Temperature Requirements
Cold TCS food is received at what temperature?
41 F or lower.
Cooking requirement for POULTRY is ___°F for __ seconds.
Cooking requirement for POULTRY is 165° F for 15 seconds.
NAVSUP FORM 1090
Food Preparation Worksheet
To cook by dry heat in an oven, either covered or uncovered is defined as what?
Baking
Section C
Beverages
Hot TCS food is received at what temperature?
135 F or higher.
Cooking requirement for GOUND MEAT is ___°F for __ seconds.
Cooking requirement for GOUND MEAT is 155° F for 15 seconds.
NAVSUP FORM 1282
Food Item Request/Issue Document
To roast or cook slowly, basting with a highly seasoned sauce is to?
Barbecue
Section B
Appetizers
The temperature danger zone is between __°F and ___°F.
41° F and 135° F
Cooking requirement for SEAFOOD is ___°F for __ seconds.
Cooking requirement for SEAFOOD is 145° F for 15 seconds.
NAVSUP FORM 335
Subsistence Ledger
To cook gently in a liquid just below the boiling point (190° F. - 210° F.); bubbles will form slowly and break at the surface.
Simmer
Section A
General information
You must heat TCS food for hot holding to an internal temperature of ___°F for __ seconds.
You must heat TCS food for hot holding to an internal temperature of 165° F for 15 seconds.
Cooking requirement for PORK is ___°F for __ seconds.
Cooking requirement for PORK is 145° F for 15 seconds.
NAVSUP FORM 1359
General Mess Summary Document
To partially cook in deep fat, boiling water, or steam
Blanch
Section G
Cakes, fillings, and frosting
You must cool TCS foods from___°F to ___°F or lower within __ hours.
You must cool TCS foods from 135°F to 41°F or lower within 6 hours.
Cooking requirement for VEGETABLES is ___°F for how long?
Cooking requirement for VEGETABLES is 135° F for NO MINIMUM TIME.
DD FORM 1131
Cash Collection Voucher
To heat a liquid over hot water or direct heat to a temperature just below the boiling point.
Scald
Section M
Salads and salad dressing