Chapter 9
Learning Goals:
Explain how to keep hot food hot during the HOT HOLDING stage.
Explain how to keep cold food cold during the COLD STORAGE stage.
Explain how to properly handle food during plating and SERVING.
Identify strategies for service staff to handle dishes and utensils safely.
Explain standards for maintaining food safely in Self-service areas.
Identify standards for maintaining food safety in other service situations (ex: off site events, vending machines).
Chapter 9 Study Questions (self grading quiz)
Kahoot! Flow of Food: Service
chapter 9 powerpoint:
chapter 9 powerpoint:
prep, cooking, and serving video:
prep, cooking, and serving video:
Note: Serving portion of the video begins at 16:05