Hb 265 Exam 2

Front 1

what are physcal barriers

Back 1

assigning specific equipment to each type of food
cleaning and sanitizing work surfaces, equipment, and utensils after each use

Front 2

procedural barries

Back 2

Preparing raw and ready to eat food at different times when ising the same prep table

purchasinf ingredients that require minimal preparation

Front 3

temperature danger zone

Back 3

41F- 135F

Front 4

3 different probes for thermometers

Back 4

immersion probe

surface probe

penetration probe

Front 5

infrared thermometers

Back 5

used to measure surface temperature of food/equipment. NOT designed to measure air temperature or internal temperature of food

Front 6

2 acceptable methods of calibration

Back 6

ice point method: used most often

boiling point method

Front 7

temp for receiving fish

Back 7

41 F or lower

Front 8

temp for receiving shellfish

Back 8

45 F or lower

Front 9

temp for receiving meat

Back 9

41 F or lower

Front 10

temp for receiving poultry

Back 10

41 F or lower

Front 11

temp for receiving eggs

Back 11

45 F or lower

Front 12

temp for cut melon

Back 12

41 F or lower

Front 13

temp for receiving ice cream

Back 13

6 F to 10 F

Front 14

top to bottom order in refrigerator

Back 14

top: ready to eat food
whole fish (seafood)
whole cuts of beef and pork
ground beef
bottom: whole and ground poultry

Front 15

dry storage temp and humidity level

Back 15

50-70 F and 50-60% humidity

Front 16

4 acceptable methods of thawing food

Back 16

1. in a refrigerator at 41 F
2. submerged under running water at a temp of 70 F or lower
3. In a microwave if the food will be cooked immediatley after thawing
4. As part of the cooking process (slacking)

Front 17

slacking

Back 17

the process of gradually thawing frozen food in preparation for deep frying

Front 18

poultry/stuffing made with TCS ingredients/ stuffed meat fish poultry and pasta cooked to what temperature

Back 18

cooked to a minimum temp of 165 F for 15 seconds

Front 19

eggs, poultry, fish, and meat cooked in a microwave should be...

Back 19

cooked /heated to a minimum internal temperature of 165 F and let stand for at least 2 minutes to let the product temperature equalize

Front 20

ground meats and injected meats should be cooked

Back 20

cooked to a minimum internal temperature of 155 F for 15 seconds

Front 21

beef steaks, pork chops, and fish fillets should be cooked

Back 21

cooked to a minimum internal temperature of 145 F for 15 seconds

Front 22

Roasts should be cooked

Back 22

cooked to a minimum internal temperature of 145 F for 4 minutes

Front 23

shell eggs for immediate use must be cooked

Back 23

cooked to a minimum internal temperature of 145 F for 15 seconds

Front 24

eggs that will be held for a later service should be

Back 24

cooked to a minimum internal temperature of 155 F for 15 seconds

Front 25

fruits, vegetables, grains, and beans that will be hot held for service should be

Back 25

cooked to a minimum internal temperature of 135 F

Front 26

safe methods for cooling food

Back 26

reducing the quantity or size of the food

using ice water baths

using a blast chiller

stirring the food with an ice paddle

Front 27

how to cool TCS food

Back 27

from 135 F to 70 F in 2 hours and then from 70 to 41 F in 4 hours. Total cooling time cannot exceed 6 hours

Front 28

bimetallic stemmed thermometer

Back 28

this type of thermometer measure temp through a metal probe with a sensor toward the end. This makes them useful for measuring the temps of everything form incoming shipments to the internal temps of food in hot holding units

Front 29

thermocouples and thermistors

Back 29

measure temps through a metal probe or sensing area and display results on a digital readout. They come with many interchangable temp probes designed to measure the temp of equipment and food.

Front 30

immersion probe

Back 30

for liquids

Front 31

surface probe

Back 31

for flat cooking equipment

Front 32

penetration probe

Back 32

for internal temperature of food

Front 33

time temperature indicators (TTI)

Back 33

self adhesive attached to food shipments provides irreversable record when products temperature has exceeded safe limits during shipment or storage. If temperature limits exceeded during shipment or storage, the TTI produces type of color change

Front 34

checking temperatures of meat, poultry and fish

Back 34

insert thermometer stem or probe into the thickest part of the product (usually the center). Additionally you may want to check the surface temperature using an appropriate thermometer

Front 35

reduced oxygen packaged food (ROP)

Back 35

modified atmosphere packaging
vaccum-packaged food
sous vide foods
to check temp insert thermometer stem or probe between 2 packaged without puncturing them

Front 36

modified atmosphere packaging

Back 36

air is rempved form a food packege and replaced with gases that help extend the products shelf life

Front 37

vacuum package foods

Back 37

processed by removing the air around a product sealed in a package

Front 38

sous vide foods

Back 38

vacuum packed in individual pouches, partially or fully cooked and heated for services

Front 39

checking temps of other packaged food

Back 39

open the package and insert the thermometer stem or probe into the food until the sensing area is immersed

Front 40

checking the temp of bulk liquids

Back 40

fold the bag or pouch areount the thermometer stem or probe ( do not puncture it)

Front 41

checking the temp if live molluscan shellfish

Back 41

insert the thermometer stem or probe into the middle of the carton or case between the shellfish. To check temp of shucked shellfich insert the stem or probe into the container

Front 42

check the temp of shell eggs

Back 42

check air temp of the delivery truck and temperature chart recorder for extreme temperature fluctuations during transport

Front 43

receiving temperature of live shellfish

Back 43

receive on ice or at an air temperature of 45 F or lower

Front 44

receiving temperature of shucked shellfish

Back 44

receive at an internal temperature of 45 F or lower

Front 45

accept color for beef

Back 45

bright cherry red

Front 46

accept color for lamb

Back 46

light red

Front 47

accept color for pork

Back 47

light pink meat, firm white fat

Front 48

how long can you hold eggs

Back 48

use eggs within 4-5 weeks of packing date

Front 49

american service

Back 49

fully cooked food is individually portioned and plated at the proper serving temperature by kitchen staff

Front 50

russian service

Back 50

servers bring platter of fully cooked food to the dining room, present them to the guest for approval and then serve the food.

Front 51

french service

Back 51

the food is cooked/finished table side and served immediately. Requires servers to be certain that products cooked at tableside reach adequate internal temperatures

Front 52

english service

Back 52

host will carve the main item table side all other dishes centrally placed for passing guests help themselves

Front 53

asian sevice

Back 53

multiple small dishes centrally placed for sharing/passing, guests help themselves

Front 54

based on the teams observations men are less likely than women to wash hands properly

Back 54

true

Front 55

how long are you supposed to rub your hands together when washing them

Back 55

between 15 and 20 seconds

Front 56

right handed people tend to wash their left hand more thoroughly than their right

Back 56

true

Front 57

according to one of researchs findings dry hands spread 1,000 more germs than damp hands

Back 57

false

Front 58

in the new york times article ms. smith 22 was found to have a severe form of food borne illness caused by...

Back 58

ecoli

Front 59

ecoli is categorized as a...

Back 59

bacteria

Front 60

which of the following statements is correct regarding the NY times article

Back 60

to control ms. smiths seizures doctors had to place her into a drug induces coma state to limit brain damage

Front 61

what is the name of a toxin found in red and white kidney beans

Back 61

lectin

Front 62

toxins found in potatoes are killed by cooking

Back 62

false

Front 63

toxins associated with zucchinis are usually found in wild (rarely in commercially grown zucchinis)

Back 63

true

Front 64

what is the highest graded beef

Back 64

prime

Front 65

beef grading is based on the degree of marbling and the degree of maturity

Back 65

true

Front 66

what is the lowest quality of beef grading

Back 66

standard

Front 67

approx. 150 individuals die because of allergic reactions to food annually

Back 67

true

Front 68

food allergy is an abnormal response to a food fat which is triggered by our bodys immune system

Back 68

false

Front 69

at present there is a cure for food allergies

Back 69

false

Front 70

what allergies are ranked highest of all food allergies in the united states

Back 70

seafood

Front 71

3 people have died from nestles cookie dough outbreak

Back 71

false

Front 72

what is associated with nestles cookie dough outbreak

Back 72

ecoli

Front 73

FDA regulates the sushe/sashimi grade fish

Back 73

false

Front 74

sushi can be easily time temperature abused

Back 74

true

Front 75

when you use the term sushi it only refers to raw fish

Back 75

false