Day 3 - Temperatures

Question 1

Name the 3 acceptable methods of thawing frozen foods:

Answer 1

Refrigerating them, placing them under cold running water, defrosting them in a microwave oven with continuous cooking afterwards

Question 2

Cross contamination occurs when

Answer 2

Bacteria from raw food gets into cooked or ready to eat food

One food mixes with another, especially an allergen

Question 3

Poultry, stuffed meat, and stuffing must be cooked to an internal temperature of ___

Answer 3

165 degrees F

Question 4

Ground meat and foods containing ground meat must be cooked to an internal temperature of ____

Answer 4

158 degrees F

Question 5

Pork must be cooked to an internal temp of

Answer 5

150 degrees F

Question 6

Raw shell eggs must be cooked to a minimum temp of

Answer 6

145 degrees F

Question 7

Fish, shellfish, beef, lamb, and all other meats must be cooked to a minimum temp of

Answer 7

140 degrees F

Question 8

All hot foods stored in a hot holding unit must be held at ____ or higher

Answer 8

140 degrees F

Question 9

Effective ways to rapidly cool foods include:

Answer 9

• immersing food in an ice water bath with stirring
• pouring food 1 to 2 inches deep into a 4 inch deep cooling pan
• rapid chill unit
• cutting solid foods into smaller pieces (6lbs or less)

Question 10

Hot foods placed in the fridge for cooling must be covered only after they have completely cooled to ____ or below

Answer 10

41 degrees

Question 11

Previously cooked and refrigerated foods that will be served from a hot holding unit must be rapidly reheated to ___ using a stove or an oven

Answer 11

165 degrees F

Question 12

True or false: you can use a hot holding unit to reheat foods

Answer 12

False

Question 13

Never use bare hands when working with ready to eat foods. Always wear ______, or use ___, a ____, ____ or a _____.

Answer 13

Clean and sanitary pair of gloves, tongs, spatula, deli paper or a serving spoon

Question 14

When using disposable gloves, change them often to prevent contamination of food

Answer 14

Just memorize this honestly

Question 15

Air breaks must be provided in all ___

Answer 15

Culinary and pot/dish washing sinks

Question 16

Atmospheric Vacuum cleaners must be installed in any equipment that has a direct connection with potable water supply. Which of the following is not an example of equipment with direct water supply?

A. Ice machine
B. Coffee machine
C. Dishwashers
D. Sink

Answer 16

D

Question 17

Cross contamination can be prevented by using a

Answer 17

Hose bib vacuum breaker

Question 18

All gas fired hot water heaters must be installed by a license plumber and must be monitored for ____

Answer 18

Back draft

Question 19

NYC laws make it illegal to dump grease in any sink that does not have a proper grease interceptor (t/f)

Answer 19

True