ServSafe Chapter 7 Matching
| How many different places should you check on one food? |
| Why can't you use hot-holding equipment to reheat food? |
| Because it would take too long to get it up to the proper temperature |
| If using a microwave, what must you do immediately after thawing? |
| What temperature must cold TCS foods be held under? |
| Are pooling eggs and storing them acceptable in CT? |
| What are 4 ways to thaw foods? |
| In a refrigerater, under running cold water, during the cooking process, and (gulp) a microwave |
| How often must you check the temperature of food you are holding? |
| What is the minimum internal cooking temperature chicken breasts? |
| Temperature control for safety |
| What is the minimum internal cooking temperature for Pork chops? |
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