Chapter 8 The Flow of Food: Preparation
Ground beef should be cooked to a minimum internal temperature of 140 degrees F for fifteen seconds. True or False.
False. 145 degrees F.
Fish cooked in a microwave must be heated to a minimum internal temperature of 145 degrees F. True or False.
False. 165 degrees F.
TCS food must be cooled from 135 degrees F to 70 degrees F within four hours and from 70 degrees F to 41 degrees F or lower within the next two hours. True or False.
False. 135 to 70 degrees F within two hours then cool it to 41 degrees F or lower in the next four hours.
If TCS food is reheated for hot holding, the internal temperature must reach 155 degrees F for fifteen seconds within two hours. True or False.
False. Reheat to internal temperature of 165 degrees F for 15 seconds within two hours.
It is acceptable to thaw a beef roast at room temperature. True or False
Beef stew must be cooled from 135 to 70 degrees within ____ hours and from 70 to 41 degrees F or lower in the next _____hours.
What must you do to keep food safe after thawing it in a microwave?
B. Cook it.
What is the minimum internal cooking temperature for stuffed pork chops?
D. 165 degrees F.
What are the time and temperature requirements for reheating TCS food for hot holding?
D. 165 degrees F for 15 seconds within two hours.
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?
D 165 degrees F.
What is the minimum internal cooking temperature for eggs that will be hot-held for later service?
C. 155 degrees F.
What is the danger of NOT cleaning and sanitizing a prep table between uses?
What is the correct way to cool a stockpot of clam chowder?
D. Put the stockpot into ice water.
What is the danger when thawing food at room temperature?
D. Time-temperature abuse.
What is the minimum internal cooking temperature for ground beef?
C. 155 degrees F.
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