Chapter 8: food prep

Question 1

Slacking

Answer 1

gradual thawing of frozen food for frying

Question 2

Pooled Eggs

Answer 2

the combination of multiple cracked eggs

Question 3

Variance

Answer 3

a document that allows you to change a regulatory requirment

Question 4

Min. Internal Cooking temp

Answer 4

heating food to a certain temp in order to kill bacteria and pathogens

Question 5

Partial cooking

Answer 5

cook the food partially during prep and then finish before serving

Question 6

four methods of thawing

Answer 6

refrigeration, running water, microwave, and cooking

Question 7

min temp of poultry

Answer 7

165 degrees

Question 8

min temp beef

Answer 8

155 degrees

Question 9

min temp of fish

Answer 9

145 degrees

Question 10

min temp of pork

Answer 10

145 degrees

Question 11

min temp of vegetables

Answer 11

135 degrees

Question 12

min temp of tea

Answer 12

175 degrees

Question 13

When serving high risk customer never:

Answer 13

offer raw/ uncooked meats, poultry, eggs, or fish

Question 14

Customer advisory

Answer 14

cook foods to the temps in this book unless a customer specifically requests otherwise

Question 15

partial cooking guidelines

Answer 15

dont cook food for longer than 1 hour, cool immediatley, freeze or refrigerate after cooling, heat food to min internal temp, cool food if not served immediately

Question 16

Temperature requirements for cooling food

Answer 16

cool from 135 to 70 within 2 hours, cool form 70 to 41 within the next four hours

Question 17

temp. requirments for reheating food

Answer 17

cook to any temp before serving