Chapter 8- The Flow of Food: Preparation Flashcards
Food that cannot be _________ should be thrown out?
Recondition
What is reconditioning?
When you bring food back to a safe condition.
Why should you thaw food out in a cooler?
The cooler will keep it below 41*F.
How do you thaw food in running water?
Submerge food under cool running water (70*F or lower). The flow should be strong enough to wash away loose food particles.
What do you have to do with thawed food right after you microwave it?
You have to cook it
Cooking can also be part of the _______ process.
Thawing
What is slacking?
Gradually thawing frozen food for deep frying.
What are two ways to thaw ROP fish?
Thawing under refrigeration
Under cool running water
Why should you prep TCS food in small batches?
So it doesn’t spoil or go bad.
What are pooled eggs?
Eggs that are cracked into the same container so they can be combined.
What are pasteurized eggs?
Eggs that do not have to be cooked as long as unpasteurized eggs.
What are high-risk populations when it comes to eggs?
Hospitals and nursing homes
What are the two big risk when it comes to batters and breadings?
Time-temperature abuse and cross-contamination.
All batter and breadings should be made in _______ batches.
Small
Always throw out ______ batches of breadings and batters.
Unused
When transferring ice into a container, drink or any kind of food storage, you should use a?
Metal or plastic ice scoop
All food made in a microwave must be cooked to ______.
165*F
What are the steps of cooking food in a microwave?
Cover the food
Rotate or stir halfway through
Let stand for at least two minutes
Check the temperature in at least two places
What are the steps to cooking food partially for prepping?
Do not cook longer for 60 minutes
Cool the food immediately right after cooking
Freeze or refrigerate the food after cooking
Heat the food to its required minimum temperature before serving
Cool the food immediately if it will not be served or held for service
How fast must you cool food the first and second time?
First- 135F-70F in two hours
Second- 70F-41F in four hours
How does the thickness effect the process of cooling for food?
The thicker the product it the longer it will take to cool.
How does the size of the food or batch of food control how it cools?
The larger the batch of food or the larger the food the longer it will take to cool.
What is an ice-bath?
After diving the food into smaller containers you put it in a pot or clean prep sink filled with ice to cool it down.
What is an ice-paddle?
A plastic paddle filled with cool water or ice to put in a large pot of product so it can be cooled quickly.
What is a blast or tumblr chiller?
A large machine used to blast cool air over food to get it to cool a lot quicker.
If you can’t give food an ice-bath, ice-paddle, or blast chill it, what is the fourth way?
Using cool water or ice as an ingredient.
How hot must TCS food be if you’re going to hot-hold it?
It must be 165*F for 15 seconds.
How hot must commercially processed RTE food be reheated to?
135*F
