Chapter 8 The Flow of Food: Preparation

Question 1

Slacking

Answer 1

Is the gradual find of frozen food to prep it for deep frying

Question 2

Pooled Eggs

Answer 2

Are eggs that are cracked open and combined in a common container handle them with special care because bacteria in one egg can be spread to the rest

Question 3

Variance

Answer 3

Scott is a document issued by your regulatory authority That allows a regulatory acquirement to be waived or changed.

Offering live shellfish from a display tank

Packaging food using a reduced oxygen packaging ROP method this includes MAP vacuum packed and sous vide Foos

Question 4

Minimum internal temperature

Answer 4

Chicken 165°F for 15 seconds
Beef 155°F for 15 seconds
Seafood 145°F for 15 seconds
Pork veal lamb 145°F 4 minutes

Question 5

Partial cooking

Answer 5

Some operations partially cooked food coloring prep and then finish cooking it just before service

Question 6

Refrigeration

Answer 6

Thaw foods in a cooler keep it temperature at 41°F or lower

Question 7

Running water

Answer 7

Submerge food under running drinkable water at 70°F or lower the flow of the water must be strong enough to wash loose food bits into a drain

Question 8

Microwave

Answer 8

Thaw food in the microwave oven if it will be cooked immediately after thawing

Question 9

Cooking

Answer 9

Thaw Foods as part of the cooking process example frozen hamburger patties

Question 10

Poultry

Answer 10

165°F for 15 seconds

Question 11

Beef

Answer 11

155°F for 15 seconds

Question 12

Seafood

Answer 12

145°F for 15 seconds

Question 13

Roast pork beef veal lamb

Answer 13

145°F for 4 minutes

Question 14

Fruits vegetables

Answer 14

135°F

Question 15

Tea

Answer 15

175°F

Question 16

When serving a high risk population never serve

Answer 16

Raw seed sprouts

Question 17

Customers advisory

Answer 17

You must advise guess who order TCS foods that is raw or uncooked such as animal products have the increase risk of foodborne illness

Question 18

Partial cooking guidelines

Answer 18

1. Do not cook the food for longer than 60 minutes during initial cooking
2. Cool the food immediately after initial
3. Freeze or refrigerate the food after queen at the refrigeration the food make sure it is held at 41°F for lower if the food will be refrigerator stored away from really eat foods
4. Heat the food to its required medium internal temperature before selling or serving it
5. Cool the food if it will not be served immediately or held for service

Question 19

Temperature requirements for cooling foods

Answer 19

1. First cool food from 135°F to 70°F within two hours

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

Question 20

Temperature requirements for reheating foods

Answer 20

1. You must we hit TeaEazy as food for hot holding to an internal temperature of 165°F for 15 seconds make sure the food reaches the temperature within two hours from start to finish.
2. Reheat commercially processed and packaged ready to eat foods to an internal temperature of at least 135°F