The Flow of Food: Preparations Flashcards
What is slacking
the process of gradually thawing frozen food for deep frying
what are pooled eggs
process of seeing if the eggs are going bad
what is variance
document issued by regulatory authority
minimum internal temperature
the temp the food should be throughout the inside
what is partial cooking
the process of cooking a food partly one day then all the way the next
Refrigerator thawing
This involves thawing out the frozen item in a refrigerator this process takes longer than others
Cold water thawing
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
Microwave thawing
When doing this method you must cook product after thawing in a microwave right away
Running water thawing
Its about the same as the cold water thawing except you have a constant flow of water on the product to thaw it
temperature for beef
145
Temperature of pork
145
Temperature of ground meat
160
Temperature of ground poultry
165
Temperature of fish
145
Temperature of shellfish
145
when serving high risk population don’t serve
Foods that could be potentially dangerous to them
Customer advisory
This is to warn the customer of potential food borne illness
Guidelines for partial cooking
cook food about half way then begin to freeze.
Temperature requirements for cooling food
First cool food from 135-70 within the first 2 hours, then for the next 4 hours cool it from 70-41
Temperature requirements for reheating
If made in house must reach an internal temp of 165 for 15 seconds, reheat food rapidly within 2 hours
