TEMPS Flashcards

(33 cards)

1
Q

TCS

-acronym

A

Time Temperature

Control for Safety

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2
Q

TTI

-acronym

A

Time Temperature
Indicator

(-this is a tag?)

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3
Q

Time and Temp Abuse

-temp where Pathogens grow

A

41-135

70-125 -grow FAST!

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4
Q

-what constitutes
Time and Temp Abuse
(3)

A

1) cooked to WRONG INTERNAL TEMP
2) HELD at WRONG TEMP
3) cooled or reheated incorrectly

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5
Q
  • what should be done with food subjected to

TIME and TEMP ABUSE

A

SHOULD BE THROWN OUT!

-it cannot stay or remain in this range

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6
Q

-best Thermometor for:

CHICKEN BREAST

A
  • bimetallic stemmed

- thermocouple w/ penetration probe

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7
Q

-best Thermometor for:

ROAST

A
  • Bimetallic Stemmed

- Thermocouple w/ penetration probe

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8
Q

-best Thermometor for:

-large STOCKPOT of SOUP
((INTERNAL TEMP))

A
  • Thermocouple w/ immersion probe
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9
Q

-best Thermometor for:

- a GRILL
((SURFACE TEMP))

A
  • Thermocouple w/ surface probe

- Infrared thermometer

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10
Q

-best Thermometor for:

-a COOLER
((AIR TEMP))

A
  • probe
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11
Q

POULTRY

-COOKING (temp, time)

A

165`F - 15secs

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12
Q

STUFFING
w/
FISH, MEAT, or POULTRY
-COOKING (temp, time)

A

165`F - 15 secs

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13
Q

DISHES
w/
FISH, MEAT, or POULTRY
-COOKING (temp, time)

A

165`F - 15 secs

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14
Q

STUFFED MEATS

-COOKING (temp and time)

A

165`F - 15 secs

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15
Q

GROUND MEAT

BEEF or PORK
-COOKING (temp, time)

A

155`F - 15 secs

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16
Q

INJECTED MEAT

-COOKING (temp, time)

A

155`F - 15 secs

17
Q

MECHANICALLY TENDERIZED MEATS

-COOKING (temp, time)

A

155`F - 15 secs

18
Q

RATITES

OSTRICH & EMU
-COOKING (temp, time)

A

155`F - 15 secs

19
Q

SEAFOOD

GROUND, CHOPPED, or MINCED
-COOKING (temp, time)

A

155`F - 15 secs

20
Q

SHELL EGGS

-COOKING (temp, time)

A

held for service: 155F - 15 secs or immediate service: 145F - 15 secs

21
Q

SEAFOOD

SHELLFISH, CRUSTACEANS
-COOKING (temp, time)

A

145`F - 15 secs

22
Q

STEAKS

CHOPS, PORK, BEEF, LAMB
-COOKING (temp, time)

A

145`F - 15 secs

23
Q

COMMERCIALLY RAISED GAME

-COOKING (temp, time)

A

145`F - 15 secs

24
Q

ROASTS

PORK, BEEF, VEAL, LAMB
-COOKING (temp, time)

A

145`F - hold 4 mins

Alt  Temps & Times:
130 - 112 mins
131 - 89 mins
133 - 56 mins
135 - 36 m
136 - 28 m
138 - 18 m
140 - 12 m
142 - 8 m
144 - 5 m
25
Thermometer Types | 3
1) Bimetallie Stemmed - 0`F - 220`F - insert stem to dimple use for receiving / holding - needs: calibration nut, easy to be read, dimple 2) Thermoccouples - on tip of probe 3) Thermistors - air probes check temp in coolers
26
-how should Frozen Food Items arrive?
FROZEN SOLID | -when received
27
-when should Frozen Food be Rejected?
- food or water stains appear on bottoms of cases - ice crystals or frozen liquids on food or packaging - evidence of thawing and refereeing
28
Temp cold foods should be kept at | For the most part
41`F or below
29
Live SHELLFISH -COOLING (temp)
- air temp of 45`F | - internal...no greater than 50`F
30
Shucked SHELLFISH -COOLING (temp, time)
- 45`F or lower | - cool to 41`F or lower in 4 hours
31
SHELL EGGS -COOLING (temp)
-45`F and below
32
MILK -COOLING (temp, time)
- 45`F and below | - cool to 41`F and below in 4 hrs
33
TCS Hot Food Temp
- 135`F or higher