Food Safe - Unit 6 Flashcards Preview

Food Safe > Food Safe - Unit 6 > Flashcards

Flashcards in Food Safe - Unit 6 Deck (18)
Loading flashcards...
1

How rapidly does bacteria multiply when it is frozen? Thawed?

Most bacteria will not grow in frozen foods, but they will begin to multiply again when food is thawed and left in the DANGER ZONE

2

What are the three safe ways to thaw food?

In the refrigeratore, in cold water and in a microwave

3

How should food be properly thawed in the refrigerator?

- At or below 4
- Large items like a roast will take at least 24 hours for every 2.5 kilos
- Even small amounts of frozen food require a full day to thaw in the refrigerator

4

How should food be properly thawed in cold water?

- The frozen food must be in leak-proof, water proof packaging
- Submerge the food package in cold tap water, changing the water every 30 minutes as the food thaws

5

How should food be properly thawed in a microwave?

- A microwave oven may be used to thaw small quantities of food, but remember that microwave ovens do not thaw food evenly

6

What temperature should you never thaw food?

NEVER THAW FOOD AT ROOM TEMPERATURE

7

What are the three ways to reduce the risk of cross-contamination during food preparation?

1. Always clean and sanitize cutting boards, utensils, and other food contact surfaces between uses
2. Use separate cutting boards for potentially hazardous raw foods and ready-to-eat foods. Colour-coded boards are a good idea
3. Keep raw foods away from cooked foods. Keep soiled dishes away from clean dishes

8

What should you do to make sure that foods ahve reached the Critical Limit temperature?

Always use a food thermometer to check the internal temperature of the food
- food may look cooked on the outside well before it has reached a high enough temperature to kill pathogens

9

How should the food termometers be kept?

Food termometers should be calibrated frequently to ensure that they are reading temperatures correctly, and must be cleaned and sanitized after each use

10

Where should you put the thermometers?

Use where the coldest temperature is most likely, such as the thickest part of a piece of meat or poultry, or the middle of a pot of soup. Make sure that the termometer is not ouching a bone and take ht etemperature in several places

11

Why should you be aware of hot and cold spots on grills, stoves or ovens?

measure food that is mostly likely to be colder to make sure that all foods are fully cooked

12

How should you check temperature of microwaved foods?

When microwaving foods, be aware that they will not cook evenly. Check temperatures in different parts of solid food and stir liquids for more accurate temperature readings

13

What are examples of hot holding equipments?

Chafing dishes, steam tables, crock pots, and rice cookers

14

What are hot holding equipments designed to do?

Hot holding equipments are specifically designed to keep food at a safe temperature (at or above 60) between when it is cooked and when it is eaten. They are NOT designed to heat food to a safe temperature

15

What are three methods to rapidly cool foods?

1. Placing the container of hot food in an ice bath
2. Stirring with purpose-built ice wands or cooling wands
3. Dividing large portions into small portions and cooling in shallow metal pans in the cooler

16

In order to reduce the amount of time that food remains in the danger zone, how fast much hot food be cooled?

Hot food must be cooled from 60°C to 20°C within 2 hours, and then from 20°C to 4°C within the next 4 hours.

17

How quickly should you reheat food?

Food should be reheated rapidly to a minimum of 74°C.

18

If you do not plan to serve food immediately after reheating it, what should you do?

Hold it at or above 60°C.