1. Chapter 18, Section 3

2. Wash hands (both sides) for at least 20 seconds before preparing food.

3. Four Ways to Prepare Butter Butter chips Curls Rosettes Molds

4. Keeping Condiment Containers Clean Remove container lids. Wipe top of containers or dispenser with a paper towel. Wash condiment lids in the sink. Rinse or spray lids with an approved sanitizing solution. Wipe outside of lids or dispensers with a paper towel. Allow lids to dry completely.

5. What is a common ratio of sugar packets to artificial sweetener packets? Two sugar packets toe very one artificial sweetener packet

6. Preparing chilled ice buckets for bottled beverages Fill a sanitary ice bucket one-half to two-thirds full of crushed ice. Add water, filling so that the shoulder of the bottle is covered. Place the bucket on the stand. Drape over the top with a clean linen.

7. Supplies for Setting Up a Salad Bar Linen skirts Table decorations Sneeze guard(s) Soup tureen(s) Crocks of food Salad dressings Salad plates Soup cups, saucers, and spoons Bread and butter plates Serving utensils Condiments Salt and pepper shakers Grinders Oil and vinegar cruets.

8. Preparing and Maintaining the Salad Bar Place table decorations on the salad bar. Add ice to the salad bar. Place crocks of food and salad dressings onto the salad bar. Plug in and turn on the soup tureen(s). Stock salad bar with salad plates. Check the salad bar and surrounding floor area for crumbs or food particles. Keep all food and dressing crocks filled. Restock salad plate, as needed.

9. Taking Down the Salad Bar Place all food container back onto the cart. Store food that can be reused in the kitchen. Discard food that cannot be reused. Take salad plates to the kitchen for washing. Store condiments in their proper place. Remove linen skirts and take them to the laundry. Drain melted ice from the salad bar. Clean sneeze guard with paper towels and glass cleaner. Wipe down salad bar with a clean, damp cloth and a sanitizing solution.

10. Section 18.3 Quiz