Sơ chế & Nấu nướngCâu 200 / 320
A school cafeteria bakes cinnamon apples that will be held on the hot line until lunch ends. A cook argues that fruit is safe at any temperature. How should the manager respond?
a.The cook is right; fruit never requires a cooking temperature
b.The apples must reach 165°F because they are baked
c.Cooked fruits held for hot holding must reach at least 135°F, the same as vegetables
d.The apples must be cooled to 41°F before going on the hot line
Giải thích
Fruits and vegetables cooked for hot holding must reach a minimum of 135°F. Once cooked, these plant foods become TCS foods, so they must be brought to and kept at the hot-holding temperature to prevent pathogen growth.
Trích dẫn luật: FDA Food Code §3-401.13Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- 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?
- A restaurant serves steak tartare and eggs cooked to order. What two elements must its consumer advisory include?
- A guest asks for a burger cooked medium-rare, well below 155°F. Under what condition may the restaurant serve it?
- Which menu item requires a consumer advisory?
- A cook prepares pork chops stuffed with cornbread dressing. The cook plans to pull them from the oven when the pork reaches 145°F. What should the manager correct?
- When verifying the final cooking temperature of a thick chicken breast, where should the cook insert the probe thermometer?
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