chef 2301 - chapter 7 -

Which is an acceptable location for storing TCS​ food?

. Cooler units

What is the correct way to store shell​ eggs?

. Keep the shell eggs at an air temperature of 45degrees°F ​(7degrees°​C) or lower.

Ready-to-eat TCS food items must be date marked if they are to be held longer than

24 hours.

Cut melons, cut tomatoes, and cut leafy greens are TCS food and should be stored at _________.

41°F or lower

Reconstituted dried egg items should be stored at __________.

41°F or lower

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

How far above the floor should food be​ stored?

At least​ 6" (15​ cm)

____________ is the best place to store meat, poultry, dairy, and seafood items.

Away from the cooler door

To prevent​ contamination, supplies should be stored

D. away from walls.

___________ must indicate when a food must be sold, eaten, or thrown out.

Date marking

What must be included on the label of TCS food that was prepped​ in-house?

Date that the food should be thrown out

Storage Problems at​ Enrico's A shipment was delivered to​ Enrico's Italian Restaurant.​ Alyce, who was in charge of​ receiving, inspected the shipment and immediately proceeded to store the items.​ First, she carried the bags of shrimp to the freezer. She wondered who had left the freezer without making sure the door was completely shut. Alyce then loaded a case of sour cream on the dolly and wheeled it over to the​ reach-in cooler. When she opened the​ cooler, she noticed that it was tightly packed.​ However, she was able to squeeze the case into a spot on the top shelf.​ Next, she wheeled several cases of fresh ground beef and fresh salmon over to the​ walk-in cooler. Alyce pushed through the cold curtains in the cooler and bumped into a stockpot of soup stored on the floor. She moved the soup to a storage shelf and then made a space for the ground beef on a shelf next to the door. Alyce was able to put the salmon on the shelf above the soup. Then she spent a few minutes talking to​ Mary, who had just cleaned the shelving in the unit and was lining it with new aluminum foil. What storage errors​ occurred?

Do not overload coolers or freezers. Storing too many food items prevents good airflow and makes the units work harder to stay cold. Consider using cold curtains in walk-in coolers and freezers to help maintain temperatures. Use open shelving. Do not line shelves with aluminum foil, sheet pans, or paper. This restricts circulation of cold air in the unit. Monitor food temperatures in coolers regularly. Randomly sample the temperature of stored food to verify that the cooler is working. Defrost freezers regularly. They are more efficient when free of frost. Move food to another freezer while defrosting.

What is the proper discard date to mark on a dish with combined​ food, such as soup made with multiple​ pre-cooked items?

Earliest​ use-by date of the combined food items

Food can be stored in a variety of​ places, including under water lines and stairwells.

F

What is the definition of the FIFO​ method?

FIFO. ... "FIFO" stands for first-in, first-out, meaning that the oldest inventory items are recorded as sold first but do not necessarily mean that the exact oldest physical object has been tracked and sold. In other words, the cost associated with the inventory that was purchased first is the cost expenses first.

When storing food using the FIFO​ method, where should the food with the earliest​ use-by dates be​ stored?

In front of food with later​ use-by dates

Where should meat be stored in a​ cooler?

In the coldest part of the unit

Where is the best place to put an​ air-temperature measuring device in a​ cooler?

In the warmest part of the unit

Why is it unacceptable to store too many food items in coolers or​ freezers?

It prevents good airflow.

What is the primary reason why food should not be stored in lockers or dressing​ rooms?

It risks contamination.

A storage unit has four cans of tomatoes with the following use by​ dates: January​ 1, February​ 1, March​ 1, and April 1. Using​ first-in, first out​ (FIFO), which can of tomatoes should be stored in front and used​ first?

January 1

Why should freezer units be defrosted​ regularly?

Keeps the unit working more efficiently

___________ can restrict air circulation in a temperature-controlled storage unit.

Lining shelves

What products should be stored in the coldest part of the​ cooler?

Meat

When storing​ meat, poultry, and seafood in a​ cooler, what factor determines the order in which to place​ it?

Minimum internal cooking temperature of food

Why should dry food be kept in airtight​ containers?

Moisture can make the products stale or moldy.

What should be done with food during the freezer defrosting​ process?

Move to another freezer during the process.

What do bubbles in reduced oxygen packaged foods typically​ indicate?

Possible presence of the pathogen Clostridium botulinum.

When storing​ multiple, raw food items in a​ cooler, what item should be placed on the lowest​ shelf?

Poultry

Why does overloading coolers or freezers affect freezer performance and cause a safety​ issue?

Prevents good airflow to food items

Where should​ meat, poultry,​ seafood, and dairy items be stored in a refrigerator​ unit?

Raw meat, poultry and fish in sealed containers to stop them touching or dripping onto other foods. Raw meats should always be stored at the bottom of your fridge to prevent cross-contamination. Ensure that each item is wrapped or in a sealed container so that it doesn't come into contact with other foods.

Which food is especially susceptible to the growth of Clostridium​ botulinum?

Reduced oxygendash-packaged food

A Second Chance ​Ginny's Bistro, a longtime fixture on the food scene just outside of a large Midwestern​ city, had finally completed a major renovation of its kitchen. The bistro had been open for 44​ years, and, except for some repairs along the​ way, not much had been done to improve the facilities in the back of the house. The kitchen staff was thrilled that the renovation work was nearly complete.​ Chase, a young kitchen manager and​ Ginny's great​ grandson, jumped at the chance to review how food storage should be done in the newly renovated space. He set out to do a complete food storage review. Chase and his staff were determined to start fresh and ensure that they followed good food storage guidelines as they prepared for the reopening of their kitchen. List some things that Chase and his staff should consider as they conduct a review of the new storage area.

Requirements for labeling and date marking food Temperature requirements for food in storage Practices that can prevent temperature-abuse during storage Locations where food should not be stored Practices that can prevent cross-contamination during storage

Match the following items with its proper storage location

Single-use items must be in their original packaging. Dirty linens should be kept in a clean, non-absorbent container. Raw meat should be stored below ready-to-serve items.

​Ready-to-eat food and TCS food must include a date marking if it will be held for longer than 24 hours.

T

​Single-use items should be stored in their original packaging.

T

Why does food in storage need to be​ rotated?

To maintain quality and limit growth of pathogens

Previously frozen egg items should be stored at _____.

a temperature that will keep them frozen

Make sure storage units have at least one ____________.

air-temperature measuring device

A list of ______________ in the food is part of labeling requirements for food that is packaged onsite for retail sale

artificial colors and flavors preservatives

Tomatoes, avocados, pears, and bananas ripen best _________.

at room temperature

When a container of ______________ has a use-by date that is less than seven days from the date the container was opened, the container should be marked with this use-by date as long as the date is based on food safety.

commercially processed food

Freezers are more efficient when they are free of ________.

frost

Food does not need to be labeled in storage when the food

is easy to identify by sight.

When using first-in first-out rotation, items that are stored at the back of the shelf should be used_________.

last

Food is rotated in order to maintain quality and to

limit the growth of pathogens.

It is recommended to store fresh shell eggs at a maximum temperature of __________.

obox 45°F or lower

The system that many restaurants use to properly rotate their food is called __________.

obox FIFO

The internal temperature to store TCS food is _____________.

obox below 41°F or above 135°F

For food packaged onsite for retail sale, the label must include the ______________ of the food that is being sold for home use.

obox quantity

If it will be held for longer than 24 hours, _________ TCS food must include date marking.

obox ready-to-eat

The temperature to store frozen food is _________.

obox the temperature at which it stays frozen

Store food, linens, and single-use items at least ______ off the floor

six inches

The label must include the common name of the food or a __________ that clearly identifies it is required for food that will be consumed at home

statement

You should never use empty food containers to store chemicals or put food in empty chemical containers.

t

Leaving food __________ can lead to cross-contamination.

uncovered

What is the problem with storing raw ground beef above prepped​ salads?

​Cross-contamination

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?

​Lettuce, fresh​ salmon, fresh pork​ roast, fresh chicken breasts

When storing different types of food in​ coolers, which food should be on the top​ shelf?

​Ready-to-eat food