Choose the best answer. Equipment purchases depend on:

The p.m. supervisor checks the refrigerator at 7:00 p.m. and finds a three-gallon stock pot full of beef tips in gravy left over from the noon cafeteria serving line. The internal temperature is 75°F. The supervisor should:

Pests require two basic conditions to survive. One is food; the other is:

Solid waste management is the use of sustainable principles that minimize the use of nonrenewable resources and seek to prevent air, water and ground contamination.

A commissary school food service uses the cook-freeze production system. Satellite units do not have adequate freezer storage. In this situation, delivery times must be carefully coordinated with service times to account for:

The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature:

Which is the least time efficient way for a dietitian to evaluate a new piece of equipment for purchase?

Below are the seven major functional areas of a foodservice operation.  What is one primary piece of equipment needed for each functional area (e.g., counters, loading dock, lockers, etc). 1. Receiving 2. Storage 3. Pre-Preparation 4. Preparation 5. Service 6. Sanitation 7. Supporting/auxiliary services

A food handler wearing gloves places a raw chicken breast on the grill and then places lettuce and tomato on a bun (while wearing the same gloves).  This is best described as

The United State standard gauge for metal is determined by: