4-a Temperature Control Flashcards
when are temperture controls used to check foods?
receiving/ thawing
storing / cooling
cooking / reheating
display/ holding
when should food be rejected?
-inspect meats that look off color or 40F or over -reject
-vegs that are bruised, cracked eggs, partialy thawed food, strong oder all rejected
stock should be rotated by
first in, first out
what steps should be done to thaw meat properly?
-fridge unit cooler than 40f
-submerged uner running water at or below 70f
-as part of the cook ing process, if cooked accoring to food code
-microwave- if food cooked immediately afterwards using conventional means
-using safe method of frozen ready to eat food - prepared to be immediately served by order
additional steps when thawing fish
-thaw only when ready for use
-remove from its reduced oxygen enviroment prior to being thawed in a refrigerated unit or prior to or immediately after completly thawing under running water
three classification for food groups that are stored include:
-Perishable foods (meat, milk, eggs, fruit/ veg)
-semi perishable foods (6-12 mts, flour, dried fruit, dried mixes)
-non perishable foods (long time, sugar, dried beans, spices, canned goods)
the storage life of food is affected by the:
-freshness when received
-time/ temp before purchased
-temp of food storage areas
-humidy level in food storage area
-type of container / packaging stored in
-characteristics of food item
fridge storage of previously prepared foods, what are the rules?
-place in clean container, seal, marke with date & time
-most foods last 3-4 days then
-FIFO rotatoin
-discard leftovers after 7 days
freezer storage of previously prepared foods, what are the rules?
-place in clean container
-mark date & time
-most will last up to 3 mts
-rountinely check, discard after
Genreral cooking tips for a food establishment include
-cut a large pot roast into smaller portions to cook more effective and even
-use meatier breast portion for chicken
-turn the pan when roasting/ baking chicken
-stir regularly sauces, stwes, soups, chili to ensure even cooking / heating
-stilr foods regulary when cooking / heating in microwave to equalize temp
When are these done cooking? Fish, shrimp, scallops, and clams?
-fish- edge opaque, senter translucent with flakes that separate
-shrimp- turn red, flesh pearly opaque
-scallops- milky white or opaque &firm
-clams - shell opens
raw meats lie steaks, chops, and roasts, must be cooked to an internal temp for how long?
145F for 15 sec
temp taken at thickest part after it has rested outside the oven for 3 minutes
Meats that have been mechanially tenderized, injected or comminute (ground) should be cookded to what temp per what org’s recomendations?
160f per CDC and USDA recometation
what temp do you cook chicken, turkey, or other bird?
165F for less than a sec
-this includes ground meat, leg, thighs, wing, casserole
-Salmonella bacteria is the reson for the high temp
What temp do you cook eggs?
-raw eggs for immediate service at customer’s request -145F for 15 sec
-otherwise 155F for 17 sec