Time & Temperature (NYC)Câu 59 / 240
Which method helps TCS food cool quickly enough to meet NYC's 2-hour and 4-hour cooling limits?
a.Placing a tightly covered 8-inch-deep pot directly in the walk-in
b.Dividing food into shallow pans, using an ice-water bath, adding ice as an ingredient, or using an ice paddle, then refrigerating loosely covered
c.Leaving it on the counter to cool to room temperature first
d.Stacking hot pans on top of each other in the cooler
Giải thích
Rapid cooling is achieved by increasing surface area and heat transfer: shallow pans, ice-water baths, ice paddles or wands, or adding ice as an ingredient, then refrigerating loosely covered. A deep covered pot cools far too slowly, and counter cooling wastes the critical first stage. Stacking hot pans traps heat.
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
- Using the boiling-point method to calibrate a thermometer at sea level in NYC, the device should read:
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- How often should a supervisor check the temperatures of TCS food during holding, as a best practice?
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- Which statement about freezing TCS food is correct?
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