Flow of Food
Define the flow of food?
The path food takes in an operation
Define Cross-Contamination
when pathogens can spread from one surface or food to another
All food used in a restaurant/food service operation must be purchased from?
An approved, reputable supplier - inspected by agencies and meets applicable laws.
Cold TCS foods are stored at what temperature?
Hot TCS foods are stored at what temperature?
41 or lower
135 or higher
What does it mean to serve food for OFF SITE SERVICE?
When we bring/send food to an event not in our operation.
Which step in the flow of food requires us to keep the food at least 6" off the ground?
Storage
Define Cross Contact
when an item has touched an allergen
Deliveries must be inspected immediately and put away quickly. With regard to TEMPERATURE - what are 3 ways to take the temperature when receiving food items.
1. Insert probe directly into thickest part of food
2. Insert probe between two packages or fold it around thermometer
3. open package and insert probe into food
Define FIFO
First in First out - store food by expiration date - most recent in front
List several items you should use to handle ready-to-eat foods (RTE)
deli paper, tongs, gloves, other utensils
Which step in the flow of food requires us to check the temperature of Live Shellfish?
Receiving
What is the name of the thermometer that is most commonly used in a restaurant. It measures from 0 to 220 degrees.
bi-metallic stemmed thermometer
What conditions would require you to reject frozen food?
partially thawed, ice crystals, fluids, stains on packaging or frozen liquids appear in the bottom of its case.
What is the order for food storage on the shelves of a refrigerator? START from the top shelf to the very bottom shelf.
Ready to eat
seafood
whole cuts of beef & pork
ground meat and ground fish
whole and ground poultry
What are the guidelines for reheating food:
1. for immediate service
2. for hot holding
1. you may reheat to any temperature - as long as it is served immediately
2. Must hit 165 for 15 seconds within 2 hours from start to finish.
What cold items are received at a temperature other than lower than 41?
Shellfish, Milk & Dairy Products, Eggs
which is most common?
Ice point method - cup of ice/water - must reach 32 or calibrate
Boiling Point method - bubbles will rise to the top and steam - must hit 212 degrees
Ice point method is most common.
When should you reject an item based on packaging or product quality?
stained, holes, pest damage or expired
abnormal color, moldy, sticky, slimy, abnormal or unpleasant odor
Identify the 4 methods of properly thawing food (BE SPECIFIC)
1. in a cooler at 41 or lower
2. submerged under 70 degree or lower running water (water must be potable & don't let food get warmer than 41)
3. Microwave oven - IF food will be cooked immediately
4. Part of the cooking process
What are the 5 methods to quicken the cooling process of hot food:
1. Smaller containers in a Ice Bath
2. Use Ice Paddles
3. Add ice as an ingredient
4. Cut food into smaller pieces
5. Blast Chiller - the equipment we can't afford
Identify all steps in the FLOW OF FOOD
Purchase
Receive
Storage
Preparation
Hold
Cool
Serve
Reheat
How do you take the temperature of a chicken breast on the grill? What temperature should it read when finished?
Insert probe into thickest part of the meat and let it sit for 15 seconds before reading temperature. Should take it twice to be sure.
165
What are the guidelines for receiving live shellfish?
Reject if muddy, broken shells or dead.
Internal Cooking Temperatures: Identify the foods associated with the following internal cooking temperatures:
165, 155, 145, 135 - GO!
165: poultr;, stuffing with tcs; stuffed meats, seafood, poultry or pasta; reheated dishes with previously cooked tcs foods.
155: Ground meat; injected meat; mechanically tenderized meat; ground seafood; shell eggs for holding
145: seafood, steaks, shell eggs for immediate service, roasts (4 min)
135: RTE food for holding(commercial); fruit, veggies, grains, legumes
Describe the correct process for properly cooling food - BE SPECIFIC!
1. Cool food from wherever it is to 70 in 2 hours OR LESS
2. Cool to 41 or lower within next 4 hours
3. If you have not reached 70 in 2 hours you must THROW OUT or REHEAT to 165 and then cooled properly again.
IF you cool quicker to 70 - then you have the rest of the 6 hours to get to 41 or lower.
You may put food in fridge once it has reached 70.