Preparing Safe Food Flashcards
How long is the TCS time bomb?
4 hr
What temp range is the most dangerous?
70-125
How often do cold items have their temp tested? hot items?
4 hrs
2 hrs
What are the 4 methods of thawing frozen food?
refrigeration (preferred)
cold water
microwave (problematic)
thaw while cooking
Where should thawing foods be in the refrigerator?
bottom shelf w/ a tray under it
What must be done first to thaw using cold water? What must be done when thawing is finished? What is the max time and temp?
sink is sanitized
drain the water
2 hrs and 70 F
Why is thawing in the microwave problematic? What must be done after thawing?
partially thaws it
cooked completely
What are some foods that can be cooked frozen?
hamburger on the grill
chicken in deep- fryer
What is batch cooking/ prepping? What does this help prevent?
taking out the amount of food that can be cooked/ prepped in 20 min
time/ temp abuse and overloading the equipment
Should breading/ batters be refrigerated? What needs to be done at the end of the shift?
yes
batter thrown away
What should be done for TCS salads so min food is wasted/ goes bad?
make in small batches
What is a pooled egg? What is the best kind of egg to use for comprised immune systems?
cracked and ready to cook
pasteurized
What does HACCP stand for?
hazard analysis critical control point
How do you wash produce? where should produce be stored?
slightly warm
refrigeration
Is ice considered food? How does ice come into contact with bacteria?
yes
containers and scoops
T/F: glass containers are okay to use in the ice machine
F: glass blends in w/ ice
What is the best way to lower bacteria on tea leaves?
automatic brewer at 175 F for 1 min
what is the min temp for a hot box or steam table when cooking fruits, veggies, grains, or legumes?
135 F
What foods need to be held at 145 F for 15 sec?
steak
fish/ shellfish
shell eggs (immediate consumption)
commercially raised game meat
What foods need to be held at 145 F for 4 min?
roasts (beef, pork, veal, lamb)
What foods need to be held at 155 for 15 sec?
ground meat injected meats (ham) shell eggs (hot holding)
What foods need to be held at 165 F for 15 secs?
poultry stuffings field dressed game TCS cooked in microwave first leftovers to be hot- held
What are some things to consider when cooling?
thickness
size of food
size/ shape of storage containers
How long should it take to get from 135 to 70 F? At 4 hrs where should the temp be?
2 hrs
(70- ) 41
T/F: an effective cooling technique is to increase the surface to vol ratio
T
What are some ways to cool?
ice bath
Ice paddle= rapi- kool
Where should cooling products be placed? How should they be covered?
top shelf
w/ plastic wrap
What temp must leftovers be heated to w/n 2 hrs? Where should leftovers never be reheated? What is not to be mixed?
165
hot box or steam table
new w/ old food
