The Flow of Food: Preparation Flashcards Preview

ServSafe > The Flow of Food: Preparation > Flashcards

Flashcards in The Flow of Food: Preparation Deck (16):
1

Reconditioning

When food is restored to a safe condition. For example, hot food that has not been held at the correct temperature may be reheated if it has not been in the temperature danger zone for more than two hours. This can return food to a safe condition.

2

How should you never thaw frozen food?

At room temperature

3

When thawing food in a cooler, keep its temperature at __F or lower.

41F or lower

4

When thawing food under running water, what temperature should the water be?

70F or lower

5

Thaw food in a microwave oven if it will be cooked ______ after thawing.

Imediately

6

The gradual thawing of frozen food to prep it for deep-frying allowing even heating during cooking is called what?

Slacking

7

Cook pooled eggs promptly after mixing or store them at __F or lower.

41F or lower

8

A document that is issued by your regulatory authority that allows a regulatory requirement to be waived or changed is called?

Variance

9

The only way to reduced pathogens in food to safe levels is to cook it to its ______ _______ _______ and hold that temperature for a specific amount of time.

Minimum internal temperature

10

What is the minimum internal temperature for:
Poultry
Stuffing made with fish, meat or poultry
Stuffed meat, seafood, poultry, or pasta
Dishes that include previously cooked TCS ingredients

165F for 15 seconds

11

What is the minimum internal temperature for:
Ground meat
Injected meat
Mechanically tenderized meat
Ratites- including ostrich and emu
Shell eggs hot-held for service like scrambled eggs

155F for 15 seconds

12

What is the minimum internal temperature for:
Steaks/chops of pork, beef, veal, and lamb
Seafood including fish, shellfish, and crustaceans
Shell eggs that will be served imediately

145F for 15 seconds

13

What is the minimum internal temperature for:
Roasts of pork, beef, veal, and lamb

145F for 4 minutes

14

What is the minimum internal temperature for fruit, vegetables, grains, and legumes that will be hot-held for service?

135F

15

What is the minimum internal temperature for tea?

175F

16

Meat, seafood, poultry and eggs cooked in a microwave must be cooked to __F.

165F