Chapter 8- The Flow of Food: Preparation

Question 1

Food that cannot be _________ should be thrown out?

Answer 1

Recondition

Question 2

What is reconditioning?

Answer 2

When you bring food back to a safe condition.

Question 3

Why should you thaw food out in a cooler?

Answer 3

The cooler will keep it below 41*F.

Question 4

How do you thaw food in running water?

Answer 4

Submerge food under cool running water (70*F or lower). The flow should be strong enough to wash away loose food particles.

Question 5

What do you have to do with thawed food right after you microwave it?

Answer 5

You have to cook it

Question 6

Cooking can also be part of the _______ process.

Answer 6

Thawing

Question 7

What is slacking?

Answer 7

Gradually thawing frozen food for deep frying.

Question 8

What are two ways to thaw ROP fish?

Answer 8

Thawing under refrigeration

Under cool running water

Question 9

Why should you prep TCS food in small batches?

Answer 9

So it doesn’t spoil or go bad.

Question 10

What are pooled eggs?

Answer 10

Eggs that are cracked into the same container so they can be combined.

Question 11

What are pasteurized eggs?

Answer 11

Eggs that do not have to be cooked as long as unpasteurized eggs.

Question 12

What are high-risk populations when it comes to eggs?

Answer 12

Hospitals and nursing homes

Question 13

What are the two big risk when it comes to batters and breadings?

Answer 13

Time-temperature abuse and cross-contamination.

Question 14

All batter and breadings should be made in _______ batches.

Answer 14

Small

Question 15

Always throw out ______ batches of breadings and batters.

Answer 15

Unused

Question 16

When transferring ice into a container, drink or any kind of food storage, you should use a?

Answer 16

Metal or plastic ice scoop

Question 17

All food made in a microwave must be cooked to ______.

Answer 17

165*F

Question 18

What are the steps of cooking food in a microwave?

Answer 18

Cover the food
Rotate or stir halfway through
Let stand for at least two minutes
Check the temperature in at least two places

Question 19

What are the steps to cooking food partially for prepping?

Answer 19

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

Question 20

How fast must you cool food the first and second time?

Answer 20

First- 135F-70F in two hours

Second- 70F-41F in four hours

Question 21

How does the thickness effect the process of cooling for food?

Answer 21

The thicker the product it the longer it will take to cool.

Question 22

How does the size of the food or batch of food control how it cools?

Answer 22

The larger the batch of food or the larger the food the longer it will take to cool.

Question 23

What is an ice-bath?

Answer 23

After diving the food into smaller containers you put it in a pot or clean prep sink filled with ice to cool it down.

Question 24

What is an ice-paddle?

Answer 24

A plastic paddle filled with cool water or ice to put in a large pot of product so it can be cooled quickly.

Question 25

What is a blast or tumblr chiller?

Answer 25

A large machine used to blast cool air over food to get it to cool a lot quicker.

Question 26

If you can’t give food an ice-bath, ice-paddle, or blast chill it, what is the fourth way?

Answer 26

Using cool water or ice as an ingredient.

Question 27

How hot must TCS food be if you’re going to hot-hold it?

Answer 27

It must be 165*F for 15 seconds.

Question 28

How hot must commercially processed RTE food be reheated to?

Answer 28

135*F