Internal Temperatures
At what time/temperature must ground meat be cooked for?
155F for 17 seconds
What item goes on the top shelf in the fridge
Ready-to-eat foods
What is a Temperature Danger Zone?
41F - 135F
True or false....Cleaning and sanitizing are NOT the same thing
True
Name one way to thaw frozen food
Microwave, Refrigeration, Cooking, Running cool water
At what temperature must Fruits, vegestables, grains, and beans that will be hot-held for service be cooked for?
135F
What item goes on the bottom shelf in the refridgerator
Poultry
What does TCS stand for
Time and Temperature control
Name the 3 compartments of the dishwashing sinks
Wash, Rinse, Sanitize
What do you do first before you start a cooling method?
Reduce the size of the item
At what time/temperature must Roasts of pork, beef, veal, and lamb be cooked for?
145F for 4 minutes
Store food in ______ ______, ________ _______ order
First in-first out
earliest used-by expiration date in front of the items with later dates
When receiving food what should you always do?
Check the temperature, quality, and packaging of the food.
What is the proper uniform in the kitchen, list all the required items
Pants, chef coat, apron, closed toed shoes, hair up, no jewelry
What is the first step in cooling food
Cool food from 135F to 70F within 2 hours
At what time/temperature must poultry be cooked for?
165F for more than 1 second
What item goes under the ready to eat foods in the storage shelf (the 2nd shelf)
Seafood
Fish, shellfish, soy, milk, sesame, Eggs, Peanuts, Wheat, Tree nuts
Tell your manager if you have any of these symptoms:
List at least 3
Vomiting, diarrhea, jaundice, sore throat with a fever
What is the second step of the cooling process for cooling food
Cool it to 41F or lower in the next four hours
At what time/temperature must Seafood, steak, or chops of pork, beef, veal, and lamb be cooked for?
145F for 15 seconds
In order from top to bottom of the storage order, list the items
Ready-to-eat food
Seafood
Whole cut meats
Ground meats
Poultry
Name 2 populations that are a high risk of getting a food borne illness
Elderly people, preschool aged children, chemotherapy patients, pregnant people, people with compromised immune systems.
Name the three types of hazards and provide an example for each one
Biological, chemical, & physical
Name one of the cooling methods
Ice paddle, adding ice to food, blast chiller, ice water baths