Temperature control

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Homework for January 6, 2016

Level 1, 2 &3

Place the correct answer in the blank spaces



a) 135F              b) 41F - 135F             c)2hors        d) 4hours    e)  41F   f) probe thermometer

f) bottom shelf              g) hot food

1.     The danger zone area is between ­­­­­­­­­­­­­­­­­­­ ___________________________

2.     Food must not remain in the “danger zone” for no longer than _____________________________

3.     Hot food must be held at ________________________________

4.     Cold must be held at ____________________________________

5.     The best way to check the temperature for the correct internal temperature of food  is to use a  _________________________

6.     Never mix cold foods with ______________________

7.     Raw meat must be stored on the ___________________ shelf.

8.     Cool food from 71F to below 41F in _______________hours

All homework must be signed by  a parent_________________________________

Comments__________________________________________