Day 3 - Temperatures Flashcards
Name the 3 acceptable methods of thawing frozen foods:
Refrigerating them, placing them under cold running water, defrosting them in a microwave oven with continuous cooking afterwards
Cross contamination occurs when
Bacteria from raw food gets into cooked or ready to eat food
One food mixes with another, especially an allergen
Poultry, stuffed meat, and stuffing must be cooked to an internal temperature of ___
165 degrees F
Ground meat and foods containing ground meat must be cooked to an internal temperature of ____
158 degrees F
Pork must be cooked to an internal temp of
150 degrees F
Raw shell eggs must be cooked to a minimum temp of
145 degrees F
Fish, shellfish, beef, lamb, and all other meats must be cooked to a minimum temp of
140 degrees F
All hot foods stored in a hot holding unit must be held at ____ or higher
140 degrees F
Effective ways to rapidly cool foods include:
- 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)
Hot foods placed in the fridge for cooling must be covered only after they have completely cooled to ____ or below
41 degrees
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
165 degrees F
True or false: you can use a hot holding unit to reheat foods
False
Never use bare hands when working with ready to eat foods. Always wear ______, or use ___, a ____, ____ or a _____.
Clean and sanitary pair of gloves, tongs, spatula, deli paper or a serving spoon
When using disposable gloves, change them often to prevent contamination of food
Just memorize this honestly
Air breaks must be provided in all ___
Culinary and pot/dish washing sinks
