Chapter 8

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Author:
leighton369
ID:
20106
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Chapter 8
Updated:
2010-05-27 18:35:12
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Preparation
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Preparation
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  1. T or F:

    Ground beef should be cooked to minimum internal temperature of 140°F for 15 seconds
    F
  2. T or F:

    Fish cooked in a microwave must be heated to a minimum internal temperature of 145°F
    F
  3. T or F:

    TCS Food must be cooled from 135°F to 70°F within 4 hours and from 70°F to 41°F or lower within the next two hours
    F
  4. T or F:

    If TCS food is reheated for hot holding, the internal temperature must reach 155°F for 15 seconds within two hours
    F
  5. T or F:

    it is acceptable to thaw a beef roast at room temperature
    F
  6. What are the acceptable ways of thawing?
    • 1. In refrigerator at 41°F or lower
    • 2. Submerge under running water at a temperature of 70°F or lower
    • 3. Thaw in microwave oven if it will be cooked immediately afterward
    • 4. Thaw food as part of the cooking process as long as it reaches the required minimum internal cooking temperature
  7. What is slacking?
    The process of gradually thawing frozen food in preparation for deep frying, allowing even heating during cooking. (As long as it does not go above 41°F)
  8. What is the proper handling of batters?
    • 1. Prepare in small batches
    • 2. Store breaded food for later cooking in the fridge as soon as possible
    • 3. Throw out unused batter/breading after a set amount of time
    • 4. Cook throughly
  9. What is the proper way of preparing produce?
    • 1. Avoid cross-contamination from raw meat & poultry
    • 2. Wash under running potable water before further preparation
    • 3. Separate items or batches
    • 4. Refrigerate cut melons or tomatoes at 41°F
  10. When can you ice as an ingredint?
    If it has not already been used to cool other food
  11. What practices need a variance?
    • 1. Smoking as a method of preservation
    • 2. Food additives as a method of preservation
    • 3. Curing food
    • 4. Custom processing animals
    • 5. ROP packaging
    • 6. Sprouting beans/seeds
    • 7. Offering live, molluscan shellfish from a display tank
  12. What foods have 165°F as a minimum internal temperature?
    • Poultry
    • Stuffing & stuffed foods
    • TCS foods cooked in a microwave
  13. What foods have 155°F as a minimum internal temperature?
    • Ground beef
    • Injected meat
    • Eggs for hot holding
  14. What foods have 145°F as a minimum internal temperature?
    • Steaks, chops, roasts
    • Seafood
    • Eggs for immediate service
  15. What foods have 135°F as a minimum internal temperature?
    Ready-to-eat food hot-held for service
  16. What temperature should stuffing with TCS ingredients be cooked to?
    165°F
  17. What temperature do you heat food for holding?
    165°F
  18. What are the minimum internal cooking tempertures for:

    1. Poultry
    2. Fish
    3. Pork
    4. Ground Beef
    • 1. 165°F
    • 2. 145°F
    • 3. 145°F
    • 4. 155°F
  19. What methods can be used to cool cooked food?
    • 1. Smaller containers
    • 2. Ice-water bath
    • 3. Ice-paddle
    • 4. Blast chiller/tumble chiller
    • 5. Adding ice as an ingredient
  20. What are the rules for properly cooking food in a microwave?
    • 1. Cover food to prevent drying out
    • 2. Rotate food in oven halfway through the cooking process
    • 3. Let food stand for 2 minutes after cooking
    • 4. Heat eggs, polutry, seafood, meat to 165°F
  21. Beef stew must be cooled down from 135°F to 70°F within ___ hours and from 70° to 41°F or lower in the next ___ hours.

    A. 4, 2
    B. 3, 2
    C. 2, 4
    D. 2, 3
    C
  22. What must you do to keep food safe after thawing it in a microwave?

    A. Hold it
    B. Cook it
    C. Cool it
    D. Freeze it
    B
  23. What is the minimum internal cooking temperature for stuffed pork chops?

    A. 135°F
    B. 145°F
    C. 155°F
    D. 165°F
    D
  24. What are the time ad temperature requirements for reheating TCS food for hot holding?

    A. 135°F for 15 seconds within 2 hours
    B. 145°F for 15 seconds within 2 hours
    C. 155°F for 15 seconds within 2 hours
    D. 165°F for 15 seconds within 2 hours
    D
  25. What is the minimum internal cooking temperature for eggs, meat, poultry, & seafood cooked in the microwave?

    A. 135°F
    B. 145°F
    C. 155°F
    D. 165°F
    D
  26. What is the minimum internal cooking temperature for eggs that will be hot-held for later service?

    A. 135°F
    B. 145°F
    C. 155°F
    D. 165°F
    C
  27. What is the danger of NOT cleaning and sanitizing a prep table between uses?

    A. Off-flavors in food
    B. Poor personal hygiene
    C. cross-contamination
    D. Time-temperature abuse
    C
  28. What is the correct way to cool a stockpot of clam chowder?

    A. Put the stockpot into a cooler
    B. Put the stockpot into a freezer
    C. Put the stockpot on a prep table
    D. Put the stockpot into ice-water
    D
  29. What is the danger when thawing food at room temperature?

    A. Cross-contamination
    B. Poor personal hygiene
    C. Physical contamination
    D. Time-temperature abuse
    D
  30. What is the minimum internal cooking temperature for ground beef?

    A. 135°F
    B. 145°F
    C. 155°F
    D. 165°F
    C
  31. T or F:

    Hold cold TCS food at an internal temperature of 41°F or lower
    T
  32. T or F:

    Hold hot TCS food at an internal temperature of 120°F or higher
    F
  33. T or F:

    Your operation can hold chicken salad at room temperature if the salad has a label specifying it must be thrown out after 8 hours.
    F
  34. T or F:

    When holding TCS food for service, the internal temperture must be checked at least every 4 hours
    T

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