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20 Cards in this Set
- Front
- Back
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name the 2 requirments for a supplier to be an approved supplier
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they must be inspected
they must be in compilance with applicable local state and federal laws |
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how long can chicken salad prepped in house and held at 41F be stored
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a maximum of 7 days
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what are the temperature requirments for recieving fresh meat shell eggs and cut tomatoes
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fresh meat internal temperature of 41F or lower
shell eggs air temperature of 45F or lower cut tomatoes 41F or lower |
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list the steps for calibrating a bimetallic stemmed thermometer using the ice point method
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fill a container with crushed ice and tap water
put the sensing are of the thermometer stem or probe in the ice water wait 30 seconds or until the indicator stops hold the calibrating nut with a wrench or other tool and adjust the head of the thermometer until it reads 32F |
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from top to bottom what order should duck ground beef salmon and strawberries be stored in the same refrigarator
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strawberries
salmon ground beef duck |
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at what temperature should coolers be kept
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coolers must be kept at a temperature that keeps food at an internal temperature of 41F or lower
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true or false recieving cut tomatoes at room temperature is acceptable why or why not
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false cut tomatoes are considered tcs food and must be recieved at a temperature of 41F or lower
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befor checking the internal temperature ot tcs food at recieving what must be done to the thermometer
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the thermometer must be calibrated cleaned and sanitized
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what must be done to all ready to eat tcs food that is prepped in house and held longer than 24 hours
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the food must be labeled with the name of the food and the date by which it should be sold eaten or thrown out
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define fifo and explain why it is used
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fifo stands for first in first out this method of storage that the oldest products are used first
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why would you use one set of equipment for raw meat and another set of equipment for ready to eat food
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to prevent cross contamination
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what is the temperature danger zone
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the temperature danger zone ranges from 41F to 135F in which pathogens grow well
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how do you calibrate a thermometer using the boiling point method
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bring tap water to a boil in a deep pan
put the thermometer stem or probe into the boiling water make sure the sensing area is under water wait until the indicator stops moving adjust the thermometer so it reads 212F or the correct temperature for your altitude |
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list the minimum internal cooling temperatures for poultry ground pork or pork chops
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poultry 165F for 15 seconds
ground pork 155F for 15 seconds pork chops 145F for 15 seconds |
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what is the minimum internal cooking temperature that food must reach when it is being reheatde for hot holding
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within 2 hours the food must reach a minimum temperature of 165F for 15 seconds
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what are the 4 acceptable methods for thawing tcs food
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in a cooler at 41F or lower
submerged under running potable water at 70F or lower in a microwave if the food will be cooked immediatly after thawing as part of the cooking process |
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meat cooked in a microwave oven must be heated to what internal temperature
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165F
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what are the time and temperature requirments for reheating beef stew that will be held for service
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it must be reheated to 165F for 15 seconds within 2 hours
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list the required internal cooking temperature for beef roast stuffed pork chops and shell eggs for immediate service
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beef roasts 145 for 4 minutes
stuffed pork chops 165F for 15 seconds shell eggs for immediate service 145F for 15 seconds |
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what are the time and temperature requirments for cooling food using 2 stage cooling
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cool food from 135F to 70F within 2 hours and to 41F or lower in the next 4 hours
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