Sơ chế & Nấu nướngCâu 191 / 320
Yesterday's beef stew was cooled correctly and stored at 41°F. Today the kitchen wants to put it on the steam table for lunch. What must happen first?
a.Warm it on the steam table until it reaches 135°F
b.Reheat it to 165°F within 2 hours, then place it in hot holding
c.Reheat it to 145°F for 15 seconds, then place it in hot holding
d.Serve it cold, because cooked food may not be reheated
Giải thích
Food that was cooked, cooled, and will be hot-held must be reheated to 165°F, and the reheating must be completed within 2 hours. Reheating quickly through the danger zone destroys any pathogens that may have grown during cooling and storage.
Trích dẫn luật: FDA Food Code §3-403.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A recipe for chicken tortilla soup calls for 2 gallons of water. How can the cook use this recipe detail to speed up cooling?
- A catering kitchen must cool a 15-pound cooked brisket for tomorrow's event. Which step will help it cool fastest?
- At 1:00 p.m. a cook pans hot fried rice into shallow pans and puts it in the walk-in. At 3:00 p.m. it reads 68°F, and at 6:30 p.m. it reads 40°F. Did this cooling meet the Food Code requirements?
- A cook opens a factory-sealed can of commercially processed nacho cheese sauce and wants to put it in the hot-holding well. To what minimum temperature must it be heated first?
- A cook places cold leftover gravy directly into the steam table well at opening and lets it slowly climb to temperature over 3 hours. What did the cook do wrong?
- A guest orders a bowl of yesterday's soup, which was properly cooked and cooled. The cook reheats a single portion and serves it right away. Which statement is accurate?
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