Serv Safe Ch 8

9 September 2022
4.7 (114 reviews)
26 test answers

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165 degrees, minimum internal cooking temp.
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TCS food cooked in a microwave (eggs, poultry, fish and meat)
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155 degrees for 15 sec, minimum internal cooking temp.
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Ground meat (beef, pork, and other meat)
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165 degrees for 15 sec., minimum internal cooking temp.
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Poultry ( whole or ground duck, chicken or turkey)
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135 degrees, minimum internal cooking temp.
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commercially processed ready-to-eat food (hot held for service)
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145 degrees for 15 sec. min. internal cooking temp.
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pork, beef, veal, lamb, steaks/ chops
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145 degrees for 4 min., min internal cooking temp
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Roasts (pork, beef, veal, lamb)
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165 degrees for 15 sec.
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minimum internal cooking temp. for stuffing and stuffed meat, fish, poultry, pasta
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155 degrees for 15 sec.
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minimum internal cooking temp. for injected meat(including brined ham and flavor- injected roasts)
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145 degrees for 15 sec
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minimum internal cooking temp. for Seafood including, fish, shellfish, and crustaceans.
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145 degrees for 15 sec
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minimum internal cooking temp. for shell eggs for immediate service
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slacking
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The process of gradually thawing frozen food in preparation for deep-frying, allowing even heating during cooking.
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food additives
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nitrates, nitrites and sulfites, to preserve food
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minimum internal temperature
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The only way to reduce microorganisms in food to safe levels is to cook it to this.
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ice-water bath
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Method of cooling food in which a container holding hot food is placed in a sink or container of ice water.
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ice paddle
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Plastic paddle filed with ice or water and then frozen.
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Acceptable Methods for Thawing Food
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Thaw in Frig. at product temp. of 41 or lower, place food under running water at a temp of 70 or lower, thaw in microwave and cook immediately afterward, thaw food as part of the cooking process.
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proper cooling of TCS food
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first, cool food from 135 to 70 degrees within two hrs. then cool it to 41 degrees or lower in the next four hours.
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products cooked in a microwave that must be heated to 165 degrees.
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Eggs, poultry. seafood and meat
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Commercially processed, ready-to-eat food that will be hot held for service must be cooked to a minimum internal temp of
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135 degrees
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typically used to cool large amounts of food.
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blast chiller
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Methods to cool food properly.
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Place food in an ice-water bath, stirring with an ice paddle, placing food in a blast chiller or tumble chiller,adding ice or cold water as an ingredient.
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previously cooked, TCS food reheated for hot holding must be reheated to this internal temp.
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165 degrees for fifteen seconds within two hours.
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175 degrees for one minute
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automatic iced tea equipment, tea leaves should remain in contact with water (temp and time)
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175 degrees for approx. 5 minutes
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minimum temp and time using traditional steeping method for making tea.
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minimum internal temperature when cooking fruit, vegetables, grains and legumes for hot holding
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135 degrees
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Ratites
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ostrich, emu, and rhea