Accepting or rejecting food

Welcome to Culinary Arts.

Where we are professional everyday. All day

Homework for February 27, 2018

level 1 

Based on what you were taught about receiving food in the service industry, would you accept or reject?

 The milk came in at 45F                     ACCEPT OR REJECT

 Themeat was received at 40F  ACCEPT OR REJECT

 The lobster came in at 50F   ACCEPT OR REJECT

some of the eggs were cracked and  received at 50F      ACCEPT OR REJECT

 The flour had a hole ACCEPT OR REJECT

The pre-packed shrimp was frozen ACCEPT OR REJECT   

+++++++++++++++++++++++++++++++++

level 2

Based on what you were taught about receiving food in the service industry, would you accept or reject?

 The milk came in at 45F                     ACCEPT OR REJECT

 Themeat was received at 40F  ACCEPT OR REJECT

 The lobster came in at 50F   ACCEPT OR REJECT

some of the eggs were cracked and  received at 50F      ACCEPT OR REJECT

 The flour had a hole ACCEPT OR REJECT

The prepacked shrimp was frozen ACCEPT OR REJECT   

what are the conditions needed for pathogens to grow?

Welcome to Culinary Arts.

Where we are professional everyday. All day

Homework for February 15, 2018

Level 1

What are the six conditions needed for pathogens to grow?

Use the acronym to help you

Food

A

Time 

T

O

M

OXYGEN, MOISTURE, FOOD, TEMPERATURE, ACIDITY, TIME

 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

level 2 

What are the six conditions needed for pathogens to grow?

Use the acronym to help you

F

A

T

T

O

M

OXYGEN, MOISTURE, FOOD, TEMPERATURE, ACIDITY, TIME

  

All homework needs to be signed by a parent______________________________________________

Comments

cooking temperatures

Welcome to Culinary Arts.

Where we are professional everyday. All day

Homework for February 14, 2018

level 1

What are the cooking temperature for various meat and fish?

Use the temperatures provided to help you, also utilize the internet and the homework help provided by MSCD in the mornings.

Temperatures: 145F           165F   160F

145F   165F   160F

Food item	Cooking temperature
Poultry, stuffing	165F
Egg dishes and ground meat
Beef, pork, lamb, veal
Seafood

level 2 & 3

What are the cooking temperature for various meat and fish?

Use the temperatures provided to help you, also utilize the internet and the homework help provided by MSCD in the mornings.

Temperatures: 145F           165F   160F

145F   165F   160F

Food item	Cooking temperature
Poultry, stuffing
Egg dishes and ground meat
Beef, pork, lamb, veal
Seafood

All homework must be signed by a parent________________

Comments