chef 1305 - chapter 8-
What is the minimum internal cooking temperature for ground meat or seafood?
155°F (68°C) for 15 seconds
What is the minimum internal cooking temperature for ground beef?
165 degrees°F (74degrees°C) for 15 seconds
Previously cooked TCS food that has been reheated for hot-holding must be heated to what internal temperature for 15 seconds?
165degrees°F (74degrees°C)
What is the minimum internal cooking temperature for stuffed pork chops?
165degrees°F (74degrees°C)
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?
165degrees°F (74degrees°C)
The total cooling time for food to get from 135degrees°F (57degrees°C) to 70degrees°F (21degrees°C) should not exceed
2 hours
Which of the following statements are accurate
1, If food that is being cooled has not reached 70°F (21°C) within two hours, it must be reheated and then cooled again. 2, Stainless steel transfers heat away from food faster than plastic. 3,Large food items cool more slowly than smaller items. 4, Most coolers are not designed to cool large amounts of hot food quickly. 5,Blast chillers blast cold air across food at high speeds to remove heat
What is the minimum internal cooking temperature for eggs that will be hot-held for service?
155degrees°F (68degrees°C) for 15 seconds
Reheat commercially processed and packaged food to an internal temperature of at least
135degrees°F (57degrees°C).
When reheating TCS food for hot-holding, how long must it hold an internal temperature of 165°F (74C°)?
15 seconds
When taking the temperature of TCS food with a bimetallic stem thermometer, how long should the internal temperature hold in order for the read to be accurate?
15 seconds
If you plan to partially cook TCS food, do not cook it for longer than _______ minutes.
60
In the partial cooking process, what is the maximum amount of time that food should be cooked during initial cooking?
60 minutes
What is the maximum water temperature allowed when thawing food under running water?
70degrees°F (21degrees°C)
When thawing food under running water, what is the maximum allowable temperature of the water?
70°F (21°C)
Which type of cooling method pushes cold air across food at high speeds to remove heat?
Blast chiller
After partially cooking poultry, what is the next step that must be taken?
Cool the food to 41°F (5°C) or lower
Freezing food kills pathogens.
F
Freezing food kills pathogens. radiobox
False
It is not necessary to let the cooking equipment's temperature recover between batches.
False
Which of these food items would be acceptable to serve a high-risk population?
Grilled chicken
How should partially cooked food be cooked again before serving it?
Heat the food to its required minimum internal temperature before selling or serving.
According to the regulatory authority, what must be done with food items that have been partially cooked?
Marked to indicate additional cooking needed
How should an operation notify its customers that it serves menu items with raw or undercooked TCS food?
Note it next to those items on the menu.
______are eggs are eggs that are cracked open and combine in a common container
Pooled
In rare cases, the bacteria ________ can be found inside shell eggs.
Salmonella enteritidis
Which is the correct way to handle TCS food in a microwave oven?
Stir it halfway through the cooking process to disperse heat evenly.
Commercially processed cheese sticks should be reheated to an internal temperature of at least 135°F (57°C).
T
Cooking can reduce pathogens in food, but will not destroy spores or toxins they may have produced.
T
Which of the following statements is true
The only way to reduce pathogens in food to safe levels is to cook it to its minimum internal temperature and hold that temperature for a specific amount of time.
A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation
Time-temperature abuse
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?
Time-temperature abuse
After thawing food as part of the cooking process, what should be done before serving it?
Verify the final internal cooking temperature with a thermometer.
Additives may not be used to
alter the appearance of food.
The _____ of battered and breaded food acts as an insulator that can prevent food from being thoroughly cooked
coating
Shallow pans disperse heat ______ than deep ones
faster
Operations that serve high-risk populations, such as ______, must take special care when using eggs.
hospitals
Why should high-risk populations not be served over-easy eggs or rare hamburgers?
khong duoc diem nao
Sometimes food can be restored to a safe condition. The process of __________ can be used to do this
reconditioning
A food handler can cool a stockpot of clam chowder by placing it into a
sink of ice water
In two-stage cooling, total cooling time cannot be more than _____ hours
six
Produce that has been treated with _______ should not be served to customers.
sulfites
What can occur if prep tables are not cleaned and sanitized between uses
Cross-contamination
What type of risk could result from using ice to keep chicken cold, and then using the same ice to cool a beverage?
Cross-contamination
What kind of raw food has the highest risk of being contaminated by shiga toxin-producing E. coli O145:H7?
Ground beef
Which food item needs to be cooked at the highest temperature in order to be safe?
Ground duck
A six pound beef roast needs a minimum internal temperature of at least 130°F (54°C) for 112 minutes to reduce pathogens in food to safe levels.
True
In the Weeds Jill, a line cook on the morning shift at Memorial Hospital, was busy helping the kitchen staff put food on display for lunch in the hospital cafeteria. Ann, the kitchen manager who usually supervised lunch in the cafeteria, was at an all-day seminar on food safety. Jill was also responsible for making sure meals were trayed and put into food carts for transport to the patients' rooms. The staff also packed two dozen meals each day for a neighborhood group that delivered them to homebound elderly people. First, Jill looked for insulated food containers for the delivery meals. When she could not find them, she loaded the meals into cardboard boxes she found near the back door, knowing the driver would arrive soon to pick them up. The lunch hour was hectic. The cafeteria was busy, and the staff had many meals to tray and deliver. As the lunch period was ending, Jill breathed a sigh of relief. She moved down the cafeteria serving line, checking food temperatures. One of the casseroles was at 130°F (54°C). Jill checked the water level in the steam table and turned up the thermostat. She then went to clean up the kitchen and finish her shift.
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Which of the following statements are true
1, Ice must be made from water that is safe to drink 2,Cut melons, cut tomatoes, and cut leafy greens are considered to be TCS food. 3,If your operation primarily serves high-risk populations, do not serve raw seed sprouts. 4, If you package fresh fruit and vegetable juice in-house for later sale, treat the juice according to an approved HACCP plan.
What temperature must TCS food be reheated to if it will be hot-held
165degrees°F (74degrees°C) for 15 seconds
Meat, seafood, poultry, and eggs that you cook in a microwave oven must be cooked to __________
165°F (74°C)
What must food handlers do to food immediately after thawing it in the microwave oven?
Cook it.
Which of the following statements are accurate
1,You must advise customers who order raw or undercooked food of the increased risk of foodborne illness. 2, You must also cook TCS food required minimum internal temperatures unless you inform customers that an item is raw or undercooked. 3, Operations that mainly serve a high-risk population, such as nursing homes or day-care centers, cannot serve raw or undercooked eggs, meat, or seafood. 4, Examples include over-easy eggs, raw oysters, and rare hamburgers. Raw seed sprouts also should not be served in these operations.
You must reheat TCS food for hot-holding to an internal temperature of ______ seconds.
165°F for 15
How can heat be better distributed during microwave cooking?
By stirring the food halfway through the cooking process
What process should be followed when using a microwave to thaw food?
Cook food immediately after thawing.
What is the best way to check to make sure food cooked in a microwave is thoroughly cooked?
Check the temperature in at least two places.
Which is a guideline to follow when preparing chicken salads to keep food safe?
Chill all ingredients before making the chicken salad.
To what temperature should meat, seafood, poultry, and eggs be cooked in a microwave oven?
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F a Cook all poultry to a safe minimum internal temperature of 165 °F Cook stuffing separately to 165 °F. Cook egg dishes and casseroles to 160 °F. Reheat leftovers to 165 °F.
Where is the best place to cool a large pot of corn chowder?
In an ice-water bath
Something's Fishy On Friday, John went to work at The Fish House knowing he had a lot to do. After changing clothes and punching in, he took a case of frozen raw shrimp out of the freezer. To thaw it quickly, he put the frozen shrimp into the prep sink and turned on the hot water. While waiting for the shrimp to thaw, John took several fresh, whole fish out of the walk-in cooler. He brought them back to the prep area and began to clean and fillet them. When he finished, he put the fillets in a pan and returned them to the walk-in cooler. He rinsed off the boning knife and cutting board in the sink, and wiped off the worktable with a cloth towel. Next John transferred the shrimp from the sink to the worktable using a large colander. On the cutting board, he peeled, deveined, and butterflied the shrimp using the boning knife. He put the prepared shrimp in a covered container in the cooler, and then started preparing fresh produce. What did John do wrong?
John should not use water to thaw the shrimp. He should not return them to the walk-in cooler after fillet them. Also, he should not use the cloth towel to wipe off the worktable. He should use a different knife to prepare the shrimp.
_________ cooking equipment may lower the equipment or oil temperature and the food might not cook fully.
Overloading
Which food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?
Rare hamburger
What is the definition of the word "slacking"?
Slacking means the process of moderating the temperature of a frozen food including but not limited to allowing the food to gradually increase from a temperature of -10°f±2° to 25°f±2° in preparation for deep-fat frying or to facilitate even heat penetration during the cooking of previously block-food processing of these items including but not limited to shrimp. "Slacking" means the process of moderating the temperature of a FOOD such as allowing a FOOD to gradually increase from a temperature of -23°C (-10°F) to -4°C (25°F) in preparation for deep-fat frying or to facilitate even heat penetration during the cooking of previously block-frozen FOOD such as spinach. "Slacking" means the process of moderating the temperature of a food such as allowing a food to gradually increase from a temperature of -23oC (-10oF) to -4oC (25oF) in preparation for deep-fat frying or to facilitate even heat penetration during the cooking of previously block-frozen food such as shrimp.
Food that has exceeded the time and temperature requirements designed to keep food safe should be thrown out.
T
If a menu includes TCS items that are raw or undercooked, it must be noted in the menu next to the item
T
The denser the food, the more slowly it will cool.
T
What is the main purpose of trying to quickly cool heated food?
To move it through the temperature danger zone before pathogens grow
Chicken on the Fly Aiden was a part-time line cook at Basil's Tavern, a popular meeting and drinking place in a small community. Happy hour was an extremely busy time, not just behind the bar, but in the kitchen as well. Basil's offered a huge variety of deep fried appetizers and other small plates at reduced prices. Aiden always worried about running out of batter for their famous signature onion rings and chicken tenders. So he decided to make a double batch of the egg-based batter the day before a Happy Hour. He prepared it in a large plastic tub and added it to batter that was left from the previous day. Aiden covered the batter and placed it in the walk-in cooler. The next day during Happy Hour, things got crazy in the kitchen. Tickets for chicken fingers were lining up and all three fryers were going full blast. In order to try to stay ahead, Aiden packed the fryer baskets with the battered chicken tenders and lowered the baskets quickly into the fryer. As each cooked batch came out of the fryer, a full basket of uncooked product was dropped in. Plates started coming back almost as fast as they had left the kitchen. Customers were complaining that the chicken tenders were raw on the inside. What did Aiden do wrong?
What did Aiden do wrong? Firstly, Aiden should not prepare the double batch of egg-based better the day before, you can't just leave eggs like that. Next, he should not lowered the baskets quickly into the fryer, uncooked product need time to defrost and get ready before they can be ready to be cooked. What should he have done differently?He should not prepare egg-based the day before like that, even if the customer have to wait in order to get it. They will be gladly wait if the outcome of the food is good and tasty. The same can be said for those chicken tenders, they need time to be ready so it won't be raw on the inside.
Megan, a new server at The Fish House, reported for work 10 minutes early on Thursday. She was excited about her new job and wanted to make a good impression. Her shift started off well. One of her customers ordered a menu item that Megan had not tried yet. When the order came up, Megan dipped her finger into the sauce at the edge of the plate for a taste. As the shift progressed, Megan's station got busier. When the hostess came to ask how soon one of Megan's tables could be cleared, Megan decided to do it herself. She took the dirty dishes to a bus station and then wiped down the table with a serving cloth she kept in her apron. The buser, John, finished another task and came to help her set the table. While he put out silverware and linens, Megan filled water glasses with ice by scooping the glasses into the ice bin in the bus station. Only one slice of bread and one pat of butter were missing from the basket that had been on a previous customer's table, so she put that on a tray with the water glasses and brought it to the table. The table was reset in record time, and Megan soon had more guests. While taking their orders, Megan reached up to scratch a sore on her neck. Then she went to the kitchen to turn in the order and pick up a dessert order for another table.
What errors did Megan make? Megan was wrong to dipped her finger into the sauce to try it out. Then Megan decided to clean the table by herself. She used a serving cloth to wipe out the table. Next, she did not clean her hand after scratch her neck. What should she have done? If Megan wants to try out the sauce she can just ask the kitchen after her ship. Also, she should not clean the table by herself like that. It was supposed to be someone else job. Last but not least, Megan must clean her hand after she scratch her neck or even after using a bathroom. KHONG CO DIEM GI HET 30 %
