Time & Temperature (NYC)第 73 / 240 题
A large pan of lasagna is left to cool covered on a prep table for 3 hours before refrigerating. What is the NYC time-temperature problem?
a.It likely stayed in the danger zone too long — it must reach 70°F within 2 hours, and covering plus counter cooling slows heat loss
b.There is no problem with this method
c.Cooling should always take place at room temperature for 6 hours
d.Lasagna is not a TCS food
解析
Leaving lasagna covered on the counter for 3 hours very likely violates the first cooling stage (140°F to 70°F within 2 hours), because a covered, dense pan on a warm table loses heat slowly and lingers in the danger zone. It should be portioned into shallow pans and cooled with an ice bath or in the cooler, loosely covered. Lasagna's meat, cheese, and sauce make it a TCS food.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
同考点相关题目
- A NYC supervisor sets up a system to monitor cooking, cooling, holding, and reheating temperatures. This documentation is best described as:
- A cook needs to cool a large pot of stock quickly to meet NYC limits. The most effective single step is to:
- Fish that will be cooked must reach a minimum internal temperature of 145°F. What is required instead for fish that will be served raw (like sushi)?
- A NYC deli holds tuna salad on a self-serve bar packed in ice. For this to keep the food safe, the ice must:
- Whole-muscle roasts (like a beef roast) may be cooked using lower temperatures held for longer times. This is allowed because:
- When TCS food such as raw chicken pieces is cooked in a microwave, NYC and FDA guidance require cooking to a higher temperature and letting it stand. The food should be heated to: