Sơ chế & Nấu nướngCâu 185 / 320
A cook must cool a deep hotel pan of refried beans. Why does the manager tell the cook to transfer the beans into several shallow pans first?
a.A thinner layer of food exposes more surface area, so heat escapes faster and the beans can meet the cooling time limits
b.Deep pans are reserved for hot-holding only
c.Shallow pans are easier to label and date-mark
d.Shallow pans take up less room on the cooling rack
Giải thích
Dividing food into shallow layers, generally 2 inches deep or less for thick products, dramatically increases surface area relative to volume. This speeds heat loss so the beans can pass from 135°F to 70°F within 2 hours and reach 41°F within 6 hours total.
Trích dẫn luật: FDA Food Code §3-501.15Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
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