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CDRE Test study guide | 100% Correct Answers

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When chilling food how fast and to what temp should food be chilled for fridge /frozen - ✔✔Begin within 30 minutes of cooking chill to +3 within 1.5 hours, -10 to -20 for freezer What are proper ... fridge/freezer temps - ✔✔0 and +3 and then -10 to -20 What temperature should food be reheated to - ✔✔70 degrees celsius or 158 degrees farenheight What does HACCP stand for - ✔✔Hazard Analysis Critical Control Point What are the 7 principles of HACCP? - ✔✔1. Conduct a hazard analysis 2. Determine the critical control points 3. Establish critical limits 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish verification procedures 7. Establish record-keeping and documentation procedures What is a fixed factor menu pricing system - ✔✔Price of food is multiplied by a set factor of X - regardless of how much labour etc goes in. AKA simple mark up What is a prime costing menu pricing system - ✔✔Prime cost is the cost of the food +labour but no other admin/etc. costs Selling price = (100/(100-(raw food%, direct labour%))) x prime cost What is a concentric organizational behaviour - ✔✔Depict echelons of staffing/reporting lines through concentric circles What is the health belief model [Show More]

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