Chapter 8 - Flow of Food - PREPARATION

Question 1

3 Methods of thawing

Answer 1

Refrigertor, running water, microwave, cooking.

Question 2

Thawing food in a cooler.

Answer 2

Keep its temperature at 41 F or lower.

Question 3

Thawing food in Running water

Answer 3

Submerge under running drinkable water at 70 F or lower

Question 4

Thawing food in the microwave

Answer 4

Only if food will be cooked immediately after thawing

Question 5

Thawing food using the cooking method

Answer 5

Frozen patties can go to the grill without first being thawed.
Or frozen chicken can be fried without first being thawed.

Question 6

Thawing ROP fish

Answer 6

Rmove from packaging before thawing it under refrigeration

before or immediately after thawing it under running water

Question 7

How should poled eggs be handled?

Answer 7

Cook promptly after mixing or store at 41 F or lower

Question 8

Can pooled eggs be used in high risk populations?

Answer 8

Only pasteurized.

Question 9

Guidelines for breading

Answer 9

Small batches
Prompt storage
Unused items - have a plan to throw out
Thorough cooking

Question 10

Ice

Answer 10

Make ice that is safe to drink - if ice will be consumed
cooling food - never use ice as an ingredient if it was used to cool food
Store ice scoops outside te ice machine
Never hold ice in containers that have held raw food
Never touch ice with hands or use glass to scoop ice

Question 11

What’s a variance ?

Answer 11

A document issued by the regulatory authority that allows a regulatory requirements to be waived or changed.

Question 12

When do you need a variance?

Answer 12

Packaging fresh juice on-site for sale at a later time unless the juice has a warning label that complies with local regulations.
Smoking food as a way of preserving it (but not to enhance flavor).
Using food additives or adding components such as vinegar to preserve or alter the food so that it no longer needs time and temperature control for safety.
Curing food.
Custom-processing animals for personal use. For example, a hunter brings a deer to a restaurant for dressing and takes the meat home for later use.
Packaging food using a reduced-oxygen packaging (ROP) method. This includes MAP, vacuum-packed, and sous vide food, as shown in the photo.
Sprouting seeds or beans.
Offering live shellfish from a display tank.

Question 13

Minimal internal temperature POULTRY

Answer 13

165 <1

Question 14

Minimal internal temperature GROUND MEAT

Answer 14

155 for 15 second

Question 15

Minimal internal temperature Shell eggs that will be hot held for service

Answer 15

155 FOR 15 SECS

Question 16

Minimal internal temperature SEAFOOD

Answer 16

145 F for 15 seconds

Question 17

Minimal internal temperature STEAKS

Answer 17

145 F for 15 seconds

Question 18

Minimal internal temperature SHELL EGGS THAT WILL BE SERVED IMMEDIATELY

Answer 18

145 F for 15 seconds

Question 19

Minimal internal temperature ROASTS

Answer 19

145 F for 15 seconds

Question 20

Minimal internal temperature FRUIT, VEGETABLE, GRAINS, AND LEGUMES

Answer 20

135 F for 15 seconds

Question 21

Minimal internal temperature TEA

Answer 21

175 F for 15 seconds

Question 22

Temperature if you are cooking food in a microwave

Answer 22

165 F

Question 23

What should happen if TCS food is cooked in the microwave?

Answer 23

Cover the food to prevent its surface from drying out.
Rotate or stir it halfway through the cooking process so that the heat reaches the food more evenly.
Let the covered food stand for at least two minutes after cooking to let the food temperature even out.
Check the temperature in at least two places to make sure that the food is cooked through.

Question 24

Partial cooking

Answer 24

Don’t cook for more than 60 minutes during initial cooking
Cool immediately after initial cooking
Freeze or refrigerate after cooling
Hold at 41 F or lowr
Store away from RTE foods
Heat food to its minimal internal temp before serving
Cool the food if it wont e served immediately

Question 25

Cool TCS foods from 135 to 41 or lower within (geral)

Answer 25

6 hours

Question 26

First, cool food from …… to……… within………

Answer 26

135-70 2 hrs

Question 27

Then, cool food from …… to……… within………Fcators

Answer 27

70 to 41 in the next 4 hours

Question 28

Factors that affect cooling

Answer 28

Thickness of food
Storage container
Size of food

Question 29

Methods for cooling food 4

Answer 29

Ice water bath
Ice paddle
Blast or tumble chiller
Ice or cold water as an ingredient

Question 30

Ice-water bath method of cooling

Answer 30

Divide into smaller containers, place into prep sink or large for filled with ice water
Stir food often to cool it faster

Question 31

Ice paddle

Answer 31

Plastice paddle hat are filled with ice and used to stir food

Question 32

Blast or tumble chiller

Answer 32

Blasts cold air across food a high speeds to remove heat

Good for thick foods, such as mashed potatoes

Question 33

Ice or cold water as an ingredient

Answer 33

to cool soups or stews right away - recipe is made with less water than required
Then cold water or iced is added after cooking to cool the food and provide the remaining water

Question 34

Reheating food for immediate service

Answer 34

You can re-heat to any temperature - but must make sure it was cooked and cooled properly

Question 35

Food reheated for hot holding

Answer 35

Reheat TCS to internal temp of 165 for 15 secs
Must reach temp within 2 hours from start to finish
Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F

Question 36

Reheating temp for TCS foods `

Answer 36

165 F for 15 secs

Question 37

Reheating commercially processed and packaged ready-to-eat foods temp

Answer 37

135 F

Question 38

How often should temperature be checked>

Answer 38

at least every 4 hours

Question 39

Temp check every 4 hours

Answer 39

Throw out food that is not 41 or lower or 135 or higher

Check every 2 hours because then you can reheat it to a135

Question 40

If you are packaging fish using ROP - guidelines?

Answer 40

be frozen before during or after packaging

include a label that state the fish must be frozen until used.