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A series of questions and answers related to food preparation procedures and safety guidelines, likely used for training purposes at popeye's restaurants. It covers topics such as hand washing, glove usage, food holding times, and specific preparation steps for various menu items. Valuable for understanding the practical aspects of food safety and preparation in a fast-food setting.
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Steps for hand washing ✔✔Wet hands and arms, apply soap, scrub hands and arms vigorously, Rinse hands and arms thoroughly, dry hands and arms
When to change gloves ✔✔when they become dirty or torn; before beginning a different task; after any interruptions; after touching raw chicken or seafood, and before handling ready to eat foods
30 minutes ✔✔Hold time for cooked biscuits
6 days including thaw time ✔✔hold time for thawed biscuits
Step 3 when preparing ready-to-bake biscuits ✔✔Place biscuits onto dressed biscuit pans
12 ✔✔Number of chubs that can fit in the chub warmer at one time
180˚F ✔✔Temperature the chub warmer must reach prior to use
The process to cool rice ✔✔Make a valley in the rice using a spatula
Cajun Meat ✔✔The ingredient added to white rice to make cajun rice
4 hours ✔✔The hold time for red rice in the CVAP holding unit
a. 165˚F for 15 seconds ✔✔The temperature red rice must reach when reheating
2 ✔✔After mixing green beans and gravy it should be divided into at least this many 1/3 amber insert pans
5 ✔✔Number of minutes you should let green beans drain in the colander
a. 160˚F or above ✔✔Temperature at which hot food should be held
Monday ✔✔15. Day on which Cole Slaw marked with the letter Q was made