4-a Temperature Control Flashcards

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1
Q

when are temperture controls used to check foods?

A

receiving/ thawing
storing / cooling
cooking / reheating
display/ holding

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2
Q

when should food be rejected?

A

-inspect meats that look off color or 40F or over -reject
-vegs that are bruised, cracked eggs, partialy thawed food, strong oder all rejected

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3
Q

stock should be rotated by

A

first in, first out

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4
Q

what steps should be done to thaw meat properly?

A

-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

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5
Q

additional steps when thawing fish

A

-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

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6
Q

three classification for food groups that are stored include:

A

-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)

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7
Q

the storage life of food is affected by the:

A

-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

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8
Q

fridge storage of previously prepared foods, what are the rules?

A

-place in clean container, seal, marke with date & time
-most foods last 3-4 days then
-FIFO rotatoin
-discard leftovers after 7 days

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9
Q

freezer storage of previously prepared foods, what are the rules?

A

-place in clean container
-mark date & time
-most will last up to 3 mts
-rountinely check, discard after

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10
Q

Genreral cooking tips for a food establishment include

A

-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

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11
Q

When are these done cooking? Fish, shrimp, scallops, and clams?

A

-fish- edge opaque, senter translucent with flakes that separate
-shrimp- turn red, flesh pearly opaque
-scallops- milky white or opaque &firm
-clams - shell opens

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12
Q

raw meats lie steaks, chops, and roasts, must be cooked to an internal temp for how long?

A

145F for 15 sec
temp taken at thickest part after it has rested outside the oven for 3 minutes

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13
Q

Meats that have been mechanially tenderized, injected or comminute (ground) should be cookded to what temp per what org’s recomendations?

A

160f per CDC and USDA recometation

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14
Q

what temp do you cook chicken, turkey, or other bird?

A

165F for less than a sec
-this includes ground meat, leg, thighs, wing, casserole
-Salmonella bacteria is the reson for the high temp

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15
Q

What temp do you cook eggs?

A

-raw eggs for immediate service at customer’s request -145F for 15 sec
-otherwise 155F for 17 sec

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16
Q

What temp do you cook fish or shellfish?

A

145F for a sec
-includes stuffing containg fish

17
Q

what is the requirement when preparing undercooked foods? For guest service to consume.

A

-posting a disclosure statement:
-“Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness”
-posted on deli case, menus, label, tabel tent, or other effective means

18
Q

List the foods that would require a disclosure statement warning of undercook foods?

A

-raw oysters
-ceasar salad dressing with raw eggs
-hamburgers to order
** identify with asterisking them with a footnote that states that the item is served raw or under cooked

19
Q

Cooked food should be cooled quickly in order to safely preserve them. To achieve this foods should be cooled how?

A

-cooled from 140 to 70F within 2 hours
70 to 40 within 4 hours
-easiest method is in the chiller

20
Q

cooling methods to preserve hot cooked foods for later used (beside putting in to chiller)

A

-divide into smaller/ thinner portions
-place in shallow pans 2-3 inches deep
-reduce food mass
-use ice bath
-stir/ rotate food wild it is cooling
-add ice as ingreedent
-separate roasts from juices and allow air cirulation

21
Q

Reheating foods- what are the requiments?

A

heat to 165 for 15 sec
only reheat 1x then discard leftovers to avoid foodborne illnesses

22
Q

when reheating foods, may choose time (max 4 hours) to determine safe consumtion. what are guidlines for this?

A

-food marked, identify when 4 hours expires
-food should be cook & served or if ready to eat - discard after time
-nonmarked food must be discarded
-maintain records for regulatory authhority upon request

23
Q

when displaying foods what must be done to protect and ensure food safety?

A

-wrap food properly
-package securely
-cover for case or sneeze guard
-hold at temp to prevent spoilage/ contamination

24
Q

When dispalying foods in a salad bar or food buffet, how is food safety endured?

A

-make sure utensils like spoons, tongs, ladles so customers are not touching food by hands
-lower / prevent cross-contamination

25
Q

Display areas that may be forgoten include drink areas like

A

-coffee bar, flavor dispenser
-ice tea, ice coffe dispensers
-ice makers, ice dispensers
-shake and ice cream machines
-slush / frozen bev
-sugar sweetner dispensers

26
Q

Temperature abuse- foodborn illness are linked. the most significant problems surround

A

improper: storing, cooking, hot holding, cooling, reheating, preparing too far in advance or service

27
Q

Food safety managers must take special care so that the combined principles of time and temp controls are diligently applied during:

A

transport, recipt, storage, preparation, thawing, cooking, cooling, reheating, holding, and serving

28
Q

When is it a good practice to check food temp?

A

-going through the food flow (receipt, storage, prep, procesing, holding, sale)
-shold be logged
-defend work place practices