TEMP 1
What must you do with food left in the danger zone for more than 4 hours?
Tell your manager
Why must you cook raw food at the proper temperature?
To kill pathogens that make people sick.
Foods need to be cooked at different temperatures to be done or safe. How many temperatures levels are there for foods?
FIVE
How can you check if raw animal foods are done or safe?
Use a metal-probe food thermometer.
A ________________ is the only reliable way to know that the temperature of food is hot enough to kill harmful bacteria.
food thermometer
Microwaved food musts be ___ to help disturb the heat?
Stir
Equipment such as steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at ______ or hotter.
135 or higher degrees
How cold does a salad bar or refrigerator have to be to keep food safe?
41 degrees
What is it called when someone gets sick from eating food contaminated with germs or toxins?
Foodborne illness
If you must make food in advance or save leftover food, you can cool the food in what ways?
Ice paddle, add ice to the food, blast chiller, ice bath
______ the thermometer each time you check the temperature of a food.
Sanitize
Every refrigerator should be operating at _______ or less.
41 degrees F
Where should you place the thermometer to get a true reading?
The thickest part of the meat or in the center of the food.
When can you cover food that is cooling?
after the food is fully cooled
The temperature between 41 degrees and 135 degrees is called?
The danger zone.
What is temperature control of food?
Keeping hot foods hot and cold foods cold or keeping foods out of the danger zone
Omelets are on the menu and the server brings them out hot. How should the chef handle the eggs to keep the omelets safe?
Take out only the number of eggs you expect to use in a short period of time and crack them as needed.
A food thermometer should be used how many times when checking temps of a food?
twice
When cooking large amounts of food, be sure to split the food into _____ ______ to ensure correct temperature of the food at all times
smaller batches
Whenever cooling thick foods use a ____________ and ________ the food out as shallow as you can to speed up the cooling.
flat sheet pan, spread
Poultry or ground poultry must be cooked at a minimum of _______ for ___ seconds.
165 for 1 second
Beef or pork roast must be cooked at a minimum of _____ for _____?
145 degrees hold for 4 minutes
Fish, foods containing fish and seafood must be cooked at a minimum of ______ for _______.
145 for 15 seconds
Ground meats must be cooked at a minimum of _________ for ______
155 for 17 seconds
Stuffing or stuffed meats must be cooked at a minimum of ________ for ____________?
165 for 1 second