Chapter 8, The Flow of Food: Preparation

Question 1

Slacking

Answer 1

The gradual thawing of frozen food to prep it for deep-frying. This allows even cooking during heating.

Question 2

Pooled Eggs

Answer 2

Eggs that are cracked open and combined in a common container.

Question 3

Variance (two ex)

Answer 3

A document issued by your regulatory authority that allows a regulatory equipment to be waived or changed. Required when:

• Packaging juice onsite for a later time.
• Curing food
• Sprouting seeds or beans.

Question 4

Minimum Internal Temperature

Answer 4

While different for each food, the temp is different but once reached, you must hold the food for a specific amount of time. This allows all pathogens to be destroyed.

Question 5

Partial Cooking

Answer 5

Partially cooking food then finishing just before service.

Question 6

When serving a high-risk population never serve:

Answer 6

• Raw seeds or Sprouts
• Raw or under cooked eggs, meat, or seafood.
• Unpasteurized milk or juice.

Question 7

Customer Advisory

Answer 7

When serving a guest raw or under cooked TCS food, you must let them know.

Question 8

Partial Cooking Guidelines

Answer 8

• Do not cook the food for longer than 60 minutes during initial cooking.
• Cool food immediately after cooking.
• Freeze or refrigerate the food after cooling. Make sure held before 41F (5C) or lower. If refrigerated, store away from ready-to-eat food.

Question 9

Temperature Requirements for Cooling Food

Answer 9

First from 135F to 70F (57C to 21C) within the first two hours. Then, from 70F to 41F (21C to 5C) in the next four hours.

Question 10

Temperature Requirements for Reheating Food (TCS and Commercially Processed)

Answer 10

• At least 165F for 15 seconds (74C)

* Commercial is 135F (57C)

Question 11

Thawing Food:

3. Microwave

Answer 11

• Thaw food in a microwave oven if it will be cooked immediately after thawing.
• The food must be cooked in a conventional cooking oven.

Question 12

Thawing Food:

4. Cooking

Answer 12

• Frozen hamburger patties can go straight from frozen to the grill.
• Frozen chicken can go into the deep-fryer.

Question 13

Minimum Internal Temp:

165F (74C) for 15 seconds

Answer 13

• Includes whole or ground chicken, turkey, or duck
• Stuffing made of fish, meat or poultry
• Stuffed meat, seafood, poultry or pasta.
• Dishes including minimal temp dishes.

Question 14

Minimum Internal Temp:

155F (68C) for 15 seconds

Answer 14

• Ground meat
• Injected Meat
• Mechanically tenderized meat
• Radiates
• Ground seafood
• Shell eggs

Question 15

Minimum Internal Temp:

145F (63C) for 15 seconds

Answer 15

• Seafood
• Steaks/chops
• Commercially raised game
• Shell eggs served immediately

Question 16

Minimum Internal Temp:

145F (63C) for 4 minutes

Answer 16

• roasts of pork, beef, veal, and lamb.

* Roasts depend on the type of oven used:

Question 17

Minimum Internal Temp:

135F (57C)

Answer 17

*Fruit, vegetables, grains, and legumes that will be held for service.

Question 18

Minimum Internal Temp:

Tea

Answer 18

• Automatic iced tea and automatic coffee machine equipment: tea leaves should be left in contact for minimum of one minute.
• Traditional steeping method: tea leaves should be exposed to the water for five minutes.