Chapter 8- The Flow of Food: Preparation

Question 1

Slacking

Answer 1

the gradual thawing of frozen food to prep it for deep-frying,, allows even heating during cooking

Question 2

Pooled Eggs

Answer 2

eggs that are cracked open and combined in a common container

Question 3

Variance

Answer 3

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

Question 4

Minimum Internal Temperature

Answer 4

the way to reduce pathogens in food to safe levels is to get it to this temperature; different for each food

Question 5

Partial Cooking

Answer 5

when operations partially cook food during prep and then finish cooking it just before service

Question 6

Thawing TCS Foods: Refrigeration

Answer 6

requires some planning ahead as it takes more time; keeping food in cooler and temperature at 41*F or lower

Question 7

Thawing TCS Foods: Running Water

Answer 7

submerging food in drinkable water at 70*F or lower; use a clean and sanitized food prep sink

Question 8

Thawing TCS Foods: Microwave

Answer 8

thaw food in microwaves, will be cooked immediately after

Question 9

Thawing TCS Foods: Cooking

Answer 9

straight from the freezer to the grill, such as hamburgers or frozen chicken straight to the fryer

Question 10

165*F for 15 seconds

Answer 10

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

Question 11

155*F for 15 Seconds

Answer 11

ground meat, injected meat, mechanically tenderized meat, ratites, ground seafood, shell eggs that will be held

Question 12

145*F for 15 Seconds

Answer 12

seafood, steak/chops of pork and beef, commercially raised game, shell eggs that will be served immediately

Question 13

145*F for 4 Minutes

Answer 13

roasts

Question 14

135*F with no minimum time

Answer 14

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

Question 15

175*F

Answer 15

tea

Question 16

When serving a high-risk population never serve:

Answer 16

raw seed sprouts

Question 17

Customer Advisory

Answer 17

disclosure: must tell customers if the food is raw or under cooked
reminder: reminding guests that the food they order is raw or under cooked

Question 18

Partial Cooking Guidelines

Answer 18

no longer then 60 minutes for cooking time, cool food immediately after, freeze/refrigerate food after cooling, heat food to required minimum internal temp before serving, cool food if it will not be served immediately or held for service

Question 19

Temperature Requirements for Cooling Food

Answer 19

cooling TCS food from 135F to 41F or lower within 6 hours

Question 20

Temperature Requirements for Reheating Food: TCS and Commercially Processed

Answer 20

can reheat food that will be served immediately to any temp; must make sure food was cooked and cool correctly
must reheat TCS food for hot holding to internal temp of 165F for 15 seconds
Commercially processed and packaged food to internal temp of at least 135F