Heating and Cooling Foods Flashcards

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1
Q

Reheat food for hot holding to what temp?

A

165 Degrees

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2
Q

How many times can food be reheated?

A

Only once

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3
Q

Cool foods from 135 to 41 or lower in how many hours

A

6

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4
Q

first cool the food from 135 to 70 in how many hours

A

2

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5
Q

Then cool it to 41 degrees or lower in the next

A

4hrs

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6
Q

if food has not reached 70 degrees with in 2 hrs it must be?

A

Thrown out or reheated and cooled again

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7
Q

Total cooling time can not be longer than

A

6hrs

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8
Q

Cold foods are held at what temp

A

41 degrees

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9
Q

Keep hot foods always at this temp

A

135 degrees

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10
Q

Food must be checked every

A

4 hrs with a clean and sanitized thermometer.

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11
Q

What is TDZ

A

Temperature Danger Zone

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12
Q

The TDZ is

A

The temp which pathogens grow and reproduce most rapidly

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13
Q

The TDZ zone is from what temp to what temp?

A

41 to 135

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14
Q

What does FAT TOM stand for?

A

Food, Acidity, Time, Temp, Oxygen, Moisture

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15
Q

What are some PHF

A

Meats, Poultry, Seafood, Dairy products, cooked rice, beans, potatoes. High in protein carbs, high in Moisture, Low acidity

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