Chapter Eight: Flow of Food: Preparation

Question 1

The gradual thawing of food to prepare it for deep frying

Answer 1

Slacking

Question 2

eggs that are cracked open and combined in a container

Answer 2

Pooled Eggs

Question 3

a document issued by regulatory authority that allows a regulatory requirement to be waived; examples include packaging fresh juice, smoking foods, or using food additives

Answer 3

Variance

Question 4

The lowest temperature a cooked food can be served without risk of passing on illness to consumers

Answer 4

Minimum Internal Temperature

Question 5

Partially cooking a food to cook the rest of the way at a later time

Answer 5

Partial Cooking

Question 6

thaw food in a cooler, keeping it’s temperature at _ degrees Fahrenheit or lower.

Answer 6

41

Question 7

submerge food under running drinkable water at _ degrees Fahrenheit or lower.

Answer 7

70

Question 8

when thawed in a microwave, food must be cooked __________.

Answer 8

immediately after thawing

Question 9

Food that is slacked must be fried immediately after thawing, and must not exceed __ degrees Fahrenheit.

Answer 9

41

Question 10

Minimum internal cooking temperature of poultry, stuffed meats, tcs ingredient foods, and stuffings made with fish, meat, or poultry

Answer 10

165 degrees Fahrenheit

Question 11

Minimum internal temp of beef, injected meats, mechanically tenderized meats, ratites, ground seafood, and shell eggs

Answer 11

155 degrees Fahrenheit

Question 12

MInimum internal temp of shellfish and seafood, commercially raised game, steaks/chops, and shell eggs that will be served immediately

Answer 12

145 degrees Fahrenheit

Question 13

Minimum internal temp of roasts, though it may vary

Answer 13

145 degrees Fahrenheit

Question 14

minimum internal temp of vegetables, fruits, grains, and legumes that will be hot held

Answer 14

135 degrees Fahrenheit

Question 15

minimal internal temperature of tea

Answer 15

175 degrees Fahrenheit

Question 16

raw seed sprouts, raw or under-cooked eggs, meat or seafood, unpasteurized juice or milk

Answer 16

what to never serve high risk populations

Question 17

Alerts the customer to the risks of raw or under-cooked tcs food

Answer 17

Customer Advisory

Question 18

Do not cook longer than 60 minutes, cool food immediately, freeze or refrigerate after cooling, heat to minimum internal temperature before serving, cool if not being served immediately

Answer 18

Parcooking Guidelines

Question 19

From 135 to 70 in two hours, 70 to 41 or lower in four hours

Answer 19

Temperature Cooling Guidelines

Question 20

must be reheated to a minimum internal temperature of 165 degrees Fahrenheit within two hours, 135 degrees for commercially processed and packaged ready to eat foods

Answer 20

Temperature Requirements for Reheating Food