food service san ch5&6 practice questions

which foods have been cooled properly?

-beef barley soup cooled from 135F to 70F in one hour and then from 70F to 41F in four hours -chili cooled from 135F to 70F in two hours then from 70F to 41F in four hours

what are foods you should reject?

-dirty packaging -fresh fish internal temp of 50F -torn packaging -repackaged cans of food

what are foods you should accept?

-eggs air temp of 45F -a clean, intact box -milk at 45F -cooked rice at 140F

storage order top to bottom?

1. ready to eat food 2. seafood 3. whole cuts of beef and pork 4. ground meat and ground fish 5. whole and ground poultry

to what temperature must soup that contains cooked beef be reheated for hot holding?

165F for 15sec

what is the required minimum internal cooking temp for ground turkey?

165F for 15sec

when cooling TCS food, the temperature must go from 135 to 70 in how many hours?

2 hours

what is the correct temperature for receiving cold TCS food?

41F or lower

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?

60min

what is the maximum water temp allowed when thawing food under running water?

70F

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 minimum internal cooking temps, with ready to eat foods on the top shelf and poultry on the bottom

how many inches (cm) from the floor should food be stored?

at least 6in (15cm)

what foods should be cooked internally at 155F?

brined ham, ground beef burger, and scrambled shell eggs that will be held hot

what should happen to food right after it is thawed in a microwave oven?

cook it in convectional cooking equipment

how to prep pooled eggs?

cook them promptly after mixing, or store them at 41F or lower

what is the problem with storing raw ground turkey about raw ground pork?

cross-contamination

Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?

date that the food should be discarded

what is the most important factor in choosing a food supplier?

it has been inspected and complies with local, state, and federal laws

Milk can be received at 45°F (7°C) under what condition?

it is cooled to 41F or lower in 4 hours

When must you discard tuna salad that was prepped on July 19?

july 25

how to thaw frozen food?

place item in a cooler that keeps it at 41F or lower

what is the best method of checking the temp of vacuum packed meat?

place the thermometer stem or probe between the two packages of the product

what foods should be cooked internally at 145F?

pork roast and catfish fillets

what food item should not be served to high risk populations?

raw oysters

what foods should be cooked internally at 135F?

roasted potatoes that will be hot held

a safe way to cook a stockpot of meat sauce is to put it into a..?

sink of ice water

how to protect ice?

store ice scoops outside of the machine in a clean, protected location

what foods should be cooked internally at 165F?

stuffing made with oysters and chili made with previously cooked chicken

when storing leftover salads that contain tcs food...?

throw out leftovers held at 41F or lower after 7 days

a food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. what is the problem with this situation?

time temp abuse

what causes large ice crystals to form on frozen food and its packaging?

time-temp abuse

Why must prep tables be cleaned and sanitized between uses?

to prevent cross contamination