Ch. 6 - Flow of Food: Preparation Flashcards
How much food should you remove from cooler at a time?
Only the amount you can prepare or cook in a short time
What should you do with TCS food that you pull?
Prep it, then return to cooler or cook as quickly as possible
What additives can you add to foods? (2)
Only those approved by regulatory authorities; NEVER sulfites
What do you do with food that has been dishonestly presented?
Throw it out
What conditions necessitate food being thrown out?
- Handled by restricted employee
- Contaminated by bodily fluids
- Suffered time-temp. abuse
Reconditioning
Restoring food to a safe condition
When can food be reconditioned?
May be reheated if it spent less than 2 hours in the danger zone
When should you thaw food at room temp.?
Never
Safe thawing methods (4)
- Refrigeration
- Running water
- Microwave
- Cooking
How to safely thaw food under running water?
Place food in container in clean sink, submerge food under water no more than 70F
When can you thaw food in a microwave?
When you will be cooking it immediately after
How to safely prep produce
- Do not cross-contaminate with raw meat
- Wash thoroughly
- Do not soak produce together
When should you cook with pasteurized eggs? (2)
- When preparing egg dishes that undergoes little cooking
- When serving high-risk populations
When can you cook with unpasteurized eggs?
When the dish will be fully cooked through
Ice safety procedures (3)
- Only make ice out of drinkable water
- Never use ice that was used to cool something as an ingredient
- Keep ice in clean machine with clean ice scoops kept outside bin
Variance
A document from a regulatory authority that allows a requirement to be waived or changed
Poultry, Stuffed Meat, Dishes with cooked TCS ingredients
(Temp & Time)
Cook to 165F; instantaneous
Ground meat, Shell eggs that will be held hot
(Temp & Time)
Cook to 155F for 17 seconds
Seafood, Meat cuts, Shell eggs that will be served immediately
(Temp & Time)
Cook to 145F for 15 seconds
Meat Roasts
(Temp & Time)
Cook to 145F for 4 minutes
Plant Foods
(Temp & Time)
Cook to 135F for no minimum time
TCS Foods cooked in the microwave
(Temp)
165F
TCS Food Microwave Procedure (4)
- Cover
- Rotate halfway through
- Let stand for 2 mins
- Temp check in 2 places
Partial Cooking
Partially cooking food before prep & finishing cooking right before service
Parcooking Procedure (5)
- Cook food for no more than 1 hour
- Cool immediately
- Freeze or refrigerate
- Heat food when ready
- Cool if not immediately held for service
What menu items must be disclosed on your menu?
Food items that are served raw or undercooked
Foods high-risk operations must never serve (4)
- Seed sprouts
- Raw/undercooked food
- Unpasteurized juice/milk
- Packaged foods not cooked to manufacturer instructions
The FDA recommends not including these foods on a children’s menu
Raw/undercooked foods
What is the maximum amount of time a food can cool?
6 hours
How long can your food take to cool from 135F to 70F?
2 hours
How long can your food take to cool from 70-41F?
4 hours
What do you do if food does not cool to 70F in 2 hours?
Reheat food and cool again
Factors that affect cooling (3)
- Thickness/density of food
- Size of food
- Storage containers (material, depth)
When should you cool food in a refrigerator?
Never
Cooling Methods (4)
- Ice-water bath
- Blast chiller
- Ice paddle
- Adding ice or cold water to dish
Ice-water Bath Procedure
Divide food into smaller containers, lower into clean prep sink filled with ice, stir
When can you reheat food to any temperature?
When reheating cooked food that will be served immediately
When must you reheat food to 165F in 2 hours or less?
When reheating cooked food that will be held hot
To what temperature should you reheat prepackaged and RTE foods?
135F
