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

Arlet Rodriguez Higinio