5
Fill in the blank:
Use _____ equipment for _____ food
separate,raw
True or False:
For ROP (Reduced Oxygen Packaging Food) you insert a thermometer/probe BETWEEN two packages
True
What should you do to your freezers to make them more efficient?
defrost regulary
What food does the FDA advise to not put on the children's menu?
raw or undercooked food
Hold hot food- ___F or higher
135F
To avoid time-temperature abuse, what is the most important tool you have?
Thermometer
Inspections are done by:
USDA, FDA, or a third party inspector
what type of food should be stored in the coldest part of the unit?
meat, poultry, seafood, and dairy items
If serving high-risk populations, what items should you never serve?
raw seed sprouts, raw or undercooked: eggs (unpasteurized) meat, or seafood, or unpasteurized milk
Hold cold food- ___f or lower
41F
Used to check the temperatures of liquids
Immersian Probe
When should you reject frozen food?
fluid or water stains, ice crystals, thawing, etc.
Store tcs food at an internal temp of ___F or lower, or ___F or higher
41F, 135F
True or False: let the cooking equipment's temperature recover between batches
True
how often should you check food temps?
every 4hrs
Used to check the internal temperature of food
Penetration Probe
what temp should shell eggs be?
air temp of 45F or lower
What location should food be stored in?
The more denser the food, the more ____ it will cool
slowly
what kind of equipment should you not use to reheat food unless it is built to do so?
hot-holding equipment
Used to check the air temp inside coolers and ovens
Air Probe
What temp should Shucked Shellfish be?
Air temp of 45F or lower. Cool to 45F or lower in 6 hours
From top to bottom, what is the storage order for food?
1. Ready-to-eat food
2. Seafood
3. Whole cuts of beef and pork
4. Ground meat & ground fish
5. whole & ground pultry
what internal temp should TCS food be for reheating?
165F
Raw meat should be ____ and stored on ___
wrapped, ice