Category 1
Discard/Throw it away.
To kill germs that make people sick.
Different foods need to be cooked at ________ temperatures to be done or safe.
different
How can you check if raw animal foods are done or safe?
Use a metal-probe food thermometer.
A ________________ is the only reliable way to know that the temperature of food is hot enough to kill harmful bacteria.
metal-stem probe food thermometer
______ food to help keep it hot.
Stir
Equipment such as steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at ______ or hotter.
140 degrees
How cold does a salad bar or refrigerator have to be to keep food safe?
41 degrees
What is it called when someone gets sick from eating food contaminated with germs or toxins?
Foodborne illness
If you must make food in advance or save leftover food, cool it as _______ as you can to prevent bacteria growth.
fast
_____ and ______ the thermometer each time you check the temperature of a food.
Wash, sanitize
Every refrigerator should be operating at _______ or less.
41 degrees F
5 degrees C
Where should you place the thermometer to get a true reading?
The thickest part of the meat or in the center of the food.
When can you cover food that is cooling?
after the food is fully cooled
The temperature between 41 degrees and 135 degrees is called?
The danger zone.
What is temperature control?
Keeping food hot or cold to kill germs.
You are making omelets. How should you handle the eggs to keep omelets safe?
Take out only the number of eggs you expect to use in a short period of time and crack them as needed.
A food thermometer that woks best has a range of
0-220 degrees.
When taking the temperature of large amounts of food, be sure to
take the temperature in two or more locations.
flat sheet pan, spread
Poultry or ground poultry must be cooked at a minimum of _______ for 15 seconds.
165 degrees
Beef or pork roast must be cooked at a minimum of _____ for 3 minutes.
145 degrees
Fish, foods containing fish and seafood must be cooked at a minimum of ______ for 15 seconds.
158 degrees F
70 degrees C
Shellfish: 165 degrees F / 74 degrees C
Ground of flaked meats must be cooked at a minimum of _________ for 15 seconds.
160 degrees F (beef, veal, lamb, and pork)
165 degrees F (chicken, turkey, duck)
Stuffing or stuffed meats must be cooked at a minimum of ________ for 15 seconds.
165 degrees