The Flow Of Food -- Preparation Flashcards
What is reconditioning food?
Returning food to a safe condition. Hot food that has not been held at the correct temperature may be reheated if it has not been in the temperature danger zone for more than two hours.
What items should be cooked at 165 degrees?(4)
Poultry
Stuffing
Stuffed meats & pasta
Previously cooked foods – such as casseroles
What foods should be cooked to 155 degrees? (6)
Ground meat Injected meats such as ham Mechanically tenderized meat Ratites -- including ostrich and emu Ground, minced or chopped seafood She'll eggs that will be hot held
What foods should be cooked to 145 degrees? (4)
Seafood
Steaks/chops including lamb
Commercially raised game
Shell eggs that will be served immediately
What food should be cooked to 145 degrees? How long does it need to hold the temp?
Roasts
4 minutes
What foods need to be cooked to 135 degrees? (1)
Fruit, vegetables, grains, pasta, rice and beans
What are the 5 steps to partially cooking?
- Do not cook food for longer than 60 minutes during the initial cook.
- Cool the food immediately after the initial cook.
- Freeze or refrigerator the food after cooling it.
- Heat the food to its required minimum internal temp before selling or serving.
- Cool the food if it will not be served immediately or held for service.
Identify the minimum internal cooking temperature for each food. Write the letter in the space provided. Some letters will be used more than once. A. 135 B 145 C 155 D 165 1 _ Salmon Steak 2 _ Roasted Vegetables that will be hot held. 3 _ Ground Pork 4_ Lamb Chops 5 _ Eggs for immediate service 6 _ Duck 7_ Pasta 8 _ Beef Steak 9 _ Chicken enchiladas made with previously cooked chicken 10 _ Pork loin injected with marinade. 11 _ Broccoli cooked in a microwave oven that will be hot held 12 _ Ostrich fillet 13 _ Wild rice that will be hot held 14 _ Ravioli stuffed with cheese 15 _ Buffalo Steak
1 145 Salmon Steak
2 _ 135 Roasted Vegetables that will be hot held.
3 _ 155 Ground Pork
4 145 Lamb Chops
5 _ 145 Eggs for immediate service
6 _ 165 Duck
7_ 135 Pasta
8 _ 145 Beef Steak
9 _ 165 Chicken enchiladas made with previously cooked chicken
10 _ 155 Pork loin injected with marinade.
11 _ 135 Broccoli cooked in a microwave oven that will be hot held
12 _ 155 Ostrich fillet
13 _ 135 Wild rice that will be hot held
14 _ 165 Ravioli stuffed with cheese
15 _ 145 Buffalo Steak
How long can food stay in the danger zone of 135 to 70?
No more than 2 hours
How long can food stay in the the danger zone of 70 to 41?
4 hours
What is the maximum water temperature allow when thawing food?
70
What must food handlers do to food immediately after thawing it in the microwave oven?
Cook it
What can occur if prep tables are not cleaned and sanitized between uses?
Cross contamination
A food handler thaws several frozen turkey on a prep table. What is the danger that this poses to the food?
Time temperature abuse
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?
Time temperature abuse
