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Culinary Arts
temperatures and stuff
| Question | Answer |
|---|---|
| How do you calibrate a thermometer? | Ice point method(quickest) Boiling point method (slow) |
| What's the definition of a temperatue danger zone? | The temperature when most food borne microorganisms grow well |
| What are the temperature danger zones? | 41F-140F |
| How do you properly defrost frozen products? | 1Thaw food in fridge at temp of 41F 2Sumbermerge the frozen product in cold NOT HOT running water at a temp of 70F or less 3 In a microwave if you'll continue the cooking process 4 Made to cook frozen b/c of injjections |
| What's the minimum internal cooking temperature for: Poultry, stuffing, stuffed meats , stuffed pasta, casseroles, & field dress game? | 165F or higher for 15 seconds |
| What's the minimum internal cooking temperature for: Pork, ham, bacon, & injected meats? | 145F or higher for 15 seconds |
| What's the minimum internal cooking temperature for: Ground or flaked meats including hamburger, ground pork, flaked fish, ground game animals, sausage, & gyros? | 155F or higher for 15 seconds |
| What's the minimum internal cooking temperature for: Beef or pork roasts (rare?) | 145F for 3 minutes |
| What's the minimum internal cooking temperature for: Beef steaks, veal lamb, & commercially raised game animals? | 145F or higher for 15 seconds |
| What's the minimum internal cooking temperature for: Fish? | 145F for 15 seconds |
| What's the minimum internal cooking temperature for: Shell egss for immediate service? | 145F for 15 seconds ( wait for it to turn a dark yellow color |
| What's the minimum internal cooking temperature for: Any potential harzardous food cooked in a microwave oven? | 165F let food stand for 2 minutes after cooking |
| Reheated food must reack a temperature of? | 165F |
| Cross contamination is when? | Microorganisms are transferred from one surface to another |
| Raw meat and other potentially hazardous foods shouldbe stored? | Below cooked and ready to eat foods |
| What's the difference between cleaning and sanitizing? | Cleaning is the process of removing food and other types of soil from a surface such as a countertop or plate Sanitizing is the process of reducing the number of microorganisms on that surface to safe levels. |
| What temperature should food be held that will be served? | 140F |
| What temperature should you freezer & fridge be set to? | Freezer: 0F Fridge: 41F or lower NOT beyond 32F |
| Meat, poultry and fish should be recieved at? | 41F or lower |
| Before preparing food a food handler should? | Clean and sanitize untensils and work sufaces |
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