ServSafe Chapter 11
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11 terms
Terms | Definitions |
|---|---|
 Beef stew must be cooled from 135 F to 70 F within ___ hours and from 70 F to 41 F or lower in the next ___ hours. | 2, 4 |
| Which is NOT a safe method for thawing frozen food? | Thawing it at room temperature. |
| Stuffed pork chops must be cooked to a minimum internal temperature of | 165 F (74 C) for for fifteen seconds |
| When reheating potentially hazardous good for hot holding, reheat the food to | 165 F (74 C) for fifteen seconds within two hours |
| Meat, poultry, and fish cooked in a microwave must be heated to at least | 165 F (74 C) |
| All of these practices can help prevent cross-contamination during food preparation except | preparing food in small batches |
| What is the proper way to cool a large stockpot of clam chowder? | Divide the clam chowder into smaller containers and place them in an ice-water bath |
| Eggs that will be cooked and hot held for later service must be cooked to an internal temperature of | 155 F (68 C) for fifteen seconds |
| All of these practices can help prevent time and temperature abuse except | Thawing steaks in a microwave and promptly refrigerating them for later use |
| Which food item has been safely cooked? | ... |
| Generally, establishments that use a private water source, such as a well, must have it tested at least | once a year |
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