Cold Prep Flashcards by Channary Pha

Which chart/form lists proper produce storage temperature?

Fruit/ vegetable specification

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Time-tagging in cold choice on display is how long?

4 hours

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What are the 4 hour time constraint products?

Cut melons
Cut tomato’s
Cut leafy greens
Devil egg
Cold proteins
Seafood items 
Pre made salads

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Requirements for salad dressing

Buffet labels and labeled ladle

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Temperature of cold food on buffet bar

32•F-40•F

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Temperature of cold food in cooler

32•F-38•F

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Cold bar item that must be pre chilled

Canned fruit
Coleslaw dressing
Cooked macaroni
Devil eggs
Fresh cut fruit
Hard boiled eggs
Cooked potatoes
Sour cream 
Relish
Dressings

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Lemon wedges are:

Served at all times on cold choice bar (never on the line)

Six wedges per lemon

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What’s the max hour of cold food on the bar when using time as safety control rather than temperature.

4 hours

Even if the shelf life is longer

If less do not exceed shelf life.

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U.S. No.1 or 2
60-100 count
NW Norkota/ Burbank russet
Idaho. WA. OR. Montana

This type of potato used for

Mashed potato or potato chips

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Ingredients for made from scratch

Needs to b chilled before mixing

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Made from scratch salads and melons needs to be chilled at ____before placing on the bar

40•F

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US No.1
60-100 count
From the NW

Potatoes used for

Baked potatoes

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Potatoes prepped:
Not peeled
Sliced at 1/16” thick
Stored refrigerated covered in cold water

Potato chips

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A properly peeled potato for mashing

Majority peeled/ eyes removed.

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Potatoes

Sliced/ peeled @ 3/16”
Stored refrigerated in 13lb batches
Cover in cold water

Potatoes for mashing

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Step 1 of product cycle

Inventory to order

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Step 2 of product cycle

Ordering and receiving

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Step 3 of product cycle

Rotation and storage (bulk)

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Step 4 of product cycle

Inventory and production

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Step 5 of product cycle

Rotation and storage (prepped)

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Step 6 of product cycle

Transfer to sales area

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Step 7 of product cycle

Products sold and consumed

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Under which step of product cycle does preparing recipes fall under

Step 4 inventory and production

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How many products to be displayed in produce display cases?

8 different varieties of alternating colors

Products sensitive to ethylene

Lettuce, broccoli, carrots, cucumbers

Labels placed individually or collectively within ____ ft of where product is display

5 ft

Food and beverages needs to be

Labeled with nutritional info required by law

New 4 hour cycle starts only when

An entirely new pan with new product is displayed with a new utensil

Original 4 hour time limit stays in effect even when

Pan is replenished.

Time tagging must include what information

Start time | End time

Which chart or form states the type of vehicle required for all produce deliveries

Fruit/vegetables specification chart

What step is the blue sheet used in the produce cycle

Step 2 ordering and receiving

At what size blade do we use for onion straws/potato chips

1/16

Keeps my produce at proper temperature, biggest factor in maintaining quality. Fruit and vegetables specification chart shows suggested storage temperature. What step is this in the produce cycle?

Step 3 | Rotation/ storage (bulk)

What size blade for sliced tomato for sand which toppings

1/4”

What’s size blade for slice squash/zucchini for hot bar

3/8”

Onion/green peppers strips cut at

1/2”

Lettuce and salad mix cut by

1 x 1

Broccoli and cauliflower for cold bar cut at

1”

Broccoli for steaming is cut no more than(length)

3”

Broccoli for steaming in width

1/2”

Watermelons cut at

1 1/2- 2” no rinds

What items are time tagged when placed on the buffet bar. Must be used or discarded within ___ hours

``` Cut,displayed melons All cut tomatoes Cut leafy greens Devil eggs Cold protein Seafood items ``` 4 hours

What is food temperature danger zone

41•-135•F

Fresh produce immersed and washed in cold victory water for at least 1 min to prevent cross contamination except for?

Potatoes for baked potato, mash potatoes, potato chips

All cold and prepped products should be labeled with-

Prep date and used by date

What produce are stored at room temperature?

Uncut tomato, bananas, potatoes, onions.

Shelf life of made from scratch salad dressing

7 days

Shelf life of premise salad dressing

6 months unopened/ refrigerated 7 days once’s opened, crocked and refrigerated

Shelf life of all prepped cold bar veggies (except lettuce,spinach, leafy)

2 days | 48 hrs

Shelf life of made from scratch chicken salad/ broccoli salad- mayo based

Same day- if mixed 2 days- prepared but not mixed

Shelf life of pre made macaroni and potato salad

35 days unopened and refrigerated 2 days once’s opened and crocked

Shelf life of prepared salads

2 days

Shelf life of fully prepared purchased products that’s been opened IE olives, cheese, pickles

7 days

Where must time tags be placed?

Back of container out of guest view

Prepping cauliflower florets for steaming cut at ___” With a ____” stem

2” with 1” stem

How many grapes per stem

2-6

How to prep crabmeat for seafood salad

Drained, squeezed, broken by hand

Prepping lettuce ratio ___ case of iceberg lettuce to ___ heads of romaine lettuce

1:2

Wash hands every ___mins for ____ secs

Produce properly stored at least how many inches off the floor in cooler?

6”

How often do you test cold victory for proper calibration

Once

The recommended titration of victory water

60-80 ppm

How long is mushroom rinsed in victory water in a colander for before slicing

30 secs

How long is strawberry, in a colander rinsed in victory water for

I minute

Which color cutting board when preparing fruits and vegetables

Green

Shelf life of devil eggs

2 days refrigerated

Shelf life of displayed devil eggs

4 hours

All pre made items are prepped-

Out of view of guests

All sliced items are ____thick With the exceptions of onions for onion straws, potatoes for chips)

3/16

Shelf life of prepped leafy greens/ hot bar greens

Same day

Shelf life of any fruit salad with bananas

4 hours

Shelf life of all fruit salads except apple salad without bananas is

Same day

Shelf life of apple salad

4 hours

All required prepared salad is served with

10” salad shovel

Cold Prep Flashcards

(76 cards)