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Le Cordon Bleu- NEHA exam NEWEST 2024 WITH COMPLETE QUESTIONS AND CORRECT VERIFIED ANSWERS (DETAILED ANSWERS) ALREADY GRADED A+ 100% GUARANTEED TO PASS CONCEPTS!!! Raw eggs cooked to order for immediate service, steaks,fish, chops (pork, veal, lamb) and g$17.99
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Le Cordon Bleu- NEHA exam NEWEST 2024 WITH COMPLETE QUESTIONS AND CORRECT VERIFIED ANSWERS (DETAILED ANSWERS) ALREADY GRADED A+ 100% GUARANTEED TO PASS CONCEPTS!!! Raw eggs cooked to order for immediate service, steaks,fish, chops (pork, veal, lamb) and g
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Course
Le Cordon Bleu- NEHA
Institution
Le Cordon Bleu- NEHA
Le Cordon Bleu- NEHA exam NEWEST 2024 WITH COMPLETE QUESTIONS AND
CORRECT VERIFIED ANSWERS (DETAILED ANSWERS) ALREADY GRADED A+
100% GUARANTEED TO PASS CONCEPTS!!!
Raw eggs cooked to order for immediate service, steaks,fish, chops (pork, veal, lamb)
and game must be cooked to at least _____for_...
Le Cordon Bleu- NEHA exam NEWEST 2024 WITH COMPLETE QUESTIONS AND
CORRECT VERIFIED ANSWERS (DETAILED ANSWERS) ALREADY GRADED A+
100% GUARANTEED TO PASS CONCEPTS!!!
Raw eggs cooked to order for immediate service, steaks,fish, chops (pork, veal, lamb)
and game must be cooked to at least _____for_____seconds - ✔✔ANSW✔✔..145
Degrees for 15 seconds
Eggs that will be held for service later, ground meats (beef, pork, other), & tenderized
meats must be cooked to ______for____seconds - ✔✔ANSW✔✔..155 Degrees for 15
seconds
Fruits & vegetables must be cooked to, and ready to eat foods must be heated to, at
least_____ - ✔✔ANSW✔✔..135 Degrees (Within 2 hours for ready to eat foods)
Stuffed meats, poultry & leftovers must be cooked to at least____for____seconds -
✔✔ANSW✔✔..165 Degrees for 15 seconds
When washing equipment/dishes in a compartment sink, at what temperature should
the washing water be? - ✔✔ANSW✔✔..110 degrees
Successful implementation of IPM balances what two things? -
✔✔ANSW✔✔..Prevention & control
What 3 basic goals are included in IPM plans? - ✔✔ANSW✔✔..1. Prevent pest
entrance
2. Remove food/water/living areas
3. Work with a licensed PCO
Which type of pest is not a disease carrier? - ✔✔ANSW✔✔..Ants
Cockroaches - ✔✔ANSW✔✔..-Prefer undisturbed warm, moist places
-Carriers of salmonella & poliomyelitis virus
-Responsible for food poisoning, dysentery & diarrhea
How to identify: Strong oily odor, feces look like specks of pepper
Rodents (Rats/Mice) - ✔✔ANSW✔✔..-Gnawing animals that can chew through most
materials
-Known to spread Lyme disease, salmonellosis and hantavirus
Ants/Flies - ✔✔ANSW✔✔..Ants: Do not carry disease. Like to eat sweets (fruit/sugar)
Flies: Bodies are covered in debris. Vomit on food.
, What is the FDA food code? - ✔✔ANSW✔✔..The federal government's "best advice" for
minimizing the incidence of foodborne illness
What agency is responsible for inspecting and grading domestic and imported food and
food products derived from domesticated animals like cattle and chickens, including
eggs and egg products? - ✔✔ANSW✔✔..USDA- US Department of Agriculture
What does HACCP stand for? - ✔✔ANSW✔✔..Hazard Analysis & Critical Control Point
What is the purpose of a HACCP program? - ✔✔ANSW✔✔..To prevent foodborne
illnesses before they occur instead of dealing with illnesses after the fact
What does CCP stand for? And what is it? - ✔✔ANSW✔✔..Critical Control Point- A step
in the HACCP process where control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level.
At what temperature should dry goods be stored? And how? - ✔✔ANSW✔✔..Between
50 and 70 degrees; At least 6 inches off the floor and away from walls
What is the time limit for storing TCS foods following delivery? - ✔✔ANSW✔✔..15
minutes
At what temperatures would you reject chilled and frozen foods? -
✔✔ANSW✔✔..Chilled- Above 41 degrees
Frozen- Above 0 degrees
What is the only way to reduce the amount of bacteria in food items? -
✔✔ANSW✔✔..Cooking food to its required minimum temperature
What is the acceptable temperature range for roasts? - ✔✔ANSW✔✔..130 - 145
degrees
What 3 things do cooling times depend on? - ✔✔ANSW✔✔..Size, thickness and weight
of food
TCS/PHF foods must be cooled from _____to____within______hours AND from
_____to____ within a total of ____hours - ✔✔ANSW✔✔..From 135 to 70 Within 2 hours
and from 135 to 41 within a total of 6 hours
What needs to occur if food does not get cooled to 70 degrees within two hours? -
✔✔ANSW✔✔..It must either be reheated to 165 degrees and cooled again or discarded
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