Sơ chế & Nấu nướngCâu 187 / 320
Which practice will most likely cause a batch of hot rice to FAIL its cooling time limits?
a.Leaving the rice in one deep, tightly covered container in the walk-in cooler
b.Spreading the rice in shallow, uncovered pans on the top shelf of the cooler
c.Dividing the rice into smaller portions before refrigerating
d.Stirring the rice with an ice paddle before panning it
Giải thích
Deep containers insulate the center of the food, and a tight cover traps heat and steam, so the rice would stay in the danger zone far past the 2-hour and 6-hour limits. Cooling food should be portioned shallow and left loosely covered or uncovered, protected from contamination, until it reaches 41°F.
Trích dẫn luật: FDA Food Code §3-501.15Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
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