Time & Temperature (NYC)Câu 47 / 240
A cook at a Brooklyn kitchen makes a large batch of chili to cool. In NYC's two-stage cooling rule, the food must drop from 140°F to 70°F within how long?
a.6 hours
b.1 hour
c.4 hours
d.2 hours
Giải thích
In the first cooling stage, TCS food must cool from 140°F down to 70°F within 2 hours. This is the most critical stage because bacteria grow fastest in the upper danger zone. If the food has not reached 70°F within 2 hours, it must be reheated or discarded.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A cook roasts whole chickens at a NYC restaurant. What is the minimum internal cooking temperature for poultry?
- Under NYC food safety instruction, what is the minimum internal cooking temperature for ground meat such as hamburger?
- What is the minimum internal cooking temperature for whole cuts of pork, beef, veal, lamb, and fish?
- Continuing NYC's cooling rule, after food reaches 70°F it must then be cooled to 41°F within how many additional hours (for a total of 6)?
- A cook reheats yesterday's soup for hot holding on the steam table. To what temperature and within what time must previously cooked TCS food be reheated in NYC?
- To calibrate a bimetallic stem thermometer using the ice-point method, you place it in an ice-water slush and adjust it to read:
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra