(CULA-103-1M1) Chapter 4-7 Study Guide
A thermometer used to measure the temperature of food must be accurate to what temperature?
+/-2*F or +/-1*C
Hot food can be held without temperature control for up to four hours if:
-It was held at 135˚F (57˚C) or higher before removing it from temperature control. -It is sold, served, or thrown out within four hours.
Cold food can be held without temperature control for up to six hours if:
-It was held at 41˚F (5˚C) or lower before removing it from refrigeration. -It has a label specifying: 1) Time it was removed from refrigeration. 2) Time it must be thrown out. -It does not exceed 70˚F (21˚C) during service. -Throw out food that exceeds this temperature. -It is sold, served, or thrown out within six hours.
Methods for Cooling Food
-Place food in an ice-water bath. -Place it in a blast chiller. -Stir it with an ice paddle. -Use ice or cold water as an ingredient.
Minimum internal cooking temperature for food of 135˚F (57˚C) That will be hot-held for service
1) Fruit 2) Vegetables 3) Grains (rice, pasta) 4) Legumes (beans, refried beans)
How to check the temperature of the following at receiving: 1) Meat, poultry, and fish 2) ROP food (sous vide, MAP, etc.) 3) Other packaged food
1) Insert probe directly into thickest part of food 2) Insert probe between two packages or fold package around probe if possible. Be careful not to puncture package. 3) Open package and insert probe into food. Ensure probe is not touching the packaging.
Minimum internal cooking temperature for food of 145˚F (63˚C) for four minutes
1) Roasts of Pork 2) Beef 3) Veal 4) Lamb
In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
1)Lettuce 2)Fresh Salmon 3)Fresh Pork Roast 4)Fresh Chicken Breasts
Temperature Requirements for Cooling Food
1. Cool food from 135˚F to 70˚F (57˚C to 21˚C) within two hours. 2. Cool it from 70˚F to 41˚F (21˚C to 5˚C) or lower in the next four hours.
At what minimum internal temperature should hot TCS food be held for service?
135*F (57*C) or higher
To what internal temperature should you cook a pork chop for at least 15 seconds?
145*F (63*C)
What is the proper minimum internal temperature to cook veal chop?
145*F (63*F)
To what internal temperature should you cook hamburgers for at least 15 seconds?
155*F (68*C)
To what internal temperature should you cook ground, chopped or minced fish?
155*F (68*C) for 15 seconds.
To what internal temperature should you reheat TCS food for 15 seconds within 2 hours?
165*F (74*C)
To what temperature should you cook TCS food in a microwave?
165*F (74*C)
What is the proper minimum internal temperature to cook chicken?
165*F (74*C) for 15 seconds
When cooling TCS food, the temperature must go from 135*F to 70*F (57*C to 21*C) in?
2 hours
Lasagna was removed from hot holding for service at 11am. By what time must it be served or thrown out?
3:00 p.m.
How long can food stay in the temperature danger zone before it must be thrown out?
4 hours.
Cold-holding equipment must be able to keep TCS food at what temperature?
41*F (5*C) or lower
What is the correct temperature for receiving cold TCS food?
41*F (5*C) or lower
What should the internal temperature of raw meat, poultry, and fish be when stored?
41*F (5*C) or lower
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
6 hours
When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
60 minutes
How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41*F (5*C) or lower?
7 days
What item must guests take each time they return to a self-service area for more food?
A clean plate
Minimum internal cooking temperatures for food of 155˚F (68˚C) for 15 seconds
A) Ground meat—beef, pork, and other meat B) Injected meat—including brined ham and flavor-injected roasts C) Mechanically tenderized meat D) Ratites—including ostrich and emu E) Ground seafood—including chopped or minced seafood F) Shell eggs that will be hot-held for service
Minimum internal cooking temperatures for food of 165˚F (74˚C) for 15 seconds
A) Poultry—whole or ground chicken, turkey or duck B) Stuffing made with fish, meat, or poultry C) Stuffed meat, seafood, poultry, or pasta D) Dishes that include previously cooked TCS ingredients
Minimum internal cooking temperature for food of 145˚F (63˚C) for 15 seconds
A)Seafood—including fish, shellfish, and crustaceans B)Steaks/chops of pork, beef, veal, and lamb C)Commercially raised game D)Shell eggs that will be served immediately
Due to an operation's space limits, ready to eat and uncooked food must be stored in the same cooler. How should food be stored, in top to bottom order?
According to the minimum internal cooking temperatures, with ready to eat food on the top shelf and poultry on the bottom.
How far above the floor should food be stored?
At least 6 inches (15 cm).
What should be done with the preset, unwrapped utensils that appear to be unused after guests have left the table?
Clean and sanitize the utensils.
What should happen to food right after it is thawed in a microwave oven?
Cook it in a conventional cooking equipment.
If hot, TCS food has been held below 135*F (57*C) for over 4 hours, it should be?
Discarded
Storage Order (In Fridge)
From Top to Bottom: 1)Ready to eat food (135*F) 2)Seafood (145*F) 3)Whole cuts of Beef and Pork (145*F) 4)Ground Meat and Ground Fish (155*F) 5)Whole and Ground Poultry (165*F)
What thermometer is limited to measuring surface temperature?
Infrared thermometer
Milk can be received at 45*F (7*C) under what conditions?
It is cooled to 41*F (5*C) or lower in 4 hours.
When must you discard tuna salad that was prepped on July 19?
July 25
Delivery Temperature Criteria for Live Shellfish
Live shellfish (oysters, mussels, clams, and scallops): Receive at an air temperature of 45˚F (7˚C) and an internal temperature no greater than 50˚F (10˚C). Once received, the shellfish must be cooled to 41˚F (5˚C) or lower in four hours.
When preparing egg dishes for populations at high risk of contracting food borne illness, what must be used?
Pasteurized eggs
Delivery Temperature for Hot TCS Foods
Receive at 135*F (57*C) or higher
Delivery Temperature Criteria for Shell Eggs
Receive at an air temperature of 45˚F (7˚C) or lower.
What does ROP stand for?
Reduced Oxygen Packaging
A cook prepared a large pot of beef barley soup yesterday, and she would like to serve it today. Assuming that the soup was held, cooled, and stored correctly, what is the proper way to reheat the soup?
Reheat it to 165ºF for 15 seconds within 2 hours.
Which of the following procedures should be used for reheating a properly stored pot of thick beef stew for steam table service?
Reheat the stew quickly to 165*F (74*C) for 15 seconds within 2 hours on the stove before placing it on the steam table.
When a utensil is stored in water between uses, what are the requirements?
Running water at any temperature, or a container of water at 135*F (57*C) or higher.
You have one cutting board in your small kitchen. You have just sliced some chicken breasts for cooking and now need to prepare a green salad. what should you do to the cutting board and knife before using them to prepare the salad?
Scrub them with hot water and detergent, rinse thoroughly, and then sanitize them.
Why should food temperatures be taken in two different locations?
Temperature may vary in the food.
What is two-stage cooling?
The process by which cooked food is cooled from 135*F to 70*F (57*C TO 21*C) within 2 hours and then from 70*F to 41*F (21*C TO 5*C) or lower in an additional 4 hours.
What device can be used to monitor both time and temperature abuse during the shipment or storage of food?
Time-temperature indicator.
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
To the dimple in the thermometer stem.
Immersion Probes
Use these to check the temperature of liquids; like soups, sauces, and frying oil.
When can glass thermometers be used?
When enclosed in a shatterproof casing.