Sơ chế & Nấu nướngCâu 181 / 320
A kitchen finishes a batch of beef chili at 3:00 p.m. and begins cooling it. By what time must the chili reach 70°F to stay within the first cooling stage?
a.5:00 p.m., because cooked food must drop from 135°F to 70°F within 2 hours
b.7:00 p.m., because the first stage allows 4 hours
c.9:00 p.m., because total cooling time is 6 hours
d.4:00 p.m., because the first stage allows only 1 hour
Giải thích
The first cooling stage requires food to drop from 135°F to 70°F within 2 hours. This stage is the most critical because bacteria grow fastest in the upper part of the danger zone, so the clock for the chili runs from 3:00 to 5:00 p.m.
Trích dẫn luật: FDA Food Code §3-501.14Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A cook uses the microwave to fully cook a raw chicken and rice bowl. Which procedure satisfies the microwave cooking rule for raw animal foods?
- Why must food cooked in a microwave be rotated or stirred during cooking and then allowed to stand for 2 minutes?
- A manager is quizzing the line cooks. Which of these menu items has the HIGHEST minimum internal cooking temperature?
- After hot food reaches 70°F during cooling, how much additional time is allowed to bring it down to 41°F, and what is the maximum total cooling time?
- A cook checks a stockpot of marinara sauce 2 hours into cooling and finds it is still at 90°F. What is the correct response?
- Which procedure correctly uses an ice-water bath to cool a pot of soup?
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