Flashcards in Food Cooking Guidelines Deck (14)
How should poultry be cooked to ensure all pathogenic bacteria are destroyed?
Poultry should be cooked until a core temperature of 75 degrees Celsius is achieved
Why must poultry be cooked until a core temperature of 75 degrees Celsius is achieved?
To ensure all pathogenic bacteria are destroyed
Why should food, especially meat, be turned regularly during cooking?
To ensure the inside of the food is cooked thoroughly as only the outside will brown otherwise and all pathogenic bacteria are destroyed
How does one ensure that not just the outside of the food has cooked/browned and the food has been cooked thoroughly?
Food is turned regularly
How does one reduce the risk of bacterial contamination during the cooking of food?
One must wear gloves or tongs to reduce the risk of bacterial contamination
Why should one wear gloves or tongs when cooking food?
To reduce the risk of bacterial contamination
What should one do when they have cooked their food?
The food should be served immediately
If it is not to be eaten immediately it should be kept above 73 degrees Celsius
Why should food be kept above 73 degrees Celsius until it is being served?
As lukewarm temperatures are within the danger zone for bacterial growth
How does one prevent bacterial growth when waiting to serve a cooked food?
The food should be kept above 73 degrees Celsius
How should stews and gravies be cooked to ensure all pathogenic bacteria are destroyed?
They should be first cooked to above 100 degrees Celsius to kill pathogenic bacteria but should then be kept above 73 degrees Celsius
Stir regularly to prevent the growth of bacteria and ensure they are heated throughout
How does one ensure a stew or gravy is heated thoroughly?
The gravy or stew should be stirred regularly
How should food be served to avoid bacterial contamination?
Food should be served immediately on clean plates using clean serving tools
Why should food be served using clean plates and serving tools?
To prevent bacterial contamination