Thawing
Thawing food in a cooler, keeping its tempeature at 41 degrees ferinheight or lower.
What is refrigeration?
Quantity in prep refers to?
What is removing only as much food from the cooler as you can prep in a short amount of time.
You can use the follwing methods to do this: ~ Ice-Water bath ~ Blast chiller ~ Ice-Paddle ~ Use ice/cold water as an ingredient
What is cooling?
This is between 70 degrees 125 degrees fahrenheit. Food must pass through this zone quickly to reduce pathogen growth.
What is the temperature danger zone?
The minimum internal temperature for poultry, stuffing, stuffed food, and dishes previously cooked with TCS ingredients.
What is 165 degrees ferinheight for 15 seconds.
Thawing food in this if it will be cooked immediately after thawing. The food must be cooked with conventional cooking equipment after thawing, such as an oven.
What is a microwave?
Make sure work stations, cutting boards, and utensils are clean and sanitized.
What is Equipment sanitation?
A large sink or pot filled with ice water used to cool food.
What is Ice-Water Bath?
Cool TCS foods from ___ to ___ or lower within 6 hours
What is 135 degrees to 41 degrees fahrenheit?
The minimum internal temp. for ground meat, injected meat, tenerized meats, ratites, ground seafood, and shell eggs that'll be hot-held for service.
What is 155 degrees for 15 seconds?
Thaw food as a part of the _________ process.
What is cooking?
Return prepped food to the cooler or cook it as quickly as possible.
What is Storage?
This blasts cold air across food at a high speed to remove heat.
What is a blast chiller?
Cool food from ___ to ___ within 2 hours
What is 135 degrees to 70 degrees fahrenheit?
The min. internal temp. for seafood, steaks/chops, commercially raised game, and shell eggs that'll be served immediately.
What is 145 degrees ferinheight?
Submerge food in _________ ______ at 70 degrees ferinheight or lower.
What is running water?
If you use food or color __________ when prepping food, be sure that they are regulated by a regulatory authority, never use them unless allowed by law, and never use them to alter the appearence of the food.
What is Additives?
Plastic paddles that are filled with ice or ice water and then frozen. They are used to cool food quickly.
What is an ice-paddle?
Cool food from ___ to ___ within 4 hours.
What is 70 degrees to 41 degrees fahrenheit?
The min. internal temp. for roasts.
What is 145 degrees ferinheight?
product in this packaging usually remains frozen until ready for use
reduced-oxygen packages
Food that has become unsafe must be thrown out unless it can be safely reconditioned
What is corrective actions
Thickness or density of food, storage container, an ssize of food
What are factors that affect cooling
reheating commerically processed and packaged ready to eat food
What is 135
Food reheated to any temperture
What is food for immedate serrvice