Culinary

Question 1

Toxins: define and describe how to control them

Answer 1

the waste given off by microorganisms/pathogens, the danger of toxins is that they will make you sicker faster and you can’t kill them (they aren’t alive), you should not leave food out where it can grow the microorganisms that produce toxins. Be sure to keep foods out of the danger zone as much as possible

Question 2

TDZ range and definition

Answer 2

41-135 degrees F and it is when pathogens can reproduce the fastest

Question 3

2 Best methods for us to cool foods quickly

Answer 3

Ice wand and ice bath, if professional kitchen blast chiller

Question 4

Describe in detail 2 stage cooling

Answer 4

get from at least 135 to 70 degrees F within 2 hours, from 70 to 125 is the critical zone, from 70 to 41 degrees within 4 hours, total of 6 hours, if you fail to make the first step you have to reheat it back up to 165 and start over with the process

Question 5

MIT’s

Answer 5

poultry 165 15 seconds, reheated foods 165 15 seconds, beef steak 145 15 seconds, beef roast 145 4 minutes, pork 145 15 seconds, fish 145 15 seconds, ground meats 155 15 seconds, stuffed meats 165 15 seconds, ground turkey/chicken 165 15 sec, eggs 145 15 seconds