TB Prep and Hold Temps Review

Vocabulary practice flashcards covering prep times, equipment and product temperatures, carryover standards, and kitchen labeling procedures from the TB Prep & Hold Temps training quiz.

Rethermalizer Bag Capacity

$12\,\text{bags}$ .

1st Prep Time and Activity

$8\,\text{am} - 9\,\text{am}$ ($7\,\text{am} - 8\,\text{am}$ in some stores), designated for Cold/Hot/Fry prep.

2nd Through 5th Prep Times

Scheduled Cold/Hot prep windows taking place at $10\,\text{am} - 11\,\text{am}$ (2nd), $2\,\text{pm} - 3\,\text{pm}$ (3rd), $4\,\text{pm} - 5\,\text{pm}$ (4th), and $8\,\text{pm} - 9\,\text{pm}$ (5th).

6th Prep Time and Activity

Designated as an As needed prep window with activities completed As needed.

Hold Time Magnets Labeling Tool

Wet erase marker.

Heating Cabinet Pans Labeling Tool

Wet erase marker.

Walk-In Cooler Thawing Meat Box Labeling Tool

Large Marker, used to label a box of thawing chicken or steak.

Thawing Product Bus Tubs Labeling Tools

Sticker label and wet erase marker, used when labeling bus tubs in the walk-in cooler.

Hydration Bottle Filling Procedure

Fill with cold water from the drink machine up to the top black line.

Carryover Temperature Verification Timing

Must be temped before opening the restaurant.

Rethermalizer Equipment Temperature Range

$195 \pm 5$.

Walk-In Cooler / Reach-In Cooler Temperature Range

$33 - 40$.

Freezer Equipment Temperature Range

$0 \pm 10$.

Heated Cabinet Equipment Temperature Range

$165 \pm 5$.

Bunn Water Minimum Temperature

$190$ or more.

Fryer Oil Temperature Range

$350 \pm 5$.

Hand Washing Sink Minimum Temperature

$100$ or more.

All Other Sinks Minimum Temperature

$120$ or more.

Produce Product Temperature Range

$33^\circ\text{F} - 41^\circ\text{F}$.

Hot Products on the Line Minimum Temperature

$160^\circ\text{F}$ or more.

Products from Rethermalizer Minimum Temperature

$165^\circ\text{F}$ or more.

Products in Heated Cabinet Minimum Temperature

$160^\circ\text{F}$ or more.

Products in the Freezer Temperature Limit

Less than $+10^\circ\text{F}$.

Soda Dispenser Temperature Limit

$38^\circ\text{F}$ or less.

Thermometer Calibration Procedure

Fill a $12\,\text{oz}$ or $16\,\text{oz}$ cup to the top with ice, fill halfway with cold water, wait $1\,\text{minute}$, place the probe in the ice water, and read the temperature ($32^\circ\text{F} \pm 2$; label with the difference if not $32^\circ\text{F}$).

Hot Ingredients That CANNOT Be Carried Over

Rice and Black Beans.

Cold Ingredients That CAN Be Carried Over

Sour Cream.

Carryover Beef Remaining Hold Time

$12\,\text{hours}$ must remain to carry over.

Carryover Beans Remaining Hold Time

$12\,\text{hours}$ must remain to carry over.

Carryover Steak and Chicken Remaining Hold Time

$1\frac{1}{2}\,\text{hours}$ must remain to carry over.

Carryover Red Sauce and Pizza Sauce Remaining Hold Time

$3\,\text{hours}$ must remain to carry over.

Carryover Nacho Cheese and Sour Cream Remaining Hold Time

$1\frac{1}{2}\,\text{hours}$ must remain to carry over.

Carryover Taco Shells Remaining Hold Time

$2\,\text{hours}$ must remain to carry over.

Non-Carryover Product Items (N/A)

Lettuce, Tomatoes, Rice, 3 Cheese, Onions, Guacamole, Cheddar Cheese, Bottled Sauces, Nacho Chips, Flour Tortillas, and Potatoes.

Carryover Usage Prep Times

Lunch & Dinner.

Maximum Temperature for Carryover

$41^\circ\text{F}$.

Carryover Shelf Life

$24\,\text{hours}$.

Carryover Taco and Tostada Shells Heat-Up Time

$1\,\text{hour}$.