Module 5 Cooking, cooling, hot holding

Question 1

How to calibrate a probe thermometer

Answer 1

50/50 water and ice, should read 0

Can also do the boiling point method. Into boiling water place thermometer. (dimple immersed)

Question 2

It’s ok to thaw at room temperature? Thaw on counter overnight?

Answer 2

false, thaw in fridge

Question 3

Its ok to reheat food in chafing dish (hot/steam table)?

Answer 3

False

Question 4

It’s OK to put a deep pot of food into standard fridge to cool overnight

Answer 4

False separate it out into smaller containers

Question 5

How to use probe thermometer

3 things

Answer 5

1 Put into thickest part of food, do not touch bone or container. Bone is always hotter
2 Clean and sanitize between uses
3 Record temp in log book.

Question 6

Flow of food

Answer 6

Receive
Cold Storage- Received at 4 C. -18 C for frozen.
Thaw
Prep
Cook
Hot hold
Serve
Cool
Reheat

Question 7

Cold holding temperature

Answer 7

4 C or colder

Question 8

It’s OK to thaw and then refreeze

Answer 8

False

Only if it’s cooked first

Question 9

Acceptable thawing methods

4 things

Answer 9

1. fridge
2. cold water
3. microwave
4. cook

Question 10

Unacceptable thawing methods

Answer 10

Room Temperature

Question 11

Cook temperature for beef/veel/roast

Answer 11

63 medium rare
71 medium
77 well done

Question 12

Cook temperature for Fish

Answer 12

70

Question 13

Cook temperature for pork chops, ribs, roasts, ground beef, veal, pork, sausage

Answer 13

71

Question 14

Cook temperature for:
- stuffing, stew, cassarole, hot dogs, left overs, egg dishes
- hazardous food mixtures
Ground chicken, turkey, mixed sausage

Answer 14

74

Chicken often has salmonella which needs a hotter temperature

Question 15

Cook temperature for chicken and turkey

Answer 15

74

Question 16

Chicken/turkey whole bird

Answer 16

82 (in the breast)

This is what is needed to make sure the cavity reaches 74

Question 17

Hot holding temp

Answer 17

over 60

Question 18

Reheat time allowed

Answer 18

Depends. But no longer than 2 hours.

Question 19

Cook temperature for leftovers

Answer 19

74 C for at least 15 seconds

Question 20

Stews soups and gravies cook temperature?

Answer 20

Bring to boil.

Question 21

Inappropriate reheat methods

4 (all the same)

Answer 21

Holding ovens
steam tables
chafing fishes
soup urns

Question 22

Unacceptable cooling

Answer 22

In large portions

On counter

Question 23

How often should hot held temperatures be checked?

Answer 23

At least every 2 hours.

Question 24

When should thermometer be calibrated

Answer 24

Weekly
Anytime it’s dropped
Before first use
After long periods in between uses

Question 25

After calibration, then what?

Answer 25

It should be logged.

Question 26

Should you thaw stuffed turkey first?

Answer 26

No. It should be cooked from frozen state

Question 27

Freezer temp

Answer 27

• 18 C

Question 28

Fridge temp

Answer 28

4 or lower

Question 29

Cooling time

Answer 29

60 - 4 within 6 hours