ACTIVITY No: 3

Name of Activity: Protecting Food during Preparation

Deadline: 04/08/2020 | time: 10:00 pm

DIRECTION: Conduct readings and watch videos from the sources given by the
instructor/professor. This will give an understanding about protecting food during the process of
preparation. After the readings and watching, answer the set of questions below.

Handout will be sent in the messenger.

Video link to watch are as follows:
https://www.youtube.com/watch?v=E-qrYPlbgqE , https://www.youtube.com/watch?
v=JpjfvDMsLmc&list=PLuZ86vZDT5-kjEBqTfzDExJWjC5Epvmnh&index=4
https://www.youtube.com/watch?v=yiNTqUU-h6w&list=PLuZ86vZDT5-
kjEBqTfzDExJWjC5Epvmnh&index=5

Set of Questions to Answer:

1. What is time temperature abused and why is it important to prevent it?

2. What are the causes of cross contamination and how to prevent it?
3. What are the acceptable ways on thawing the food?
4. Discuss the four-hour rule and minimum internal cooking temperature
5. Discuss the cooking requirements for the following food:
a. Poultry
b. Ground meats
c. Pork, beef
d. Fish
e. Shelled eggs
f. Vegetables
g. Potentially hazardous food cooked in the microwave
6. Explain proper methods on cooling and reheating food.