sS Chapter 8 Preparation Flashcard

Front

What is the primary risk associated with overloading fryer baskets?

Back

It reduces oil temperature resulting in undercooked food.

Front

Which of the following is a safe method to thaw food?
Options:
As part of the cooking process,
Under running water at 125°F (52°C) or higher,
Submerged in a sink of standing water at 70°F (21°C),
On the counter at room temperature

Back

As part of the cooking process

Front

What should be done if the menu includes TCS items that are raw or undercooked?

Back

It must be noted on the menu.

Front

When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than how many days?

Back

7 days

Front

What is the required minimum internal cooking temperature for poultry?

Back

165°F (74°C) or higher for <1 second

Front

What is the required minimum internal cooking temperature for seafood?

Back

145°F (63°C) or higher for 15 seconds

Front

What is the required minimum internal cooking temperature for ground beef?

Back

155°F (68°C) or higher for 17 seconds

Front

What must be immediately done to food after it is thawed in a microwave?

Back

Cook it.

Front

What is the required minimum internal cooking temperature for rice that will be hot-held for service?

Back

135°F (57°C)

Front

What is the required minimum internal cooking temperature for a pork roast?

Back

145°F (63°C) or higher for 4 minutes