Food Prep
Thermometer Calibration
Safely Recieving Food
Thaw and Cook
Cool and Reheat
100
This is transferred from one food to another if you are not careful.
What is a pathogen
100
This is how long you should wait before reading a thermometer for ice-point calibration.
What is 30 seconds
100
Do these three things when receiving food to make sure it is safe.
What is check it for temperature, quality and packaging
100
True or False: It is sometimes ok to thaw TCS food at room temperature.
What is FALSE
100
This is the cooling process.
What is first cool food from 135 degrees to 70 degrees within 2 hours, then cool to 41 degrees in the next 4 hours.
200
When ready-to-eat food touches a surface that was in contact with raw meat, seafood, or poultry.
What is cross contamination
200
A thermometer should be this temperature after placing it in ice water.
What is 32 degrees
200
Cold food should be received at this temperature.
What is 41 degrees or lower
200
Name the 4 acceptable ways to thaw TCS food.
What is in a cooler at 41 degrees or lower, under running water at 70 degrees or lower, in a microwave, as part of the cooking process
200
Always or Never: _______ cool food at room temperature.
What is Never
300
Clean and __________ work surfaces and utensils between each product.
What is sanitize
300
This is how you adjust a thermometer.
What is hold the calibration nut with a wrench
300
Reject food if is any of these three things.
What is an abnormal color, smells wrong or unpleasant, or if meat seafood or poultry is slimy, sticky or dry
300
Should TCS food be prepped in small or large batches?
What is small batches
300
Always or Never: _______ cool large amounts of hot food in a cooler.
What is Never
400
This is when ready-to-eat food and raw meat, seafood, and poultry should be prepped: Same time or Different times.
What is Different times
400
True or False: The probe of the thermometer should be fully immersed.
What is False - it is more important not to touch the container.
400
Reject food if the packaging is ______ or _________.
What is broken, swollen or dented
400
TCS food must be cooked at the right temperature for a specific amount of time. This TCS must be 165 degrees for 15 seconds.
What is Poultry
400
Right or Wrong: Soup reheated to 165 degrees for 15 seconds.
What is Right
500
These three things must be clean and sanitized before prepping food.
What is workstations, cutting boards, and utensils
500
Another word for adjusted.
What is calibrated
500
Name 3 of the reasons to reject food.
What is wrong temperature, poor quality, packaging in bad condition, signs of pests, u-by date has passed
500
TCS food must be cooked at the right temperature for a specific amount of time. This TCS must be 145 degrees for 15 seconds.
What is Fish
500
When reheating food, the internal temperature must be reached within ______ hours.
What is 2
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