Chapter 6th : Flow of Food Preparation

True or False: Coolers are designed to cool hot food quickly.

• True

• False

True or False: Cook a whole turkey to a minimum internal cooking temperature of 155 degrees F (68 degrees C) for 15 seconds.

• True

• False

True or False: The first step in cooling TCS foods is to cool it from 135 degrees F to 70 degrees F (57 C to 21 C) within three hours.

• True

• False

Which method of thawing food is unacceptable?

• In the cooler

• Under warm drinkable water at 90 degrees F or above

• Under running drinkable water at 70 degrees F or lower

• In a microwave

• As part of the cooking process

What is the correct minimum internal temperature for: swordfish steaks

• 165 F (74 C) for < 1 second

• 155 F (68 C) for 17 seconds

• 145 F (63 C) for 15 seconds

• 145 F (63 C) for 4 minutes

• 135 F (57 C)

What is the maximum water temperature allowed when thawing food under running water?

• 70°F
• 65°F
• 60°F
• 55F

What  must food handlers do to food immediately after thawing it in the microwave oven? 

• Hold it.
• Cook it.
• Cool it.
• Freeze it.

What can occur if prep tables are not cleaned and sanitized between uses?

• Off flavors in food
• Cross-contamination
• Toxic-metal poisoning
• Time-temperature abuse

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

• Off-flavors in food
• Cross-contamination
• Toxic-metal poisoning
• Time-temperature abue

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches.  What is the problem with this situation?

• Cross-contamination
• Poor personal hygiene
• Time-temperature abuse
• Poor cleaning and sanitizing