Chapter 8, The Flow of Food: Preparation

Question 1

slacking

Answer 1

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

Question 2

pooled eggs

Answer 2

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

Question 3

variance

Answer 3

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

Question 4

minimum internal temperature

Answer 4

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

first method of thawing TCS food

Answer 6

REFRIGERATION: thaw food in a cooler, keep its temperature at 41 degrees or lower. this can take up to several days

Question 7

second method of thawing TCS food

Answer 7

RUNNING WATER: submerge food under running, drinkable water at 70 degrees or lower. use a clean sink

Question 8

third method of thawing TCS food

Answer 8

MICROWAVE: use this method if the food will be cooked immediately after thawing. only cook in an oven.

Question 9

fourth method of thawing TCS food

Answer 9

COOKING: items such as hamburger pattys or frozen chicken can go straight to the grill or deep fryer because they pass through the temperature danger zone quickly enough without causing harm.

Question 10

165 degrees for 15 seconds

Answer 10

poultry, stuffing made with fish, meat or poultry. stuffed meat, seafood, poultry or pasta. dishes that include previously cooked TCS ingredients.

Question 11

155 degrees for 15 seconds

Answer 11

ground meat, injected meat, mechanically tenderized meat, ratites, ground seafood, and shell eggs

Question 12

145 degrees for 15 seconds

Answer 12

seafood, steaks/chops of pork, beef, veal, and lamb

Question 13

145 degrees for 4 minutes

Answer 13

roasts of pork, beef, veal and lamb

Question 14

135 degrees for no minimal time

Answer 14

fruit, vegetables and grains

Question 15

175 degrees

Answer 15

tea

Question 16

when serving a high risk population never serve:

Answer 16

raw seed sprouts, raw or undercooked eggs, meat, or seafood, unpasteurized milk or juice.

Question 17

customer advisory

Answer 17

you must cook tsc food to required minimal internal temperatures unless a customer requests otherwise.

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. 3. freeze or refrigerate the food after cooling it. 4. heat the food to its minimum internal temperature before selling or serving it.

Question 19

temperature requirements for cooling food

Answer 19

cool food from 135 to 70 within 2 hours. then cool it from 70 to 41 or lower in the next four hours

Question 20

temperature requirements for reheating food

Answer 20

tsc food: hot hold the food at 165 for 15 seconds

commercially processed food to an internal temp of at least 135.