Show:
Cooking
Cooling
Holding Food for Service
Logs
Example
100
It is the final cooking temperature to make Chicken safe.
What is 165 degrees F?
100
It is the total amount of time you have to reheat food.
What is 6 hours?
100
It is the temperature that cold foods must be held at or below for service.
What is 41 degrees F?
100
The person that should be check the various temperature charts daily.
Who is the manager?
100
It is my name.
Who is James Trebek?
200
It is the final cooking temperature for vegetables and grains.
What is 135 degrees F?
200
It is a method for speeding up the cooling process.
What is increase surface area of the food by splitting it up into multiple containers? What is use chill stick? What is place food in blast chiller? What is place food in an ice bath? What is place food in metal containers?
200
It is the temperature above which hot foods must be held.
What is 135 degrees F?
200
They are the person that should be logging cooking temperatures.
Who is the cook?
200
She is the teacher of this class.
Who is Heidi Weil?
300
It is the final cooking temperature for seafood.
What is 145 degrees F?
300
It is the temperature that must be reached during the second phase of cooling.
What is 41 degrees F?
300
It is the best practice to avoid throwing away held foods.
What is checking the temperature every 2 hours?
300
It is the instrument used to check temperatures.
What is a thermometer?
400
It is the final cooking temperature for eggs held for service.
What is 155 degrees F?
400
It is the temperature that you must reach in the first 2 hours of cooling.
What is 70 degrees F?
400
It is the time after which foods held at improper temperature must be thrown away.
What is 4 hours?
400
It is the chart used to track safe cooling of food.
What is the HACCP Safe Cooling Chart?
500
It is the amount of time a roast should be held at its final cooking temp.
What is 4 minutes?
500
It is the cool room where food is stored that is surprisingly improper for cooling food.
What is the refrigerator? What is the freezer?
500
Because the food has been at the wrong temperature for 4 hours.
Why throw out food?
500
It is the chart for monitoring food held for service.
What is Hot/Cold Food Temperature Monitoring Chart?