Kitchen Safety Flashcards
What is the temperature “danger zone”
Do not keep foods btween 40 degrees and 140 degrees out for more than 2 hours
What is the appropriate temperature range for safe storage of cold foods?
temperatures between 32-40 degrees F
What is the best way to store dry foods? (pasta, canned foods, unopened chips, crackers)
Room temperature away from sources of heat (oven/stove) and avoid damp areas (under the sink)
For foods that are to be frozen, what temperature should they be kept at?
0 degrees F and below
What method of food storage ensures the oldest food will be used first.
Rotation method - first in - first out
What is the procedure in the event of a grease fire?
turn off the heat and put a lid over the pan or smother with baking soda, or salt, or use a fire extinguisher
At what temperatures do bacteria grow most rapidly? (double every 30 minutes)
“danger zone” 40-140 degrees F
what is cross-contamination?
When bacteria is transferred from one food item to another by way of your hands, knives, etc.
What is the Safe Internal Temperature of whole poultry?
165 degrees F
What is the Safe Internal Temperature of poultry parts?
165 degrees F
What is the minimum Safe Internal Temperature of steak?
145 degrees F
What is the Safe Internal Temperature of leftovers?
165
What is the Safe Internal Temperature of eggs?
Egg dishes 160 degrees F or until whites and yolks
What is the Safe Internal Temperature of fish?
145
Describe the safe methods of thawing frozen food
In the microwave on defrost or low setting
under cold running water in a sealed bag
in the refrigerator on the bottom shelf