can also serve as a garnish.
1.3 RSOS Structure & Study Planning
What is the safest method for thawing frozen poultry in a commercial kitchen?
Flip two cards at a time to find matching terms.
Term Pairs
How do AP and EP quantities determine yield percentage?
A cook with a vomiting and diarrhea illness reports for work. According to food-safety practice, what should happen?
Clear, thin liquid with flavour, produced by simmering bones, vegetables and aromatics.
Soups and bases
Which concentration of chlorine (sodium hypochlorite) sanitizer solution is commonly recommended for sanitizing food-contact surfaces?
How is a target menu price found from portion cost and target food-cost percentage?
Following the FIFO principle in inventory rotation means:
Thin, flavoured liquid made mainly by simmering meat, with bones and vegetables optional.
Hygiene & Workplace Safety
2.1 Safe Work Environment
A recipe yields 50 portions and the total ingredient cost is $112.50. What is the standard portion cost (food cost per serving)?
Kitchen Management Costing
Find five hidden terms in a grid of letters.
Term Search
What must be verified before substituting an ingredient for a dietary requirement?
If a menu item has a food cost of $4.50 and is sold for $15.00, what is the food cost percentage?
Preparation that increases a dish's moisture, modifies and adds flavour and texture, and may sometimes be the main element.
Thickening mixtures
A 5 kg beef roast is purchased; after trimming and cooking it yields 3.5 kg of usable product. What is the yield percentage?
When are delicate fresh herbs usually added compared with hardy herbs?
C — Produce
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