The Flow of Food: Preparations

Question 1

What is slacking

Answer 1

the process of gradually thawing frozen food for deep frying

Question 2

what are pooled eggs

Answer 2

process of seeing if the eggs are going bad

Question 3

what is variance

Answer 3

document issued by regulatory authority

Question 4

minimum internal temperature

Answer 4

the temp the food should be throughout the inside

Question 5

what is partial cooking

Answer 5

the process of cooking a food partly one day then all the way the next

Question 6

Refrigerator thawing

Answer 6

This involves thawing out the frozen item in a refrigerator this process takes longer than others

Question 7

Cold water thawing

Answer 7

First you must place in a leak proof package then submerge said bag in cold tap water making sure to change the water every 30 min

Question 8

Microwave thawing

Answer 8

When doing this method you must cook product after thawing in a microwave right away

Question 9

Running water thawing

Answer 9

Its about the same as the cold water thawing except you have a constant flow of water on the product to thaw it

Question 10

temperature for beef

Answer 10

145

Question 11

Temperature of pork

Answer 11

145

Question 12

Temperature of ground meat

Answer 12

160

Question 13

Temperature of ground poultry

Answer 13

165

Question 14

Temperature of fish

Answer 14

145

Question 15

Temperature of shellfish

Answer 15

145

Question 16

when serving high risk population don’t serve

Answer 16

Foods that could be potentially dangerous to them

Question 17

Customer advisory

Answer 17

This is to warn the customer of potential food borne illness

Question 18

Guidelines for partial cooking

Answer 18

cook food about half way then begin to freeze.

Question 19

Temperature requirements for cooling food

Answer 19

First cool food from 135-70 within the first 2 hours, then for the next 4 hours cool it from 70-41

Question 20

Temperature requirements for reheating

Answer 20

If made in house must reach an internal temp of 165 for 15 seconds, reheat food rapidly within 2 hours