Unit 6

Question 1

When will bacteria grow after being frozen?

Answer 1

When food is thawed and left in the danger zone

Question 2

What are the 3 safe ways to thaw food?

Answer 2

• in the fridge (usually a day or more)
• in cold water (leak/water proof packaging) that is changed every 30 minutes
• in the microwave (only small quantities and unevenly)

Question 3

What can be cooked from a frozen state?

Answer 3

Small quantities of food and internal temperature must be checked

Question 4

How should food never be thawed?

Answer 4

At room temperature

Question 5

What 3 ways should the risk of cross-contamination be reduced?

Answer 5

• clean and sanitized all used
• separate cutting boards for raw vs ready-to-eat
• keep raw foods away from cooked and spoiled dishes away from clean

Question 6

What is a critical control point for hazardous foods?

Answer 6

The cooking step

Question 7

How do you check that food has reached its critical limit temp?

Answer 7

Check internal temperature with a thermometer

Question 8

How should thermometers be maintained?

Answer 8

Cleaned and sanitized after each use and calibrated frequently for accuracy

Question 9

Where should thermometers be used?

Answer 9

Where coldest temp is most likely which is thickest part of meat or middle of soup, and take it several places

Question 10

Where should temps be measured on a grill?

Answer 10

In cold spots

Question 11

How should temp be checked in microwaved food?

Answer 11

In different parts of solids and liquids should be stired

Question 12

What needs to be done before food is placed in a hot holding unit?

Answer 12

Preheated to safe temperature (74 degrees)

Question 13

What temp does hot holding maintain?

Answer 13

60 degrees or higher

Question 14

Why is improper cooling dangerous?

Answer 14

Lots of time in the danger zone

Question 15

How fast and to what temps must hot food be cooled?

Answer 15

from 60 to 20 degrees within 2 hours

then from 20 to 4 degrees within 4 hours

Question 16

What are the methods of rapid cooling?

Answer 16

• ice bath for the hot container
• stirring with ice/cooling wands
• dividing into small portions and cooling in shallow metal pans in cooler

Question 17

What specific methods are required for poultry?

Answer 17

• package and storage must ensure no drips
• keep cold until right before prep
• never rinse raw poultry
• use separate cutting board
• wash hands immediately
• wash and sanitize utensils and surfaces
• always cook to 74 degrees or hotter
• cook stuffing to 74 degrees or more

Question 18

What 2 pathogens are most common to poultry?

Answer 18

• campylobacter

- salmonella