ch.8 Flashcards
Slacking
Slacking, as defined by the FDA Food Code, is, “… the process of moderating the temperature of a food such as allowing a food to gradually increase from a temperature of -23 C (-10 F) to -4 C (25 F) in preparation for deep-fat frying or to facilitate even heat penetration during the cooking of previously block-frozen
Pooled Eggs
Pooled eggs are raw unpasteurized eggs that have been cracked and combined together. The food code requires a food service facility to crack only enough eggs for immediate service in response to a consumer’s order.
Variance. example 1
It is calculated as the average squared deviation of each number from the mean of a data set. For example, for the numbers 1, 2, and 3 the mean is 2 and the variance is 0.667.
Thawing TCS Foods: Refrigeration
thaw at a temperature of 41℉ or lower
Ground Meat MICT
160-165
Fresh beef, lamb MICT
145
All poultry MICT
165
Pork and Ham MICT
145-165
Eggs and egg dishes MICT
160
Seafood MICT
145
Thawing TCS Foods: Running water
submerge food under running water at 70℉ or lower.
Thawing TCS Foods: Microwaving
only to be used if food will be cooked immediately after thawing.
Thawing TCS Foods: Cooking
include thawing in the cooking process
When serving a high-risk population never serve
Raw seed sprouts
Customer advisory
a group of key customers that a company invites to a meeting (and possibly additional periodic meetings) to offer feedback on the product as well as their overall impressions of the company.
Partial cooking guidelines
The first cook/heat can take no longer than 60 minutes (no minimum temperature requirement). Cooling of the partially cooked food must begin immediately after the first cook/heat is complete. Cool the food from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours
Temperature Requirements for Cooling Food
The general rule: Foods that need time and temperature control for safety (TCS food, for short) must be cooled from 135˚F (57˚C) to 41˚F (5˚C) or lower within six hours. Follow these guidelines: First, cool food from 135˚F to 70˚F (57˚C to 21˚C) within two hours.
Temperature Requirements for Reheating Food (TCS and Commercially processed)
READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that has been commercially processed and PACKAGED in a FOOD PROCESSING PLANT that is inspected by the REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57oC (135oF) when being reheated for hot holding.
Variance example two
Calculating variance involves squaring deviations, so it does not have the same unit of measurement as the original observations.
Partial Cooking
cooking the food partway and then continuing later. For example, potatoes for homefries are sometimes cooked in advance and browned on a griddle or steaks for a banquet seared hours before the banquet and then brought to temperature in an oven.
