Chapter 8- The Flow of Food: Preparation Flashcards
Slacking
the gradual thawing of frozen food to prep it for deep-frying,, allows even heating during cooking
Pooled Eggs
eggs that are cracked open and combined in a common container
Variance
a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed
Minimum Internal Temperature
the way to reduce pathogens in food to safe levels is to get it to this temperature; different for each food
Partial Cooking
when operations partially cook food during prep and then finish cooking it just before service
Thawing TCS Foods: Refrigeration
requires some planning ahead as it takes more time; keeping food in cooler and temperature at 41*F or lower
Thawing TCS Foods: Running Water
submerging food in drinkable water at 70*F or lower; use a clean and sanitized food prep sink
Thawing TCS Foods: Microwave
thaw food in microwaves, will be cooked immediately after
Thawing TCS Foods: Cooking
straight from the freezer to the grill, such as hamburgers or frozen chicken straight to the fryer
165*F for 15 seconds
poultry, stuffing made with fish, poultry, or meat, stuffed meat, seafood, pasta
155*F for 15 Seconds
ground meat, injected meat, mechanically tenderized meat, ratites, ground seafood, shell eggs that will be held
145*F for 15 Seconds
seafood, steak/chops of pork and beef, commercially raised game, shell eggs that will be served immediately
145*F for 4 Minutes
roasts
135*F with no minimum time
fruit, vegetables, grains, legumes that will be held for service
175*F
tea
When serving a high-risk population never serve:
raw seed sprouts
Customer Advisory
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
Partial Cooking Guidelines
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
Temperature Requirements for Cooling Food
cooling TCS food from 135F to 41F or lower within 6 hours
Temperature Requirements for Reheating Food: TCS and Commercially Processed
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
