# The Flow of Food : Prepartion

## 165 F for 15 secs

• Poultry- whole or ground chicken, turkey, or duck.
• Stuffing made with fish, meat, or poultry.
• Stuffed meat, seafood, poultry, or pasta
• Dishes that include previous cooked, TCS, ingredients.

## 155 F for 15 sec

• Ground meat- beef, pork, and other meat
• Mechanically tenderized mat.
• Ground seafood including chopped or minced seafood
• Shell eggs that will be hot held for service

## 145 F for 15 sec/ 4 min

• Seafood - fis, shellfish, and crustaceans.
• Steak/ chops of pork, beef, veal, and lamb.
• Commercially raised game.
• Shell eggs that will be served immediately

## 135 F

• Fruit.
• Vegatables.
• Grians ( rice and pasta).
• Legumes (beans and refried beans).
• Commercially processed food ( fish sticks, cheese sticks, and chicken nuggets).

## Methods of Thawing

• Mircowave
• In a walk in cooler
• Cooking as the process
• In running cold water

## Methods For Cooling Food

• Reduce its size - by putting in a smaller contianer or shallow pans
• Cut larger items into smaller pieces

Methods For Cooling Food Quickly

• Place food in a Ice-water bath
• Stir it with an ice paddle
• Place it in a blast chiller
• Put ice as an ingredient

## Questions

1. What is the minimum internal cooking temperature for eggs, meat, and seafood cooked in a mircowave?

A. 135 F (57C)

B. 145 F (63 C)

C. 155 F (68 C)

D. 165 F (74 C)

2. What is the minimum internal cooking temperature for stuffed pork chops?

A. 135 F (57C) for 15 seconds

B. 145 F (63 C) for 15 seconds

C. 155 F (68 C) for 15 seconds

D. 165 F (74 C) for 15 seconds

3. What is the minimum internal cooking temperature eggs that will be hot-held for service?

A. 135 F (57C) for 15 seconds

B. 145 F (63 C) for 15 seconds

C. 155 F (68 C) for 15 seconds

D. 165 F (74 C) for 15 seconds