Heating and Cooling Foods

Question 1

Reheat food for hot holding to what temp?

Answer 1

165 Degrees

Question 2

How many times can food be reheated?

Answer 2

Only once

Question 3

Cool foods from 135 to 41 or lower in how many hours

Answer 3

6

Question 4

first cool the food from 135 to 70 in how many hours

Answer 4

2

Question 5

Then cool it to 41 degrees or lower in the next

Answer 5

4hrs

Question 6

if food has not reached 70 degrees with in 2 hrs it must be?

Answer 6

Thrown out or reheated and cooled again

Question 7

Total cooling time can not be longer than

Answer 7

6hrs

Question 8

Cold foods are held at what temp

Answer 8

41 degrees

Question 9

Keep hot foods always at this temp

Answer 9

135 degrees

Question 10

Food must be checked every

Answer 10

4 hrs with a clean and sanitized thermometer.

Question 11

What is TDZ

Answer 11

Temperature Danger Zone

Question 12

The TDZ is

Answer 12

The temp which pathogens grow and reproduce most rapidly

Question 13

The TDZ zone is from what temp to what temp?

Answer 13

41 to 135

Question 14

What does FAT TOM stand for?

Answer 14

Food, Acidity, Time, Temp, Oxygen, Moisture

Question 15

What are some PHF

Answer 15

Meats, Poultry, Seafood, Dairy products, cooked rice, beans, potatoes. High in protein carbs, high in Moisture, Low acidity