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ServSafe Mngr Chp 6

The Flow of Food Preparaion

QuestionAnswer
(true or false) NEVER thaw food at room temp true
4 acceptable ways to thaw TCS food refrigeration, running water, microwave, as part of the cooking process
how to thaw food under running water: submerge food under running, drinkable water at 70F or lower
what does ROP stand for reduced oxygen packaging
poultry must reach 165F for at least <1 second
ground meat must reach 155F for at least 17 seconds
seafood and whole cuts of meat must reach 145F for at least 15 seconds
roasts of pork/beef/veal/lamb must reach 145F for at least 4 minutes
you must cool food from 135F to 70F within ____ hours two hours
you must cool food from 70F to 41F within ____ hours four hours
proper methods for cooling food icebath, ice paddle, blast freezer
total cooling time of food can not exceed __ hours six hours
you must heat TCS food for hot holding to an internal temp of 165F for __ seconds 15 seconds
what should happen to food right after it is thawed in a microwave oven cook it in conventional cooking equipment
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 1 hour
Created by: 24nuttingl
Popular Culinary Arts sets

 

 



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