The Flow of Food : Prepartion
Chapter 6
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