question on chapter 6 servsafe
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| how to Prevent an outbreak? | thawing food correctly, cook food to minimum internal temperature
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| gerneral prepartion guidelines include: | equipment, quantity, storage, additives, presentation, and corrective action
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| how to correctly thaw foods: | refrigerator, running water 70F or lower, microwave cook immediately after, cooking
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| ice can be used for things like: | cooling of foods and consumption
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| never do this to ice: | never hold ice in containers that have had raw meat in them, never touch ice with hands or use glass to scoop ice.
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| how do you check for internal temperature | pick a probe that is the correct size for the food and check the thickest part of the food, take readings in different locations
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| when cooking any foods in the microwave | they must be at 165 F, cover the food to prevent the surfaces from drying out.
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| partial cooking foods guidelines: | don't cook for longer than 60 minutes, cool the food after intial cooking, heat the food to at least 165F for 15 seconds before using
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| al menus should have | disclosure, reminder of uncooked foods
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| FDA advise against serving | raw or uncooked foods to children
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| what are the methods for cooling down foods? | ice water bath, blast chiller, ice paddle, ice or cold water as an ingredient.
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| cross contamination can occur when | prep tables are not cleaned and sanitazed in between each use
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| what does MAP and ROP stand for? | modified atmosphere packaging and receiving reduced oxygen packages
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| reject canned foods if | damaged, dented, rusted and has a swollen end
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| what temperature should foods be at when reheating partially cooked foods | 165F
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