Day 3 - Temperatures Flashcards

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1
Q

Name the 3 acceptable methods of thawing frozen foods:

A

Refrigerating them, placing them under cold running water, defrosting them in a microwave oven with continuous cooking afterwards

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2
Q

Cross contamination occurs when

A

Bacteria from raw food gets into cooked or ready to eat food

One food mixes with another, especially an allergen

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3
Q

Poultry, stuffed meat, and stuffing must be cooked to an internal temperature of ___

A

165 degrees F

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4
Q

Ground meat and foods containing ground meat must be cooked to an internal temperature of ____

A

158 degrees F

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5
Q

Pork must be cooked to an internal temp of

A

150 degrees F

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6
Q

Raw shell eggs must be cooked to a minimum temp of

A

145 degrees F

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7
Q

Fish, shellfish, beef, lamb, and all other meats must be cooked to a minimum temp of

A

140 degrees F

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8
Q

All hot foods stored in a hot holding unit must be held at ____ or higher

A

140 degrees F

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9
Q

Effective ways to rapidly cool foods include:

A
  • immersing food in an ice water bath with stirring
  • pouring food 1 to 2 inches deep into a 4 inch deep cooling pan
  • rapid chill unit
  • cutting solid foods into smaller pieces (6lbs or less)
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10
Q

Hot foods placed in the fridge for cooling must be covered only after they have completely cooled to ____ or below

A

41 degrees

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11
Q

Previously cooked and refrigerated foods that will be served from a hot holding unit must be rapidly reheated to ___ using a stove or an oven

A

165 degrees F

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12
Q

True or false: you can use a hot holding unit to reheat foods

A

False

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13
Q

Never use bare hands when working with ready to eat foods. Always wear ______, or use ___, a ____, ____ or a _____.

A

Clean and sanitary pair of gloves, tongs, spatula, deli paper or a serving spoon

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14
Q

When using disposable gloves, change them often to prevent contamination of food

A

Just memorize this honestly

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15
Q

Air breaks must be provided in all ___

A

Culinary and pot/dish washing sinks

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16
Q

Atmospheric Vacuum cleaners must be installed in any equipment that has a direct connection with potable water supply. Which of the following is not an example of equipment with direct water supply?

A. Ice machine
B. Coffee machine
C. Dishwashers
D. Sink

A

D

17
Q

Cross contamination can be prevented by using a

A

Hose bib vacuum breaker

18
Q

All gas fired hot water heaters must be installed by a license plumber and must be monitored for ____

A

Back draft

19
Q

NYC laws make it illegal to dump grease in any sink that does not have a proper grease interceptor (t/f)

A

True