Time & Temperature (NYC)Câu 73 / 240
A large pan of lasagna is left to cool covered on a prep table for 3 hours before refrigerating. What is the NYC time-temperature problem?
a.There is no problem with this method
b.Lasagna is not a TCS food
c.It likely stayed in the danger zone too long — it must reach 70°F within 2 hours, and covering plus counter cooling slows heat loss
d.Cooling should always take place at room temperature for 6 hours
Giải thích
Leaving lasagna covered on the counter for 3 hours very likely violates the first cooling stage (140°F to 70°F within 2 hours), because a covered, dense pan on a warm table loses heat slowly and lingers in the danger zone. It should be portioned into shallow pans and cooled with an ice bath or in the cooler, loosely covered. Lasagna's meat, cheese, and sauce make it a TCS food.
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 NYC supervisor sets up a system to monitor cooking, cooling, holding, and reheating temperatures. This documentation is best described as:
- A cook needs to cool a large pot of stock quickly to meet NYC limits. The most effective single step is to:
- Fish that will be cooked must reach a minimum internal temperature of 145°F. What is required instead for fish that will be served raw (like sushi)?
- A NYC deli holds tuna salad on a self-serve bar packed in ice. For this to keep the food safe, the ice must:
- Whole-muscle roasts (like a beef roast) may be cooked using lower temperatures held for longer times. This is allowed because:
- When TCS food such as raw chicken pieces is cooked in a microwave, NYC and FDA guidance require cooking to a higher temperature and letting it stand. The food should be heated to:
Cập nhật gần nhất: · quy trình kiểm tra
Sen Lin, Người sáng lập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra