Module 5 Cooking, cooling, hot holding Flashcards
(29 cards)
How to calibrate a probe thermometer
50/50 water and ice, should read 0
Can also do the boiling point method. Into boiling water place thermometer. (dimple immersed)
It’s ok to thaw at room temperature? Thaw on counter overnight?
false, thaw in fridge
Its ok to reheat food in chafing dish (hot/steam table)?
False
It’s OK to put a deep pot of food into standard fridge to cool overnight
False separate it out into smaller containers
How to use probe thermometer
3 things
1 Put into thickest part of food, do not touch bone or container. Bone is always hotter
2 Clean and sanitize between uses
3 Record temp in log book.
Flow of food
Receive Cold Storage- Received at 4 C. -18 C for frozen. Thaw Prep Cook Hot hold Serve Cool Reheat
Cold holding temperature
4 C or colder
It’s OK to thaw and then refreeze
False
Only if it’s cooked first
Acceptable thawing methods
4 things
- fridge
- cold water
- microwave
- cook
Unacceptable thawing methods
Room Temperature
Cook temperature for beef/veel/roast
63 medium rare
71 medium
77 well done
Cook temperature for Fish
70
Cook temperature for pork chops, ribs, roasts, ground beef, veal, pork, sausage
71
Cook temperature for:
- stuffing, stew, cassarole, hot dogs, left overs, egg dishes
- hazardous food mixtures
Ground chicken, turkey, mixed sausage
74
Chicken often has salmonella which needs a hotter temperature
Cook temperature for chicken and turkey
74
Chicken/turkey whole bird
82 (in the breast)
This is what is needed to make sure the cavity reaches 74
Hot holding temp
over 60
Reheat time allowed
Depends. But no longer than 2 hours.
Cook temperature for leftovers
74 C for at least 15 seconds
Stews soups and gravies cook temperature?
Bring to boil.
Inappropriate reheat methods
4 (all the same)
Holding ovens
steam tables
chafing fishes
soup urns
Unacceptable cooling
In large portions
On counter
How often should hot held temperatures be checked?
At least every 2 hours.
When should thermometer be calibrated
Weekly
Anytime it’s dropped
Before first use
After long periods in between uses
