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Culinary Arts

temperatures and stuff

QuestionAnswer
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
Created by: 100000682206254