Sơ chế & Nấu nướngCâu 163 / 320
A manager wants tomorrow's frozen pork loins thawed with the least food safety risk and no active monitoring. Which method should the manager choose?
a.Submerge them in a sink of standing cold water overnight
b.Leave them on a rack near the cookline so ambient heat speeds thawing
c.Thaw them in the microwave tonight and cook them tomorrow
d.Place them in the walk-in cooler at 41°F or lower and let them thaw overnight
Giải thích
Thawing under refrigeration at 41°F or lower keeps the food out of the temperature danger zone for the entire process and requires no monitoring, making it the safest method when time allows. Microwave thawing is only allowed when cooking continues immediately, and standing water or ambient thawing is never permitted.
Trích dẫn luật: FDA Food Code §3-501.13Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A new prep cook asks the kitchen manager to list every approved way to thaw a case of frozen chicken breasts. Which answer is correct?
- When thawing frozen shrimp under running water, what is the maximum water temperature allowed?
- A cook drops frozen breaded chicken tenders directly into the fryer without thawing them first. What should the manager tell the cook?
- A line cook thaws a frozen fish fillet in the microwave during a rush. What must happen next?
- During a morning walkthrough, a manager finds a pan of frozen ground turkey thawing on a dry prep counter at room temperature. What is the primary reason this practice is prohibited?
- Why should a manager train staff to prep chicken salad in small batches instead of pulling all the ingredients out at once?
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra