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Topic 08 the Flow of Food Preparation

Topic 08 the Flow of Food Preparation

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Published by Lisa Gilbert

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Published by: Lisa Gilbert on Jun 29, 2009
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08/22/2010

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Topic 08 The Flow of Food Preparation
1.True or False: Ground beef should be cooked to a minimum internaltemperature of 140°F (60°C) for fifteen seconds2.True or False: Fish cooked in a microwave must be heated to a minimuminternal temperature of 145°F (63°C)3.True or False: Potentially hazardous food must be cooled from 135°F to 70°F(57°C to 21°C) within four hours and from 70°F to 41°F (21°C to 5°C) or lowerwithin the next two hours4.True or False: If potentially hazardous food is reheated for hot holding, theinternal temperature must reach 155°F (68°C) for fifteen seconds within twohours5.True or False: It is acceptable to thaw a beef roastat room temperature6.The Four Acceptable Methods for Thawing Food1.2.3.4.7.When preparing salads containing potentially hazardous ingredients:
 
1.Make sure _________________ ingredients (i.e., pasta, chicken, potatoes)have been handled safely by ensuring that they were:1.Cooked, held, and cooled properly2.Prepare product in _________________ batches3.Refrigerate ingredients until the point they are _________________ 4._________________ all ingredients and utensils prior to using them8.When preparing eggs and egg mixtures:
 
1.Handle _________________ eggs (if allowed) with care:1.Cook _________________ after mixing or store at 41°F (5°C) orlower2.Define pooled eggs.3.Clean and sanitize containers _________________ batches4.Are pooled eggs allowed in Maryland?2.Use _________________ shell eggs or egg products when preparing dishesrequiring little or no cooking (i.e., hollandaise sauce)3.Promptly clean and _________________ equipment and utensils used toprepare eggs9.When preparing eggs for high risk populations:
 
1._________________ eggs or egg products must be used when dishes willbe served _________________ or _________________ 2._________________ shell eggs may be used if the dish will be cooked allthe way through (i.e., omelets, cakes)3.If shell eggs will be pooled for a recipe they must be _________________ 10.When preparing produce:
 
1.Wash it thoroughly under _________________ water before cutting,cooking, or combining with other ingredients2.Use water slightly _________________ than the temperature of theproduce3.Pull leafy greens apart and rinse thoroughly4.Clean and _________________ surfaces used to prepare produce5.Prevent _________________ with surfaces exposed to raw meat or poultry6.Prepare produce away from raw meat, poultry, eggs, and cooked andready-to-eat food7.Clean and sanitize the _________________ and all _________________ usedduring preparation8.When soaking or storing produce in standing _________________ or an icewater _________________ 
do not mix
:1._________________ items2.Multiple _________________ of the same item9.Refrigerate and hold cut _________________ at 41°F (5°C) or lower1.Do not add ________________10.Do not serve raw seed _________________ to high risk populations11.To package fresh juice for later sale:1.A _________________ is required from the regulatory agency2.The juice must be _________________ (e.g., pasteurized) according to anapproved _________________ plan3.As an alternative, the juice must contain a warning _________________ indicating the product has not been pasteurized and may containharmful bacteria.12. When cooking potentially hazardous food, the internal portion must:1.Reach the required minimum internal temperature of ________ 2.Hold that temperature for a specific amount of time13.Poultry: (including whole or ground chicken, turkey, and duck)1.Minimum Internal Cooking Temperature: _________________ °F (74°C) for15 seconds14.Stuffing made with potentially hazardous ingredients: Stuffed meat, fish,poultry, and pastaMust be cooked to a Minimum Internal Cooking Temperature: _________________ °F (74°C) for _________________ 15.When including previously cooked, potentially hazardous ingredients in thedish:
 
1.Cook ingredients to a minimum internal temperature of: _________________ °F (74°C) for _________________ _________________ 16.When including raw potentially hazardous ingredients in the dish:1.Cook raw ingredients to their required minimum internal temperature17.Potentially hazardous food cooked in a _________________: (eggs, poultry, fish,and meat)Minimum Internal Cooking Temperature: _________________ °F (74°C)18.When cooking food in a microwave:1._________________ it to prevent the surface from drying out2._________________ or stir it halfway through the cooking process to _________________ the heat more evenly3.Let it _________________ for at least 2 minutes after cooking to let theproduct temperature equalize4.Check the temperature in _________________ places to ensure that it iscooked through19.Ground Meat (including beef, pork, other meat) Minimum Internal Cooking Temperature: _________________ °F (68°C) for 15 seconds20.Injected Meat(including brined ham and flavor-injected roasts) MinimumInternal Cooking Temperature: _________________ °F (68°C) for 15 seconds21.Pork, Beef, Veal, LambMinimum Internal Cooking Temperature:1.Steaks/Chops:_________________ °F (6C) for 15 seconds2.Roasts: _________________ °F (63°C) for 4 minutes22.Whole Fish Minimum Internal Cooking Temperature: _________________ °F(63°C) for 15 seconds23.Ground, chopped, minced fish Minimum Internal Cooking Temperature _________________ °F (68°C) for 15 seconds24.Eggs for immediate service Minimum Internal Cooking Temperature: _________________ °F (63°C) for 15 seconds25.Eggs that will be hot-held Minimum Internal Cooking Temperature: _________________ °F (68°C) for 15 seconds26.Fruit or vegetables that will be hot-held for service Minimum Internal Cooking Temperature: _________________ °F (57°C)27.Commercially processed, ready-to-eat food that will be hot-held for service(cheese sticks, fried vegetables, chicken wings, etc.)Minimum InternalCooking Temperature: _________________ °F (57°C) for 15 seconds28.Safe methods for cooling food:1.
Place it in an
 _________________ _________________ 
bath
1.Place _________________ into a sink or large _________________ filled with ice water2.Stir the food ________________3.
Stir it with an ice
 _________________ 1.Food cools _________________ when placed in an ice-water bathand stirred with an ice paddle4.
Place it in a blast
 _________________ 1.Blast chillers: ___________________________________________________ 

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