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Serv Safe Chapter7
Flow of food - preparation
Question | Answer |
---|---|
To preserve food by smoking it | Make sure you have a variance from your local regulatory authority first |
When using TCS leftovers to make a salad | hold at least 41 degrees or cooler and use in 7 days |
When pooling eggs | cook right away or store at 41 degrees |
When packaging fresh fruit juice on-site for sale later | Treat juice according to HACCP plan |
When using ice as an ingredient | You cannot use ice that was used to cool foods |
Beef stew must be cooled from 135 degrees to 70 degrees within --- hours and from 70 degrees to 41 degrees or lower in ___ next hours | 2 hours, 4 hours |
Right after thawing food in the mircowave you should | cook it |
Stuff pork should be cooked to what temperature | 165 degrees |
TCS heating for hot-holding should be heated to | 165 degrees for 15 seconds within 2 hours |
Microwave eggs, meat, poultry and seafood must reach the temperature of | 165 degrees |
The minimum internal temperature for eggs that will be hot-held would be | 155 degrees |
A stock pot of clam chowder should be cooled in a | stockpot into ice water |
Minimum internal temperature for ground beef should be | 155 degrees |
Roasts of pork and beef should reach this temperature for 4 minutes | 145 |
Commercial processed, ready to eat food should be cooked to this temperature | 135 |
Seafood, steaks and eggs to be eaten right away should be cooked to this temperature for 15 seconds | 145 |