Topic 08 The Flow Of Food Preparation

Topic 08 The Flow of Food Preparation

1. True or False: Ground beef should be cooked to a minimum internal temperature of 140°F (60°C) for fifteen seconds 2. True or False: Fish cooked in a microwave must be heated to a minimum internal 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 lower within the next two hours 4. True or False: If potentially hazardous food is reheated for hot holding, the internal temperature must reach 155°F (68°C) for fifteen seconds within two hours 5. True or False: It is acceptable to thaw a beef roast at room temperature 6. The Four Acceptable Methods for Thawing Food 1. 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 properly 2. Prepare product in _________________ batches 3. Refrigerate ingredients until the point they are _________________ 4. _________________ all ingredients and utensils prior to using them 8. When preparing eggs and egg mixtures: 1. Handle _________________ eggs (if allowed) with care: 1. Cook _________________ after mixing or store at 41°F (5°C) or lower 2. Define pooled eggs. 3. Clean and sanitize containers _________________ batches 4. Are pooled eggs allowed in Maryland? 2. Use _________________ shell eggs or egg products when preparing dishes requiring little or no cooking (i.e., hollandaise sauce) 3. Promptly clean and _________________ equipment and utensils used to prepare eggs 9. When preparing eggs for high risk populations:

1. _________________ eggs or egg products must be used when dishes will be served _________________ or _________________ 2. _________________ shell eggs may be used if the dish will be cooked all the 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 ingredients 2. Use water slightly _________________ than the temperature of the produce 3. Pull leafy greens apart and rinse thoroughly 4. Clean and _________________ surfaces used to prepare produce 5. Prevent _________________ with surfaces exposed to raw meat or poultry 6. Prepare produce away from raw meat, poultry, eggs, and cooked and ready-to-eat food 7. Clean and sanitize the _________________ and all _________________ used during preparation 8. When soaking or storing produce in standing _________________ or an ice water _________________do not mix: 1. _________________ items 2. Multiple _________________ of the same item 9. Refrigerate and hold cut _________________ at 41°F (5°C) or lower 1. Do not add _________________ 10.Do not serve raw seed _________________ to high risk populations 11.To package fresh juice for later sale: 1. A _________________ is required from the regulatory agency 2. The juice must be _________________ (e.g., pasteurized) according to an approved _________________ plan 3. As an alternative, the juice must contain a warning _________________ indicating the product has not been pasteurized and may contain harmful 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 time 13.Poultry: (including whole or ground chicken, turkey, and duck) 1. Minimum Internal Cooking Temperature: _________________ °F (74°C) for 15 seconds 14.Stuffing made with potentially hazardous ingredients: Stuffed meat, fish, poultry, and pasta Must be cooked to a Minimum Internal Cooking Temperature: _________________ °F (74°C) for _________________ 15.When including previously cooked, potentially hazardous ingredients in the dish:

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 temperature 17.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 out 2. _________________ or stir it halfway through the cooking process to _________________ the heat more evenly 3. Let it _________________ for at least 2 minutes after cooking to let the product temperature equalize 4. Check the temperature in _________________ places to ensure that it is cooked through 19.Ground Meat (including beef, pork, other meat) Minimum Internal Cooking Temperature: _________________ °F (68°C) for 15 seconds 20.Injected Meat(including brined ham and flavor-injected roasts) Minimum Internal Cooking Temperature: _________________ °F (68°C) for 15 seconds 21.Pork, Beef, Veal, Lamb Minimum Internal Cooking Temperature: 1. Steaks/Chops: _________________ °F (63°C) for 15 seconds 2. Roasts: _________________ °F (63°C) for 4 minutes 22.Whole Fish Minimum Internal Cooking Temperature: _________________ °F (63°C) for 15 seconds 23.Ground, chopped, minced fish Minimum Internal Cooking Temperature _________________ °F (68°C) for 15 seconds 24.Eggs for immediate service Minimum Internal Cooking Temperature: _________________ °F (63°C) for 15 seconds 25.Eggs that will be hot-held Minimum Internal Cooking Temperature: _________________ °F (68°C) for 15 seconds 26.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 Internal Cooking Temperature: _________________ °F (57°C) for 15 seconds 28.Safe methods for cooling food: 1. Place it in an _________________ _________________ bath 1. Place _________________ into a sink or large _________________ filled with ice water 2. Stir the food _________________ 3. Stir it with an ice _________________ 1. Food cools _________________ when placed in an ice-water bath and stirred with an ice paddle 4. Place it in a blast _________________ 1. Blast chillers: ___________________________________________________

2. They are useful for cooling _________________ items 5. Place it in a _________________ chiller 1. Tumble chillers tumble bags of hot food in cold water 2. They are useful for cooling thick food 29.Food reheated for immediate service: 1. Can be served at _________________ temperature if it was properly cooked and cooled 2. Potentially hazardous food reheated for hot holding: Must be reheated to an internal temperature of _________________ °F (74°C) for 15 seconds within _________________ hours 3. _________________ it if it has not reached this temperature within _________________ hours