Chapter 8 - TFOF Preparation

Question 1

Slacking

Answer 1

The gradual thawing of frozen food to prep it for deep frying. Allows even heating during cooking.

Question 2

Pooled Eggs

Answer 2

Eggs that are cracked open and combined in a common container. After cracking and mixing, cook immediately or put it in the fridge at a temperature of 41F or lower.

Question 3

Variance

Answer 3

A document issued by a r.a that allows a regulatory requirement to be waived or changed. May require a HACCP plan that accounts for any food risks. Examples include smoking food in a way of preserving it or offering live shellfish from a display case.

Question 4

Minimum Internal Temperature

Answer 4

The only way to reduce pathogens in food to safe levels is to cook it at this temperature.

Question 5

MIT for poultry, stuffing made with meat, dishes that include TCS ingredients.

Answer 5

165F or 74C for 15 seconds.

Question 6

MIT for ground, injected, mechanically meat and ratites, ground seafood and shelled eggs that will be held hot for service.

Answer 6

155F or 68C for 15 seconds.

Question 7

MIT for seafood, steaks/chops, commercially raised game, shelled eggs that will be served immediately.

Answer 7

145F or 63C for 15 seconds.

Question 8

MIT for roasts.

Answer 8

145F or 63 for 4 minutes.

Question 9

MIT for fruit, vegetables, grains and legumes.

Answer 9

135F or 57C.

Question 10

Partital Cooking

Answer 10

Partially cooking food during prep and then finishing cooking it just before service.

Question 11

Thawing TCS Food - Method One

Answer 11

Ice water bath

Question 12

Thawing TCS Food - Method Two

Answer 12

Ice paddle

Question 13

Thawing TCS Food - Method Three

Answer 13

Blast or tumble chiller

Question 14

Thawing TCS Food - Method Four

Answer 14

Ice or cold water as an ingredient

Question 15

MIT for tea.

Answer 15

175F or 80C

Question 16

When serving a high risk population, never serve…

Answer 16

Nonpasterized eggs, raw sprouts, raw meat.

Question 17

Customer Advisory

Answer 17

When serving food that inculdes raw or undercooked food, have a disclosure and a reminder on your menu.

Question 18

Partial Cooking Guildelines

Answer 18

1. Do not cook the food for longer than 60 minutes during initial cooking.
2. Cool food immediately after cooking.
3. Freeze or refrigerate the food after cooling it. 41F or lower.
4. Heat the food to the required MIT before serving.
5. Cool the food immediately or held for service.

Question 19

Temperature Requirement for Cooling Food

Answer 19

1. Cool food from 135F to 70F within two hours.

2. Then cool it from 70 F to 41 F or lower in the next four hours.

Question 20

Temperature Requirement for Reheating Food

Answer 20

TCS food must reach a MIT of 165F or 74C for 15 seconds. Must reach temperature within two hours from start to finish.
Commercially processed and packaged ready to eat must be reheated to 135F or 57C.