Exam 2

Question 1

general Preparation

Answer 1

equipment
quantity
storage
additives
presentation
corrective actions

Question 2

Thawing

Answer 2

cooler
running water
microwave
cooking
slacking

Question 3

• Identify methods for preventing cross-contamination

Answer 3

o Establishing specific personal hygiene policies
o Training food handlers on those policies and retraining them regularly
o Modeling correct behavior for food handlers at all times
o Supervising food safety practices at all times
o Revising policies according to changes in law and food safety science
o Use separate equipment
o Clean and sanitize
o Prep foods at different times
o Buying prepared foods

Question 4

• Identify methods for preventing time-temperature abuse

Answer 4

o	Monitoring
o	Tools
o	Recording
o	Time and temp. control
o	Corrective actions

Question 5

o Bimetallic stemmed thermometers

Answer 5

 Temps from 0-220F
 Large or thick food
 Sensing area from tip to dimple

Question 6

o Thermocouples

Answer 6

 Sensing area on tip of probe

 Thick and thin

Question 7

o Thermistors

Answer 7

 Sensing area on tip of probe

 Thick and thin

Question 8

o Immersion probes

Answer 8

liquids

Question 9

o Surface probes

Answer 9

 Flat cooking equipment

Question 10

o Penetration probes

Answer 10

 Internal temp. of food

 Thin foods

Question 11

o Air probes

Answer 11

 Temp. inside coolers and ovens

Question 12

o Infrared

Answer 12

 Do not touch surfaces

 Temps of foods and equipment surfaces

Question 13

o Max. reaching temp.

Answer 13

 Indicates highest temp reached during use

Question 14

o Time temp indicator

Answer 14

 A color change shows up if the food has been time temp abused

Question 15

o Ice point method

Answer 15

o Ice point method
 Fill large container with crushed ice, add tap water until container is full
 Put thermometer stem or probe in ice water
 Wait 30 seconds
 Adjust so it reads 32F

Question 16

o Boiling point method

Answer 16

 Bring clean tap water to a boil
 Put stem or probe in boiling water
• Make sure sensing area is submerged
• Wait 30 seconds or until the indicator stops moving
 Adjust the thermometer so it reads 212F

Question 17

principles of proper food storage

Answer 17

o	Label
o	Date marking
o	Rotation
o	Temps
o	Preventing cross contamination

Question 18

describe the proper refrigerator and freezer storage procedures and recommended storage times for most common foods

Answer 18

o	41’F
	Ready to eat food
	Seafood
	Whole cuts of beef and pork
	Ground meat and ground fish
	Whole and ground poultry

Question 19

features required in a satisfactory refrigerator and freezer

Answer 19

o Meat poultry seafood and dairy in the coldest part
o Have at least one air temp measuring device, must be in the warmest
o Cold curtains
o Open shelving, no lining

Question 20

o 165’ for 15 sec

Answer 20

 Poultry
 Stuffing
 Stuffed meat, seafood, poultry or pasta
 Dishes that include previously cooked tcs food

Question 21

o 155’ for 15

Answer 21

	Ground meat
	Injected meat
	Tenderized meat
	Ratites
	Ground seafood
	Shell eggs hot held

Question 22

o 145 for 15

Answer 22

 Steaks
 Seafood
 Commercially raised game
 Shell eggs that will be served immediately

Question 23

o 145 for 4 minutes

Answer 23

roasts

Question 24

o 135

Answer 24

	Fruits
	Vegetables
	Grains
	Legumes
	That will be hot held

Question 25

175

Answer 25

tea