TEMPS

Question 1

TCS

-acronym

Answer 1

Time Temperature

Control for Safety

Question 2

TTI

-acronym

Answer 2

Time Temperature
Indicator

(-this is a tag?)

Question 3

Time and Temp Abuse

-temp where Pathogens grow

Answer 3

41-135

70-125 -grow FAST!

Question 4

-what constitutes
Time and Temp Abuse
(3)

Answer 4

1) cooked to WRONG INTERNAL TEMP
2) HELD at WRONG TEMP
3) cooled or reheated incorrectly

Question 5

• what should be done with food subjected to

TIME and TEMP ABUSE

Answer 5

SHOULD BE THROWN OUT!

-it cannot stay or remain in this range

Question 6

-best Thermometor for:

CHICKEN BREAST

Answer 6

• bimetallic stemmed

- thermocouple w/ penetration probe

Question 7

-best Thermometor for:

ROAST

Answer 7

• Bimetallic Stemmed

- Thermocouple w/ penetration probe

Question 8

-best Thermometor for:

-large STOCKPOT of SOUP
((INTERNAL TEMP))

Answer 8

• Thermocouple w/ immersion probe

Question 9

-best Thermometor for:

- a GRILL
((SURFACE TEMP))

Answer 9

• Thermocouple w/ surface probe

- Infrared thermometer

Question 10

-best Thermometor for:

-a COOLER
((AIR TEMP))

Answer 10

• probe

Question 11

POULTRY

-COOKING (temp, time)

Answer 11

165`F - 15secs

Question 12

STUFFING
w/
FISH, MEAT, or POULTRY
-COOKING (temp, time)

Answer 12

165`F - 15 secs

Question 13

DISHES
w/
FISH, MEAT, or POULTRY
-COOKING (temp, time)

Answer 13

165`F - 15 secs

Question 14

STUFFED MEATS

-COOKING (temp and time)

Answer 14

165`F - 15 secs

Question 15

GROUND MEAT

BEEF or PORK
-COOKING (temp, time)

Answer 15

155`F - 15 secs

Question 16

INJECTED MEAT

-COOKING (temp, time)

Answer 16

155`F - 15 secs

Question 17

MECHANICALLY TENDERIZED MEATS

-COOKING (temp, time)

Answer 17

155`F - 15 secs

Question 18

RATITES

OSTRICH & EMU
-COOKING (temp, time)

Answer 18

155`F - 15 secs

Question 19

SEAFOOD

GROUND, CHOPPED, or MINCED
-COOKING (temp, time)

Answer 19

155`F - 15 secs

Question 20

SHELL EGGS

-COOKING (temp, time)

Answer 20

held for service: 155F - 15 secs or immediate service: 145F - 15 secs

Question 21

SEAFOOD

SHELLFISH, CRUSTACEANS
-COOKING (temp, time)

Answer 21

145`F - 15 secs

Question 22

STEAKS

CHOPS, PORK, BEEF, LAMB
-COOKING (temp, time)

Answer 22

145`F - 15 secs

Question 23

COMMERCIALLY RAISED GAME

-COOKING (temp, time)

Answer 23

145`F - 15 secs

Question 24

ROASTS

PORK, BEEF, VEAL, LAMB
-COOKING (temp, time)

Answer 24

145`F - hold 4 mins

Alt  Temps & Times:
130 - 112 mins
131 - 89 mins
133 - 56 mins
135 - 36 m
136 - 28 m
138 - 18 m
140 - 12 m
142 - 8 m
144 - 5 m

Question 25

Thermometer Types | 3

Answer 25

1) Bimetallie Stemmed - 0`F - 220`F - insert stem to dimple use for receiving / holding - needs: calibration nut, easy to be read, dimple 2) Thermoccouples - on tip of probe 3) Thermistors - air probes check temp in coolers

Question 26

-how should Frozen Food Items arrive?

Answer 26

FROZEN SOLID | -when received

Question 27

-when should Frozen Food be Rejected?

Answer 27

- food or water stains appear on bottoms of cases - ice crystals or frozen liquids on food or packaging - evidence of thawing and refereeing

Question 28

Temp cold foods should be kept at | For the most part

Answer 28

41`F or below

Question 29

Live SHELLFISH -COOLING (temp)

Answer 29

- air temp of 45`F | - internal...no greater than 50`F

Question 30

Shucked SHELLFISH -COOLING (temp, time)

Answer 30

- 45`F or lower | - cool to 41`F or lower in 4 hours

Question 31

SHELL EGGS -COOLING (temp)

Answer 31

-45`F and below

Question 32

MILK -COOLING (temp, time)

Answer 32

- 45`F and below | - cool to 41`F and below in 4 hrs

Question 33

TCS Hot Food Temp

Answer 33

- 135`F or higher