Sơ chế & Nấu nướngCâu 193 / 320
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.The gravy should have gone into the well frozen so it heats evenly
b.Hot-holding equipment must not be used to reheat food; the gravy needed to reach 165°F within 2 hours using cooking equipment first
c.The gravy should have been reheated to 145°F before going into the well
d.Nothing; the steam table will eventually bring the gravy to 165°F
Giải thích
Steam tables and other hot-holding units are designed to maintain temperature, not raise it quickly. Reheating in them leaves food in the danger zone too long. Leftover gravy must be reheated to 165°F within 2 hours on a stove, oven, or other cooking equipment before being transferred to hot holding.
Trích dẫn luật: FDA Food Code §3-403.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
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