Temperatures Flashcards
Stuffing made w/ fish, meat, or poultry
•temperature & for how long?•
165°F for 15 seconds
Poultry: including whole or ground chicken, turkey, or duck
•temperature & for how long?•
165°F for 15 seconds
Stuffed meat, seafood, poultry, or pasta
•temperature & for how long?•
Anything stuffed is 165°F for 15 seconds
Answer: 165°F for 15 seconds
Dishes that include previously cooked TCS ingredients. (Raw ingredients should be cooked to their minimum internal temperatures)
•temperature & for how long?•
165°F for 15 seconds
Ground meat: including beef, pork, and other meat
•temperature & for how long?•
155°F for 15 seconds
Injected meat: including brined ham and flavor-injected roasts
•temperature & for how long?•
155°F for 15 seconds
Mechanically tenderized meat
•temperature & for how long?•
155°F for 15 seconds
Ratites: including ostrich and emu
•temperature & for how long?•
155°F for 15 seconds
Ground seafood: including chopped or minced seafood
•temperature & for how long?•
155°F for 15 seconds
Shell eggs hot-held for service
•temperature & for how long?•
155°F for 15 seconds
Seafood: including fish, shellfish, and crustaceans
•temperature & for how long?•
145°F for 15 seconds
Commercially raised game
•temperature & for how long?•
145°F for 15 seconds
Shell eggs that will be served immediately
•temperature & for how long?•
145°F for 15 seconds
Roast of pork, beef, veal, and lamb
•temperature & for how long?•
145°F for 4 minutes
Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will not be hot-held for service
••Temperature••
135°F
Tea: note that it should remain in contact with the water for a minimum of one minute. (5 for traditional method)
••temperature••
175°F
How do you calibrate a thermometer according to elevation? Concerning boiling water
••temperature & explain••
1°F down for every 550 feet increase in elevation
Cold TCS food
41°F or lower, unless otherwise specified
Hot TCS food
135°F or higher
Frozen food
Should be frozen and solid (obviously below 32°F)
Live shellfish
45°F or lower, Must be cooled to 41°F or lower in four hours
Milk
45°F or lower, must be cooled to 41°F or lower in four hours
Ready-to-eat TCS food can be stored for… At what range…
Only 7 days or if it is held at 41°F or lower
Store TCS food at an internal temperature
Below or above min and max
Internal temperature 41°F or lower, or 135°F or higher
Accuracy range of air temperature measuring devices…
Plus or minus 3°F
Store shell eggs at an air temperature of…
45°F or lower
Dried egg items can be stored in a cool dry-storage area. Once they are reconstituted, store them in the cooler at ..
41°F or lower
Cut melons, cut tomatoes, and cut leafy greens are TCS food. Store them at..
41°F or lower
When thawing food, what temperature should the running, drinkable, water be at…
70°F or lower
Temperature range for slacking
When you take a Frozen item & you let it thaw naturally
-10°F to 25°F
At what temperature should you reheat/ cook left overs and partially cooked foods.
165°F for 15 seconds
Range for cooling over the course of six hours (there are two steps FYI)
135°F down to 70°F in the first two hours; then cool it from 70°F to 41°F for the next four hours
How long can you hold cold food without temperature control
6 hours. Food must be held at 41°F or lower before removing it from refrigeration
How long can you hold hot food without temperature control
4 hours. Food must be held at 135°F or higher before removing it from temperature control
Temperature of heat sanitizing
Soaked in 171°F water, for at least 30 seconds
What are the two temperatures for chlorine water temperature
Greater than or equal to 100°F, and greater than or equal to 75°F
If the water temperature while using chlorine is greater than/equal to 100°F, what can the pH be? What are the parts per million.
(Hint: same as if the temp were greater/ equal to 75°F)
Less than or equal to a pH of 10
If the water temperature while using chlorine is greater than/ equal to 75°F, what can the pH be? What are the parts per million.
(Hint: same as if the temp were greater/equal to 75°F)
Less than or equal to pH of 8
When cleaning with chlorine: sanitizer concentration?
50-99 parts per million. This is the same for booth temperature ranges
What is the sanitizer contact time for chlorine?
Greater than or equal to 7 seconds
What is the water temperature for Iodine sanitizers
Iodine is the form of one
68°F
What is the water temperature for Quats
Quats are used for sanitizer
75°F
What is the parts per million in water hardness?
Less than or equal to 500 parts per million
Sanitizer contact time for iodine and Quats
Greater than or equal to 30 seconds
What is the temperature of the final sanitizing rinse of a high-temperature machine?
180°F
For stationary rack, single-temperature machines..
It must be at least 165°F
In manual dishwashing, what is the temperature of the sink with detergent?
90-110°F
When storing fruit and vegetables kept in a cooler can easily dry out. What relative humidity should there be to reduce drying
85-95%
