Topic 08 The Flow of Food Preparation

1. True or False: Ground beef should be cooked to a minimum internal temperature of 140°F (60°C) for fifteen seconds

2. True or False: Fish cooked in a microwave must be heated to a minimum internal temperature of 145°F (63°C)

3. True or False: Potentially hazardous food must be cooled from 135°F to 70°F (57°C to 21°C) within four hours and from 70°F to 41°F (21°C to 5°C) or lower within the next two hours

4. True or False: If potentially hazardous food is reheated for hot holding, the internal temperature must reach 155°F (68°C) for fifteen seconds within two hours

5. True or False: It is acceptable to thaw a beef roast at room temperature

6. The Four Acceptable Methods for Thawing Food

1. 2. 3. 4.

7. When preparing salads containing potentially hazardous ingredients: 1. Make sure _________________ ingredients (i.e., pasta, chicken, potatoes) have been

handled safely by ensuring that they were: 1. Cooked, held, and cooled properly2. Prepare product in _________________ batches3. Refrigerate ingredients until the point they are _________________4. _________________ all ingredients and utensils prior to using them

8. When preparing eggs and egg mixtures: 1. Handle _________________ eggs (if allowed) with care:

1. Cook _________________ after mixing or store at 41°F (5°C) or lower 2. Define pooled eggs.

3. Clean and sanitize containers _________________ batches4. Are pooled eggs allowed in Maryland?

2. Use _________________ shell eggs or egg products when preparing dishes requiring little or no cooking (i.e., hollandaise sauce)

3. Promptly clean and _________________ equipment and utensils used to prepare eggs9. When preparing eggs for high risk populations:

1. _________________ eggs or egg products must be used when dishes will be served _________________ or _________________

2. _________________ shell eggs may be used if the dish will be cooked all the way through (i.e., omelets, cakes)

3. If shell eggs will be pooled for a recipe they must be _________________10. When preparing produce:

1. Wash it thoroughly under _________________ water before cutting, cooking, or combining with other ingredients

2. Use water slightly _________________ than the temperature of the produce 3. Pull leafy greens apart and rinse thoroughly4. Clean and _________________ surfaces used to prepare produce5. Prevent _________________ with surfaces exposed to raw meat or poultry6. Prepare produce away from raw meat, poultry, eggs, and cooked and ready-to-eat food 7. Clean and sanitize the _________________ and all _________________ used during

preparation8. When soaking or storing produce in standing _________________ or an ice water

_________________do not mix:1. _________________ items2. Multiple _________________ of the same item

9. Refrigerate and hold cut _________________ at 41°F (5°C) or lower 1. Do not add _________________

10. Do not serve raw seed _________________ to high risk populations11. To package fresh juice for later sale:

1. A _________________ is required from the regulatory agency2. The juice must be _________________ (e.g., pasteurized) according to an approved

_________________ plan3. As an alternative, the juice must contain a warning _________________ indicating the

product has not been pasteurized and may contain harmful bacteria. 12. When cooking potentially hazardous food, the internal portion must:

1. Reach the required minimum internal temperature of ________2. Hold that temperature for a specific amount of time

13. Poultry: (including whole or ground chicken, turkey, and duck) 1. Minimum Internal Cooking Temperature: _________________ °F (74°C) for 15 seconds

14. Stuffing made with potentially hazardous ingredients: Stuffed meat, fish, poultry, and pasta Must be cooked to a Minimum Internal Cooking Temperature: _________________ °F (74°C) for _________________

15. When including previously cooked, potentially hazardous ingredients in the dish:1. Cook ingredients to a minimum internal temperature of: _________________ °F (74°C)

for _________________ _________________16. When including raw potentially hazardous ingredients in the dish:

1. Cook raw ingredients to their required minimum internal temperature

17. Potentially hazardous food cooked in a _________________: (eggs, poultry, fish, and meat)Minimum Internal Cooking Temperature: _________________ °F (74°C)

18. When cooking food in a microwave:1. _________________ it to prevent the surface from drying out2. _________________ or stir it halfway through the cooking process to

_________________ the heat more evenly3. Let it _________________ for at least 2 minutes after cooking to let the product

temperature equalize4. Check the temperature in _________________ places to ensure that it is cooked

through 19. Ground Meat (including beef, pork, other meat) Minimum Internal Cooking Temperature:

_________________ °F (68°C) for 15 seconds20. Injected Meat(including brined ham and flavor-injected roasts) Minimum Internal Cooking

Temperature: _________________ °F (68°C) for 15 seconds21. Pork, Beef, Veal, Lamb Minimum Internal Cooking Temperature:

1. Steaks/Chops: _________________ °F (63°C) for 15 seconds2. Roasts: _________________ °F (63°C) for 4 minutes

22. Whole Fish Minimum Internal Cooking Temperature: _________________ °F (63°C) for 15 seconds

23. Ground, chopped, minced fish Minimum Internal Cooking Temperature _________________ °F (68°C) for 15 seconds

24. Eggs for immediate service Minimum Internal Cooking Temperature: _________________ °F (63°C) for 15 seconds

25. Eggs that will be hot-held Minimum Internal Cooking Temperature: _________________ °F (68°C) for 15 seconds

26. Fruit or vegetables that will be hot-held for service Minimum Internal Cooking Temperature: _________________ °F (57°C)

27. Commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, fried vegetables, chicken wings, etc.)Minimum Internal Cooking Temperature: _________________ °F (57°C) for 15 seconds

28. Safe methods for cooling food:1. Place it in an _________________ _________________ bath

1. Place _________________ into a sink or large _________________ filled with ice water

2. Stir the food _________________3. Stir it with an ice _________________

1. Food cools _________________ when placed in an ice-water bath and stirred with an ice paddle

4. Place it in a blast _________________1. Blast chillers: ___________________________________________________2. They are useful for cooling _________________ items

5. Place it in a _________________ chiller

1. Tumble chillers tumble bags of hot food in cold water2. They are useful for cooling thick food

29. Food reheated for immediate service:1. Can be served at _________________ temperature if it was properly cooked and cooled 2. Potentially hazardous food reheated for hot holding: Must be reheated to an internal

temperature of _________________ °F (74°C) for 15 seconds within _________________ hours

3. _________________ it if it has not reached this temperature within _________________ hours