Chapter 8 The Flow of Food: Preparation

Question 1

slacking

Answer 1

gradual thawing of frozen food to prep for deep frying

Question 2

pooled eggs

Answer 2

cracked, opened, and combined in common container. Store at 41° or lower

Question 3

variance

Answer 3

document issued by regulatory authority that allows a regulatory requirement to be changed or waived

Question 4

partial cooking

Answer 4

partially cook food during prep and then finish cooking before service

Question 5

When serving a high-risk population never serve:

Answer 5

raw seed sprouts
raw/undercooked egg
unpasteurized milk or juice

Question 6

Customer advisory

Answer 6

must include disclosure and reminder if served less than min internal temp

Question 7

Partial cooking guidelines

Answer 7

1) don’t cook food longer than 60 minutes during initial cooking
2) cool food immediately
3) freeze/refrigerate at 41° or lower
4) heat food to min internal temp
5) cool food if not served immediately

Question 8

Temperature Requirements for Cooling Food

Answer 8

cool food from 135° to 70° within 2 hours then cool 70° to 41° or lower in next 4 hours

Question 9

Temperature Requirements for Reheating Food (TCS and Commercially processed)

Answer 9

hold internal temp of 165° for 15 secs within 2 hours. Reheat ready-to eat food to 135°

Question 10

method for thawing: refrigeration

Answer 10

keep temp at 41° or lower

takes advance planning (turkey can take several days)

Question 11

method for thawing: running water

Answer 11

submerge in water (70° or lower)

never let temp go above 41° longer than four hours

Question 12

method for thawing: microwave

Answer 12

must be cooked immediatly after thawing in conventional cooking equipment (oven)

Question 13

method for thawing: cooking

Answer 13

cook quick enough from the frozen state to pass through the temp danger zone without harm (frozen hamburger on grill)

Question 14

165° for 15 secs

Answer 14

poultry
stuffing made with fish, meat, poultry
stuffed meat, seafood, poultry, or pasta

Question 15

155° for 15 secs

Answer 15

ground meat
injected meat
mechanically tenderized meat
ratites (flightless birds with flat breastbones)
ground seafood
shell eggs (held for service)

Question 16

145° for 15 secs

Answer 16

seafood
steaks/chops of pork, beef, veal, and lambs
commercially raised game
shell eggs (served immediately)

Question 17

145° for 4 mins

Answer 17

roast of pros, beef, veal, and lamb

Question 18

135°

Answer 18

fruit, vegetables, grains, and legumes that will be hot held for service

Question 19

175°

Answer 19

Tea:
machine-leave in contact with water for 1 minute
traditional- contact for 1-5 mins

Question 20

Minimum Internal Temperature

Answer 20

only way to reduce pathogens in food to safe levels