Exam 2 Flashcards

1
Q

general Preparation

A
equipment
quantity
storage
additives
presentation
corrective actions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Thawing

A
cooler
running water
microwave
cooking
slacking
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

• Identify methods for preventing cross-contamination

A

o Establishing specific personal hygiene policies
o Training food handlers on those policies and retraining them regularly
o Modeling correct behavior for food handlers at all times
o Supervising food safety practices at all times
o Revising policies according to changes in law and food safety science
o Use separate equipment
o Clean and sanitize
o Prep foods at different times
o Buying prepared foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

• Identify methods for preventing time-temperature abuse

A
o	Monitoring
o	Tools
o	Recording
o	Time and temp. control
o	Corrective actions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

o Bimetallic stemmed thermometers

A

 Temps from 0-220F
 Large or thick food
 Sensing area from tip to dimple

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

o Thermocouples

A

 Sensing area on tip of probe

 Thick and thin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

o Thermistors

A

 Sensing area on tip of probe

 Thick and thin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

o Immersion probes

A

liquids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

o Surface probes

A

 Flat cooking equipment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

o Penetration probes

A

 Internal temp. of food

 Thin foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

o Air probes

A

 Temp. inside coolers and ovens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

o Infrared

A

 Do not touch surfaces

 Temps of foods and equipment surfaces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

o Max. reaching temp.

A

 Indicates highest temp reached during use

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

o Time temp indicator

A

 A color change shows up if the food has been time temp abused

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

o Ice point method

A

o Ice point method
 Fill large container with crushed ice, add tap water until container is full
 Put thermometer stem or probe in ice water
 Wait 30 seconds
 Adjust so it reads 32F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

o Boiling point method

A

 Bring clean tap water to a boil
 Put stem or probe in boiling water
• Make sure sensing area is submerged
• Wait 30 seconds or until the indicator stops moving
 Adjust the thermometer so it reads 212F

17
Q

principles of proper food storage

A
o	Label
o	Date marking
o	Rotation
o	Temps
o	Preventing cross contamination
18
Q

describe the proper refrigerator and freezer storage procedures and recommended storage times for most common foods

A
o	41’F
	Ready to eat food
	Seafood
	Whole cuts of beef and pork
	Ground meat and ground fish
	Whole and ground poultry
19
Q

features required in a satisfactory refrigerator and freezer

A

o Meat poultry seafood and dairy in the coldest part
o Have at least one air temp measuring device, must be in the warmest
o Cold curtains
o Open shelving, no lining

20
Q

o 165’ for 15 sec

A

 Poultry
 Stuffing
 Stuffed meat, seafood, poultry or pasta
 Dishes that include previously cooked tcs food

21
Q

o 155’ for 15

A
	Ground meat
	Injected meat
	Tenderized meat
	Ratites
	Ground seafood
	Shell eggs hot held
22
Q

o 145 for 15

A

 Steaks
 Seafood
 Commercially raised game
 Shell eggs that will be served immediately

23
Q

o 145 for 4 minutes

A

roasts

24
Q

o 135

A
	Fruits
	Vegetables
	Grains
	Legumes
	That will be hot held
25
Q

175

A

tea