Chapter Eight: Flow of Food: Preparation Flashcards
The gradual thawing of food to prepare it for deep frying
Slacking
eggs that are cracked open and combined in a container
Pooled Eggs
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
Variance
The lowest temperature a cooked food can be served without risk of passing on illness to consumers
Minimum Internal Temperature
Partially cooking a food to cook the rest of the way at a later time
Partial Cooking
thaw food in a cooler, keeping it’s temperature at _ degrees Fahrenheit or lower.
41
submerge food under running drinkable water at _ degrees Fahrenheit or lower.
70
when thawed in a microwave, food must be cooked __________.
immediately after thawing
Food that is slacked must be fried immediately after thawing, and must not exceed __ degrees Fahrenheit.
41
Minimum internal cooking temperature of poultry, stuffed meats, tcs ingredient foods, and stuffings made with fish, meat, or poultry
165 degrees Fahrenheit
Minimum internal temp of beef, injected meats, mechanically tenderized meats, ratites, ground seafood, and shell eggs
155 degrees Fahrenheit
MInimum internal temp of shellfish and seafood, commercially raised game, steaks/chops, and shell eggs that will be served immediately
145 degrees Fahrenheit
Minimum internal temp of roasts, though it may vary
145 degrees Fahrenheit
minimum internal temp of vegetables, fruits, grains, and legumes that will be hot held
135 degrees Fahrenheit
minimal internal temperature of tea
175 degrees Fahrenheit
raw seed sprouts, raw or under-cooked eggs, meat or seafood, unpasteurized juice or milk
what to never serve high risk populations
Alerts the customer to the risks of raw or under-cooked tcs food
Customer Advisory
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
Parcooking Guidelines
From 135 to 70 in two hours, 70 to 41 or lower in four hours
Temperature Cooling Guidelines
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
Temperature Requirements for Reheating Food
