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45 Cards in this Set
- Front
- Back
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what time and temperature should poultry be cooked at?
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165 for 15 seconds
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what time and temperature should stuffed meat be cooked at?
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165 for 15 seconds
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what time and temperature should TCS food be cooked at?
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165 degrees
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what time and temperature should ground meat be cooked at?
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155 for 15 seconds
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what time and temperature should injected meat be cooked at?
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155 for 15 seconds
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what time and temperature should pork, beef, veal and lamb be cooked at?
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145 for 15 seconds
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what time and temperature should seafood be cooked at?
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145 degrees for 15 seconds
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what time and temperature should shell eggs be cooked at?
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145 degrees for 15 seconds
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what time and temperature should commerically processed, ready to eat food be cooked?
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135 degrees
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what is the definition of cross contamination?
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the transfer of microorganisms from one food or surface to another.
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At what temperature does microorganisms grow most rapidly?
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70̊-125̊
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What is the purpose of the Bimetallic Stemmed Thermometer?
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Useful for measuring the temperatures from incoming shipments to the internal temperature of food in hot-holding units
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With thermocouple thermometers what are the purposes of the Immersion, penetration and surface probes?
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Immersion probe: for soup
Surface probe: for flat food Penetration probe: for internal food |
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what is the purpose of the Infrared Thermometers?
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Used to measure the surface temperature NOT designed to measure air temp, or internal temperatures of food.
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what is the purpose of the Time-Temperature Indicators (TTI)?
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Self-adhesive tags attached to the food shipments
Provides irreversible record when the products temperature has exceeded safe limits during shipments or storage |
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what is the ice point method?
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*Most Often used.*
Fill glass with crushed ice and water, submerge thermometer, wait 30 seconds, rotate thermometer head until it reads 32̊F |
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what is the Boiling Method
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Bring a pan of water to a boil, submerge the stem into the water, wait 30 seconds, rotate thermometer head until it reads 212̊
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what food is mandatory to be inspected?
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beef, poultry, and eggs
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what product is voluntary to be inspected?
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fish
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TRUE/FALSE:
Just because there is a inspection stamp doesn’t mean its free of microorganisms |
true.
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How many inches off the ground does dry food have to be?
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six inches
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TRUE/FALSE:
Ultra Hight Temperature (UHT) products like pudding and creamers can't be stored at room temp? |
FALSE it can be recieved at room temperature
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what is the temperature and humitidy for dry food?
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50-70 degrees
Humitidy: 50-60% |
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TRUE/FALSE
Managers should rotate food in a FIFO system |
TRUE
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in the refridgerator, what is the order food should be stacked(from bottom to top)?
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Bottom--Up
poultry, ground beef, whole meat, fish, ready to eat |
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When cooling food it must reach____ degrees, within__ hours
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70 degrees; 2 hours
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What are the acceptable thawing procedures?
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in the refridgerator, submerged under running potable water, in the microwave, or as part of cooking
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TRUE/FALSE
it's okay to thaw food at room temperature. |
FALSE
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what is the definition of slacking?
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slacking is the process of gradually thawing frozen food in preparation for cooking.
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Why is pooling eggs a bad idea?
Also, what disease can come from eggs? |
Because if one eggs is diseased then all the other eggs will become diseased once pooled together.
-Salmonella |
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What is Plate service also refered to?
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American Service
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Russian service is also refered to as?
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Platter service
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Cart service is also called what?
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French service
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Banquet style service is when guests help themselves and pass or share dishes. This is also called, _____?
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English style
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Where should non-absorbant flooring be located in the restaurant?
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food prep areas, walk in refrigerators, ware washing areas, and restrooms
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TRUE/FALSE:
A restaurant should advoid porosity in floorsing |
TRUE
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What is relisinsity?
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a material can react to a shock without breaking or cracking
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What is cross connection?
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A physical link through which contaminants enter the potable water supply
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What is back-flow?
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the unwanted reverse flow of contaminants
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What are the two backflow prevention methods?
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vaccum breaker and air gap
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What is an air gap?
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an air space used to separate a water-supply outlet from any potentially contaminated source.
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what is a foot candle?
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a measurement used to describe the total amount of light that actually strikes a work surface, floor, wall or any single point of calculation
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what area of the restaurant uses 50 foot candles?
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Food prep areas
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which part of the kitchen calls for 20 foot candles?
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Handwashing or warewashing areas
Buffets and salad bars Displays for produce or packaged food Utensil-storage areas Wait stations Restrooms Inside some pieces of equipment |
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which part of the restaurant calls for 10 foot candles?
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Inside walk-in refrigerators and freezers
Dry-storage areas Dining rooms (for cleaning) |
