lesson 8 Flashcards
What must be thawed before being cooked?
- whole poultry serving
- poultry breasts
True or false: a single serving may be cooked from a single, frozen serving
true
why is it important that ALL parts of a product are thawed rather than just one part?
because one part will reach the temperature danger zone before the other one is thawed
give 3 thawing methods
- refrigerate
- cold water
- microwave
What is the max time for frozen foods to be submerged under running water as a thaw method?
-2 hours
Conditions to thawing in microwave
- after thawing, must be cooked immediately
- thawing must be done w/out interruption
What kids of foods may not be prepared with bare hand contact?
- ready to eat (eg. salad, sandwich)
- foods that won’t be cooked to temp required by health code
- food that wont later be reheated to 165 F before serving
Why should disposable gloves be changed frequently?
- prevent build up of perspiration inside gloves
- prevent build up of bacteria
When should disposable gloves be changed?
- torn
- contaminated
- employee leaves food prep area
True or false: one hand can be uncovered and used for raw food and the other can be gloved and used for ready to eat
true
Temp/time that all poultry/stuffing meat should be cooked to
- 165 F
- 15 sec
Temp/time that pork should be cooked to
- 150 F
- 15 sec
Temp/time that shell eggs should be cooked to (unless required otherwise)
- 145 F
- 15 sec
Temp/time that ground beef should be cooked to
- 158 F
- 15 sec
Temp/time for other potentially hazardous food
- 140 F
- 15 sec
