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Flashcards in The Flow Of Food -- Preparation Deck (24)
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1
Q

What is reconditioning food?

A

Returning food to a safe condition. Hot food that has not been held at the correct temperature may be reheated if it has not been in the temperature danger zone for more than two hours.

2
Q

What items should be cooked at 165 degrees?(4)

A

Poultry
Stuffing
Stuffed meats & pasta
Previously cooked foods – such as casseroles

3
Q

What foods should be cooked to 155 degrees? (6)

A
Ground meat
Injected meats such as ham
Mechanically tenderized meat
Ratites -- including ostrich and emu
Ground, minced or chopped seafood
She'll eggs that will be hot held
4
Q

What foods should be cooked to 145 degrees? (4)

A

Seafood
Steaks/chops including lamb
Commercially raised game
Shell eggs that will be served immediately

5
Q

What food should be cooked to 145 degrees? How long does it need to hold the temp?

A

Roasts

4 minutes

6
Q

What foods need to be cooked to 135 degrees? (1)

A

Fruit, vegetables, grains, pasta, rice and beans

7
Q

What are the 5 steps to partially cooking?

A
  1. Do not cook food for longer than 60 minutes during the initial cook.
  2. Cool the food immediately after the initial cook.
  3. Freeze or refrigerator the food after cooling it.
  4. Heat the food to its required minimum internal temp before selling or serving.
  5. Cool the food if it will not be served immediately or held for service.
8
Q
Identify the minimum internal cooking temperature for each food.  Write the letter in the space provided.  Some letters will be used more than once.
A. 135
B 145
C 155
D 165
1 _ Salmon Steak
2 _ Roasted Vegetables that will be hot held.
3 _ Ground Pork
4_ Lamb Chops
5 _ Eggs for immediate service
6 _ Duck
7_ Pasta
8 _ Beef Steak
9 _ Chicken enchiladas made with previously cooked chicken
10 _ Pork loin injected with marinade.
11 _ Broccoli cooked in a microwave oven that will be hot held
12 _ Ostrich fillet
13 _ Wild rice that will be hot held
14 _ Ravioli stuffed with cheese
15 _ Buffalo Steak
A

1 145 Salmon Steak
2 _ 135 Roasted Vegetables that will be hot held.
3 _ 155 Ground Pork
4
145 Lamb Chops
5 _ 145 Eggs for immediate service
6 _ 165 Duck
7_ 135 Pasta
8 _ 145 Beef Steak
9 _ 165 Chicken enchiladas made with previously cooked chicken
10 _ 155 Pork loin injected with marinade.
11 _ 135 Broccoli cooked in a microwave oven that will be hot held
12 _ 155 Ostrich fillet
13 _ 135 Wild rice that will be hot held
14 _ 165 Ravioli stuffed with cheese
15 _ 145 Buffalo Steak

9
Q

How long can food stay in the danger zone of 135 to 70?

A

No more than 2 hours

10
Q

How long can food stay in the the danger zone of 70 to 41?

A

4 hours

11
Q

What is the maximum water temperature allow when thawing food?

A

70

12
Q

What must food handlers do to food immediately after thawing it in the microwave oven?

A

Cook it

13
Q

What can occur if prep tables are not cleaned and sanitized between uses?

A

Cross contamination

14
Q

A food handler thaws several frozen turkey on a prep table. What is the danger that this poses to the food?

A

Time temperature abuse

15
Q

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?

A

Time temperature abuse

16
Q

What is the minimum internal cooking temperature for stuffed pork chops?

A

165

17
Q

What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in a microwave oven?

A

165

18
Q

What is the minimum internal cooking temperature for eggs that will be hot held for service?

A

155

19
Q

What is the minimum internal cooking temperature for ground beef?

A

155

20
Q

Which food should not be offered on a children’s menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich or spaghetti with meat sauce?

A

Rare hamburger

21
Q

A food handler can cool a stock pot of clam chowder by placing in into a

A

Sink of ice water

22
Q

What temperature must TCS food be reheated to if it will be hot held?

A

165

23
Q

A food handler is reheating commercially processed cheese sticks, which will be hot held on a buffet. What temperature must the cheese sticks be reheated to?

A

135

24
Q

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

A

60 minutes