A cook seals hot chili tightly with plastic wrap before putting it in the walk-in. Why does the manager tell him to change that?
a.A tight seal makes the chili absorb odors from the walk-in
b.A tight seal traps heat and slows the cooling of the chili
c.A tight seal causes the plastic wrap to melt onto the chili
d.A tight seal keeps the walk-in from reaching 41°F overall
Giải thích
Food being cooled is loosely covered, or left uncovered when it is protected from overhead contamination, so heat can escape from the surface. A tight cover holds steam over the food and is a common reason a batch misses the two-hour and six-hour cooling marks.
Trích dẫn luật: FDA Food Code §3-501.15Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- A cook thaws frozen chicken quarters submerged under running water. Besides water at 70°F or below, what limit applies?
- A cook opens canned tuna at room temperature, mixes it with mayonnaise, and puts it in the walk-in. What cooling requirement applies?
- Which method is NOT one of the cooling methods the Food Code lists for meeting the cooling time and temperature limits?
- A cook pulls cooled pot roast from the walk-in at 10:00 a.m. to reheat for the lunch line. What is the latest time it may reach 165°F?
- A cook reheats a portion of cooled lasagna in the microwave for the hot-holding line. Which procedure meets the Food Code?
- A cook is about to dice unwashed cantaloupe for a fruit cup. What does the Food Code require first?
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