Chapter 8- The flow of food: Preparation

what temperature must TCS food for immediate service be reheated to?

any temperature

which method is a safe way to thaw food?

as part of the cooking process

what must be immediately done to food after it is thawed in a microwave

cook it

how should pooled eggs be handled to keep them safe?

cook them right after mixing them

If an operation uses a reduced oxygen packaging method for fish, the fish must be

frozen before, during, or after packaging

which item would be safe to offer on a children's menu

grilled cheese

Food that has become unsafe should be thrown out unless

it can be safely reconditioned

what should be done if the menu includes TCS items that are raw or undercooked

it must be noted on the menu

why are overloading fryer baskets a food safety risk?

it reduces oil temperature resulting in undercooked food

what temperature must partially cooked food reach when it is reheated?

its required minimum temperature

what guidelines should be followed when handling ice to keep it safe?

never use ice as an ingredient if it was used to cool food

which food must not be served to residents in a nursing home?

packaged, frozen vegetables that have not been cooked according to manufacturers instructions

which practice requires a variance

packaging food using a reduced oxygen method

what is the first step in cooling a large pot of hot meat sauce?

pour the meat sauce into several smaller containers

how does the density of food affect cooling?

the denser the food, the more slowly it will cool

what do some regulatory authorities require food service operations to submit when applying for a variance?

A HACCP plan

a food handler took out a hotel pan of tuna salad to make two dozen tuna sandwiches. What error was made?

Too much tuna salad was taken out at one time

when slacking food during preparation, the food should never go above what temperature?

41°F

what is the maximum cooling time for TCS food?

6 hours

when partially cooking food, the initial cooking phase should not last longer than

60 minutes

When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than

7 days

food being cooled must pass quickly through which temperature range to reduce pathogen growth?

125°F to 70°F

what is the required minimum internal cooking temperature for rice that will be hot-held for service?

135°F

what temperature must commercially proceed and packaged ready to eat food be reheated to

135°F

what is the required minimum internal cooking temperature for seafood?

145°F or higher for 15 seconds

what is the required minimum internal cooking temperature for a pork roast?

145°F or higher for 4 minutes

what is the required minimum internal cooking temperature for ground beef?

155°F or higher for 17 seconds

what temperature must meat be cooked to if it will be cooked in a microwave?

165°F

when reheating turkey chili for hot holding, what is the minimum temperature that the chili must reach?

165°F for 15 seconds

what is the required minimum internal cooking temperature for poultry

165°F or higher for <1 second

a food handler is cooling chicken soup for dinner service. after two hours, the soups temperature has decreased from 135°F to 80°F. What should the food handler do next?

Reheat the soup and cool it again

a food handler removes a frozen lasagna from the freezer and leaves in on a prep table to thaw overnight. Why is this method of thawing unsafe?

The dish is exposed to the temperature danger zone so pathogens can grow

what guidelines should be followed when using additives during food preparation?

additives should be approved by the regulatory authority

eggs were placed in a covered dish and cooked in a microwave oven. Half-way through cooking, the eggs were stirred and once finished were left to stand for 30 seconds before being checked with a thermometer in two places. What mistake was made?

they were left to stand for 30 seconds after cooking

The two biggest hazards when prepping food are cross-contamination and

time-temperature abuse

when must a consumer advisory be provided for menu items containing TCS food?

when the item is raw or undercooked