Thawing Food
________ is the process of adding heat to food after it has been in a freezer.
What is thawing?
For how many minutes should a roast have a temperature of 145*F or higher?
What is 4 minutes?
How do you hold a plate for a customer?
What is underneath/bottom/edge?
If there are 6 items for self service how many serving utensils should there be?
What is 6?
Where should an ice scoop be stored between uses?
What is outside of the ice machine?
How many different methods are there to thaw food?
What is 4?
Temp for vegetables, grains and legumes (beans)?
What is 135*F?
Where do you hold flatware at?
What is handles?
What are the guidelines for self-service buffets when it comes to refills?
What is new plate/clean one every time?
After using ice to cool food, is it safe to put in Coach's iced coffee?
What is no?
Refrigeration, running water, microwaving and ______ are the only acceptable methods for thawing foods.
What is cooking?
What is the minimum internal temperature required for ground beef?
What is 155*F?
If tableware remains on a table when guests occupy the table but do not use it, what must be done to the tableware before being given to a new table of guests?
What is washed, rinsed, and sanitized?
What zone is the most dangerous for pathogens to grow in?
What is 70-125*F?
What is an Ice Point Method used for?
When thawing food which method requires the food to be cooked immediately afterward using?
What is the minimum internal temperature required for King Crab Legs?
What is 145*F? (Crustaceans are seafood, seafood is 145*)
When is barehand contact with Ready to Eat (RTE) food allowed?
When is never?
Always use single use gloves or serving utensils when handling ready to eat foods.
What temperatures should cold food be kept and what temperatures should hot food be kept?
What is 41*F and below for cold and 135*F and higher for hot?
The ice scoop drops to the floor, can you use a glass or your hands to scoop the ice you need if you are thawing food or filling a glass?
What is no? It is a physical contaminant to use either.
When using running water to thaw, what are the two requirements for the water?
What is drinkable/potable and under 70*F?
What is the minimum internal temperature required for ground duck?
What is 165*F? (Duck is a part of the poultry family)
What are the only items that can be reserved after being out? (name two examples)
Describe the 2-4 rule
What is for cooling, 2 hours to go from 135-70*F and then 4 hours to go from 70-41*F?
Another way to say potable water
What is safe to drink/safe for consumption?