CHAPTER 8 THE FLOW OF FOOD: PREPARATION

Question 1

Slacking

Answer 1

This is the gradual thawing of frozen food to prep it for deep frying.

Question 2

Pooled Eggs

Answer 2

They are eggs that are cracked open and combined in a container. We handle them with care because bacteria from one egg can be transferred to the rest.

Question 3

Variance

Answer 3

This is a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.

Question 4

Minimum Internal Temperature

Answer 4

This is the only way to reduce pathogens in food to safe levels is by cooking it to the correct internal temperature and then hold it at that temperature for a specific amount of time.

Question 5

Partial Cooking

Answer 5

partially cooking food during prep and then finish cooking it right before service.

Question 6

When serving a high-risk population, never serve:

Answer 6

You must never serve raw seed sprouts, raw or undercooked eggs, meat, or seafood, unpasteurized milk or juice.

Question 7

Customer Advisory

Answer 7

You Customer Advisory must include disclosure and reminder if served less than minimum internal temperature.

Question 8

Partial cooking guidelines

Answer 8

The partial cooking guidelines include;
First: don’t cook food longer than 60 minutes during initial cooking
Second: cool food immediately
Third: freeze/refrigerate at 41*F or lower
Fourth: heat food to min internal temp
Fifth: cool food if not served immediately

Question 9

Temperature Requirements for Cooling Food

Answer 9

You must cool the food items from 135F to 70F within 2 hours then cool 70F to 41F or lower in next 4 hours

Question 10

Temperature Requirements for Reheating Food (TCS and Commercially processed)

Answer 10

You must hold internal temp of 165F for 15 secs within 2 hours. Reheat ready to eat food to 135F

Question 11

Method one for thawing: running water

Answer 11

For the running water method you submerge the food items under running with drinkable water at 70*F or lower and use a clean sink

Question 12

Method two for thawing: microwave

Answer 12

To thaw food items the microwave method you microwave them and then they must be put into an oven immediately.

Question 13

Method three for thawing: refrigeration

Answer 13

For Refrigeration method you thaw the food in a cooler, keep the items temperature at 41*F or lower.

Question 14

Method four for thawing: cooking

Answer 14

Usually items Like frozen hamburgers and you cook them quick enough from the frozen state to pass through the temp danger zone without harm.

Question 15

165° for 15 seconds

Answer 15

Usually stuff like poultry stuffing made with fish, pasta, meat, poultry stuffed meat, seafood, and poultry

Question 16

155° for 17 seconds

Answer 16

Usually stuff like ground meat, mechanically tenderized meat, injected meat, ratites, ground seafood, and shell eggs also ground game.

Question 17

145° for 15 secs

Answer 17

Usually stuff like steaks or chops of pork, beef, veal, Seafood, and lamb.

Question 18

145 degrees for 4 minutes

Answer 18

Usually stuff like Roasts of pork, veal and lamb, and Beef.

Question 19

135 degrees for no minimal time

Answer 19

Usually stuff like veges, grains, and Fruit.

Question 20

175 degrees

Answer 20

Usually stuff like Tea