Chapter 8: Preparation

Question 1

4 ways to safely thaw food

Answer 1

• under running water 70 F or lower
• as part of cooking process
• in cooler 41 F or lower
• in microwave but must be cooked immediately after

Question 2

when do you need a variance?

Answer 2

• Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label
• Smoking food to preserve it but not to enhance flavor
• Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety
• Curing food
• Custom-processing animals for personal use (e.g., dressing a deer)
• Packaging food using a reduced-oxygen packaging (ROP) method
• Sprouting seeds or beans
• Offering live shellfish from a display tan

Question 3

What foods have a Minimum internal cooking temperature of:
165 F (74 C) for <1 second (instantaneous)

Answer 3

• poultry–whole or ground chicken, turkey, or duck
• stuffing made with fish, meat, poultry
• stuffed meat, seafood, poultry, or pasta
• dishes that include previously cooked TCS ingredients

Question 4

What foods have a Minimum internal cooking temperature of:
155 F (68 C) for 17 seconds?

Answer 4

• ground meat–beef, pork, and other meat
• injected meat–including brined ham and flavor-injected roasts
• mechanically tenderized meat
• ground meat from game animals commercially raised and inspected
• Ratites–including ostrich and emu
• ground seafood–including chopped or minced seafood
• Shell eggs that will be hot-held for service

Question 5

What foods have a Minimum internal cooking temperature of: 
145 F (63 C) for 15 seconds?

Answer 5

• seafood–including fish, shellfish, crustaceans
• steaks/chops of pork, beef, veal, and lamb
• commercially raised game
• shell eggs that will be served immediately

Question 6

What foods have a Minimum internal cooking temperature of:
145 F (63 C) for 4 minutes?

Answer 6

• roasts of pork, beef, veal, and lamb

Question 7

What foods have a Minimum internal cooking temperature of:
135 F (57 C) no minimum time?

Answer 7

• Food from plants, including fruits, vegetables, grains (e.g., rice, pasta), and legumes (e.g., beans, refried beans) that will be hot-held for service

Question 8

What foods have a Minimum internal cooking temperature of:

175 F

Answer 8

Tea

Question 9

Cooking TCS food in the microwave oven has a minimum internal cooking temp of…

Answer 9

165 F (74 C)

• meat
• seafood
• poultry
• eggs

Question 10

Operations that mainly serve high-risk populations should NEVER serve:

Answer 10

• raw seed sprouts
• raw or undercooked eggs (unpasteurized), meat, or seafood
• unpasteurized milk or juice

Question 11

If partially cooking meat, seafood, poultry, or eggs or dishes containing these items:

Answer 11

NEVER cook the food longer than 60 minutes during initial cooking.

Question 12

What are the Temperature Requirements for Cooling Food?

Answer 12

1. Cool food from 135ºF to 70ºF (57ºC to 21ºC) within two hours.
2. Cool it from 70ºF to 41ºF (21ºC to 5ºC) or lower in the next four hours.

Question 13

Methods for cooling food:

Answer 13

• Place food in an ice-water bath.
• Place it in a blast chiller.
• Stir it with an ice paddle.
• Use ice or cold water as an ingredient.

Question 14

Reheating food:

1. Food reheated for immediate service:
2. Food reheated for hot-holding:

Answer 14

1. Can be reheated to any temperature if it was cooked and cooled correctly.
2. • Must be reheated within two hours to an internal temperature of 165˚F (74˚C) for 15 seconds.
   • Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135˚F (57˚C).