Special Cooking Methods

Special Cooking Methods

Microwave, Partial and Reheat Cooking

Multiple Select

Which of the following is a step for microwave cooking?

• Rotate or stir the food halfway through the cooking process.

• Let the food stand for 2 minutes after cooking.

• Cook to 165F for 1 second.

• Check the temperature in at least 2 places.

• Cover the food before microwaving.

Steps for Microwave cooking

• Cover!

• Rotate/Stir halfway through

• Let stand for 2 minutes.

• Min Internal temp - 165F for 1 sec - ALL TCS FOOD!

• Take temp in 2 places

Multiple Choice

How long can food be cooked for during the initial partial cooking process?

• 30 minutes max

• 60 minutes max

• 90 minutes max

• 120 minutes max

Multiple Choice

After cooling, where should partial cooked TCS food be stored?

• In the fridge/freezer, above RTE food.

• In the fridge/freezer, away from RTE food.

• At room temperature until final cooking.

• You do not need to cool partial cooked food.

Partial Cooking Requirements

• NEVER cook longer than 60 minutes in initial cooking

• Cool, refrigerate/freeze IMMEDIATELY after

• Store away from RTE foods

• Finish cooking to required min temperature

• Must have written procedures approved by local regulatory authority - Monitor, Document, Corrective Action, Labeling, and Storage requirements.

Multiple Choice

What temperature do you reheat food to for immediate service/consumption?

• 165F

• 155F

• 145F

• The temperature does not matter.

Multiple Choice

What temperature do you reheat food to for hot holding?

• 165F

• 155F

• 145F

• The temperature does not matter.

Multiple Choice

How long can the reheating process take?

• 2 hours

• 4 hours

• 6 hours

• No time limit.

Reheating food

• For immediate service: any temp if cooked and cooled correctly.

• For hot-holding: 165F within 2 hours

• Commercially processed/packaged RTE food: reheat to 135F