Chapter 8 Wylie Duda

Question 1

Slacking

Answer 1

Process of gradually thawing frozen food in preparation for deep-frying

Question 2

Pooled Eggs

Answer 2

raw unpasteurized eggs that have been cracked and combined together

Question 3

Variance (minimum of two examples)

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 least number temp the food can go to while still being safe

Question 5

Partial Cooking

Answer 5

cooking food not all the way and freezing it

Question 6

When serving a high-risk population never serve

Answer 6

raw seed spouts, raw eggs, meat, or seafood, unpasteurized milk or juice

Question 7

Customer advisory

Answer 7

a form of market research whereby a group of existing customers is convened on a regular basis to advise company management on industry trends, business priorities, and strategic direction

Question 8

Partial cooking guidelines

Answer 8

Do not cook food longer than 60 minutes, cool immediately after cooking, freeze after cooling, heat to minimum internal temp, cool food if it wont be served.

Question 9

Temperature Requirements for Cooling Food

Answer 9

cool food from 135F to 70F in two hours, then cool it from 70F to 41F or lower in the next 4 hours

Question 10

Temperature Requirements for Reheating Food (TCS and Commercially processed)

Answer 10

Must be at 165F internal temp for 15 seconds within two hours. Must at least come to 135F internal temp for 15 seconds if processed

Question 11

Roasts

Answer 11

145

Question 12

Cooking Without Thawing

Answer 12

in cooking process

Question 13

Microwave Thawing

Answer 13

thawing through microwave

Question 14

Cold Water Thawing

Answer 14

cold water running

Question 15

Refrigerator Thawing

Answer 15

frozen to fridge