Temperatures
The internal temperature requirement for poultry, stuffing made with fish, meat, or poultry, stuffed meat, seafood, or poultry, and dishes that include previously cooked TCS ingredients is: (include temperature & time)
What is 165 degrees F for less than 1 second or instantaneously
Cooking meat, poultry, seafood, and eggs in the microwave must be cooked to _______. (temperature)
What is 165 degrees F
Pathogens grow much faster in this temperature range, that is within the temperature danger zone
What is 125 degrees F to 70 degrees F
Never cool _______ amounts of hot food in a cooler.
What is large
How you reheat the food depends on how you intend to ______ the food.
What is use
The internal temperature cooking requirement for: ground meat, injected meat, mechanically tenderized meat, ratites (flightless birds), ground seafood, and shell eggs held for hot service is: (include temperature & time)
What is 155 degrees F for 17 seconds
After food has finished cooking in the microwave, let it stand covered for ______ minutes to let the food temperature even out.
What is 2
Cool TCS foods from 135 degrees F to 41 degrees F or lower within _______ hours.
What is 6
Divide food into smaller containers, place them in a clean prep sink or large pot filled with ice water. This is called a _______ ______ ______.
What is an ice water bath
You can reheat food that will be served _______, as long as it was cooked and cooled correctly.
The internal cooking temperature requirements for seafood, steaks/chops, commercially raised game, and shell eggs to be served immediately is: (include temperature & time)
What is 145 degrees F for 15 seconds
To start the cooking process, and finish cooking to just before service is called:
What is partial cooking
In the first stage of the 2-stage cooling process, the food must go from ______ to _____ within 2 hours
What is 135 degrees F to 70 degrees F
This piece of equipment blows cold air across food at high speeds to remove heat. They are typically used to cool large amounts of food.
What is a blast chiller
You must reheat TCS food for hot holding to an internal temperature of: (temperature & time)
What is 165 degrees F for 15 seconds
The internal cooking temperature requirement for roasts of beef, pork, veal, and lamb is: (temperature & time)
What is 145 degrees F for 4 minutes
If partially cooking food, it should not be cooked longer than _______ minutes during the initial cooking.
What is 60
In the second stage of the two-stage cooling process, the food must be cooled from 70 degrees F to 41 degrees F or lower in the next ______ hours.
What is 4
These are plastic and can be filled with ice or water & then frozen. Food stirred with these will cool quickly.
What are ice paddles
When reheating TCS food, it must reach the required internal temperature within _________ hours from start to finish.
What is 2
Fruits, vegetables, grains, & legumes must be cooked to this internal temperature if held for hot service. (time & temperature)
What is 135 degrees F with no time limit
A ____________ on your menu is needed if it includes TCS foods that are raw or undercooked. In addition, you must provide a _________ to customers that eating raw or undercooked food increases the risk of foodborne illness.
What is disclosure, reminder
Thickness or density of food, size of the food, and storage container.
What are the factors that affect cooling
If you use this cooling method for soups or stews, prepare the recipe with less water than is required. Thus, adding this after cooking will cool the food.
What is Ice or Water as an ingredient
Reheat commercially processed & packaged RTE food to an internal temperature of:
What is 135 degrees F