Show:
Thawing
General Prep Practices
Cooling
Temp Requirements for Cooling Food
Cooking Requirements
100

Thawing food in a cooler, keeping its temperature at 41 degrees Fahrenheit or lower.

What is refrigeration?

100

Only remove as much food from the cooler as you can prep in a short amount of time.

What is quantity?

100

You can use the following methods to do this: ~ Ice-Water bath ~ Blast chiller ~ Ice-Paddle ~ Use ice/cold water as an ingredient

What is cooling?

100

This is between 41 degrees 135 degrees Fahrenheit. Food must pass through this zone quickly to reduce pathogen growth.

What is the temperature danger zone?

100

The minimum internal temperature for poultry, stuffing, stuffed food, and dishes previously cooked with TCS ingredients.

What is 165 degrees ferinheight for 15 seconds.

200

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?

200

Make sure work stations, cutting boards, and utensils are clean and sanitized.

What is Equipment?

200

A large sink or pot filled with ice water used to cool food.

What is Ice-Water Bath?

200

Cool TCS foods from ___ to ___ or lower within 6 hours

What is 135 degrees to 41 degrees fahrenheit?

200
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?
300
Thaw food as a part of the _________ process.
What is cooking?
300
Return prepped food to the cooler or cook it as quickly as possible.
What is Storage?
300
This blasts cold air across food at a high speed to remove heat.
What is a blast chiller?
300

Cool food from ___ to ___ within 2 hours

What is 135 degrees to 70 degrees fahrenheit?

300

The min. internal temp. for seafood, steaks/chops, commercially raised game, and shell eggs that'll be served immediately.

What is 145 degrees ferinheight?

400

Submerge food in _________ ______ at 70 degrees Fahrenheit or lower.

What is running water?

400

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?

400

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?

400

Cool food from ___ to ___ within 4 hours.

What is 70 degrees to 41 degrees fahrenheit?

400

The min. internal temp. for roasts.

What is 145 degrees ferinheight?

500

Eggs that are cracked open and combined in a container with other eggs.

Pooled Eggs

500

When washing produce, the water should be slightly ________ than the produce.

Warmer

500

You should never _________food at room temperature.

Thaw

500

A document issued by the local regulatory authority that allows a requirement to be waived.

Variance 

500

The temperature at which fruits/grains/Veggies must be cooked to.

135 degrees Fahrenheit