Sơ chế & Nấu nướngCâu 172 / 320
A steakhouse buys mechanically tenderized sirloin from its supplier. The chef wants to cook it like a regular steak to 145°F for 15 seconds. What should the manager say?
a.That is fine; tenderizing does not change the cooking requirement
b.It must reach 165°F for 15 seconds like poultry
c.It only needs 135°F because it will be hot-held
d.It must reach 155°F for 17 seconds, because the tenderizing needles can carry surface bacteria into the interior of the meat
Giải thích
Mechanically tenderized and injected meats are treated like ground meats and must reach 155°F for 17 seconds. The blades or needles used in tenderizing can push surface pathogens deep into the muscle, so the whole-muscle steak standard of 145°F no longer applies.
Trích dẫn luật: FDA Food Code §3-401.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
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