lesson 8

Question 1

What must be thawed before being cooked?

Answer 1

• whole poultry serving

- poultry breasts

Question 2

True or false: a single serving may be cooked from a single, frozen serving

Answer 2

true

Question 3

why is it important that ALL parts of a product are thawed rather than just one part?

Answer 3

because one part will reach the temperature danger zone before the other one is thawed

Question 4

give 3 thawing methods

Answer 4

• refrigerate
• cold water
• microwave

Question 5

What is the max time for frozen foods to be submerged under running water as a thaw method?

Answer 5

-2 hours

Question 6

Conditions to thawing in microwave

Answer 6

• after thawing, must be cooked immediately

- thawing must be done w/out interruption

Question 7

What kids of foods may not be prepared with bare hand contact?

Answer 7

• ready to eat (eg. salad, sandwich)
• foods that won’t be cooked to temp required by health code
• food that wont later be reheated to 165 F before serving

Question 8

Why should disposable gloves be changed frequently?

Answer 8

• prevent build up of perspiration inside gloves

- prevent build up of bacteria

Question 9

When should disposable gloves be changed?

Answer 9

• torn
• contaminated
• employee leaves food prep area

Question 10

True or false: one hand can be uncovered and used for raw food and the other can be gloved and used for ready to eat

Answer 10

true

Question 11

Temp/time that all poultry/stuffing meat should be cooked to

Answer 11

• 165 F

- 15 sec

Question 12

Temp/time that pork should be cooked to

Answer 12

• 150 F

- 15 sec

Question 13

Temp/time that shell eggs should be cooked to (unless required otherwise)

Answer 13

• 145 F

- 15 sec

Question 14

Temp/time that ground beef should be cooked to

Answer 14

• 158 F

- 15 sec

Question 15

Temp/time for other potentially hazardous food

Answer 15

• 140 F

- 15 sec

Question 16

Issues with microwave oven

Answer 16

• uneven cooking

- cold spots (where bacteria multiplies to dangerous levels)

Question 17

Why should dishes in microwaves be covered with lid?

Answer 17

-hot moisture will help destroy bacteria

Question 18

At what temp should foods held for food service be kept?

Answer 18

-140 F or higher

Question 19

How quick should foods cool according to the NYC Health department?

Answer 19

• from 140 - 70
• in first 2 hours
• from 70-41
• in next 4 hours

Question 20

What is the max weight that meat should be cut to in order to ensure rapid cooling?

Answer 20

-6 pounds

Question 21

What is the temp requirement for serving hot food?

Answer 21

• must be reheated to 165 F
• for 15 sec
• must be served at 140 F

Question 22

To what temp must food be reheated in a microwave?

Answer 22

-190 F

Question 23

How much light is required in a place that is preparing food?

Answer 23

-540 LUX